Ingredjenti
Agnell0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Peprina sħiħa4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Żejt tal-oliva1 tablespoon
Butir4 tablespoon
Lime iswed2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mastika2 piece
Fjuri tal-laurel4 leaf
Koriandru1 teaspoon
Bżar iswed2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Speċijiet tal-laħam1 tablespoon
Safran1 tablespoon- Kadi water1 teaspoon
Il-likwidu tal-ward1 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 minGħodda meħtieġa:
Kazzola - 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 minGħodda meħtieġa:
Forn - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minGħodda meħtieġa:Kazzola - 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 minGħodda meħtieġa:
Pan - 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 minGħodda meħtieġa:Kazzola - 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 tan-Nutrizzjoni
Agnellgħal kull 100gPeprina sħiħagħal kull 100gŻejt tal-olivagħal kull 100gButirgħal kull 100gLime iswedgħal kull 100gMastikagħal kull 100gFjuri tal-laurelgħal kull 100gKoriandrugħal kull 100gBżar iswedgħal kull 100gSpeċijiet tal-laħamgħal kull 100gSafrangħal kull 100gIl-likwidu tal-wardgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.