Ingredienti
Agnello0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Peperoncino4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Olio d'oliva1 tablespoon
Burro4 tablespoon
Lime nero2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mastice2 piece
Foglie di alloro4 leaf
Coriandolo1 teaspoon
Pepe nero2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Spezie per carne1 tablespoon
Zafferano1 tablespoon- Kadi water1 teaspoon
Acqua di rose1 teaspoon
Passi
- 1
To boil the meat, wash the meat well and place 2 quartered onions, 2 bay leaves, 2 cinnamon sticks, 4 cardamom pods, 4 cloves, coriander, black pepper, turmeric, meat spices, 4 Maggi cubes, and a teaspoon of salt on top. Place on the heat until cooked.
30 minUtensili necessari:
Pentola - 2
Drain the meat from the boiling water, place it in a baking tray, drizzle with olive oil, and place it in a very hot oven on the middle rack for 15 minutes until it turns golden.
15 minUtensili necessari:
Forno - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minUtensili necessari:Pentola - 4
Wash the raisins and set them aside.
5 min - 5
Finely chop the remaining onions, place them in the frying pan over heat, and stir until they change to yellow. Add a tablespoon of oil to the onions and stir well. Add the raisins and stir well, then add the chickpeas and stir gently to avoid mashing them.
10 minUtensili necessari:
Padella - 6
Add turmeric, black pepper, black lime, and a teaspoon of salt, and let it simmer on low heat for 10 minutes.
10 min - 7
To prepare the rice, soak the saffron in a quarter cup of hot water with rose water and kadi water and set aside.
5 min - 8
Wash the rice and soak it in salted water for 30 minutes.
30 min - 9
In a pot over heat, place 8 cups of hot water with 2 bay leaves, 2 cinnamon sticks, 4 cloves, 4 cardamom pods, and 2 pieces of mastic and let it boil.
10 minUtensili necessari:Pentola - 10
Drain the rice and add it to the water, then add the butter and salt and leave it on the heat.
10 min - 11
Before the rice is fully cooked, lower the heat and make a hole in the center of the rice, then add the saffron mixture and two pieces of pepper, cover the hole with rice, and let the rice cook until done.
10 min - 12
Before serving the rice, gently stir it to mix the yellow rice grains with the white rice grains, then serve it in a dish and place the stuffing on top of the rice, arranging the pieces of meat over the stuffing.
10 min
Fatti nutrizionali
Agnelloper 100gPeperoncinoper 100gOlio d'olivaper 100gBurroper 100gLime neroper 100gMasticeper 100gFoglie di alloroper 100gCoriandoloper 100gPepe neroper 100gSpezie per carneper 100gZafferanoper 100gAcqua di roseper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.