Ingrediënten
Lam0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Pittige peper4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Olijfolie1 tablespoon
Boter4 tablespoon
Zwarte limoen2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mastiek2 piece
Laurierbladeren4 leaf
Koriander1 teaspoon
Zwarte peper2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Vlees specerijen1 tablespoon
Saffraan1 tablespoon- Kadi water1 teaspoon
Rozenwater1 teaspoon
Stappen
- 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 minBenodigde hulpmiddelen:
Pan - 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 minBenodigde hulpmiddelen:
Oven - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minBenodigde hulpmiddelen:Pan - 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 minBenodigde hulpmiddelen:
Koekenpan - 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 minBenodigde hulpmiddelen:Pan - 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
Voedingsfeiten
Lamper 100gPittige peperper 100gOlijfolieper 100gBoterper 100gZwarte limoenper 100gMastiekper 100gLaurierbladerenper 100gKorianderper 100gZwarte peperper 100gVlees specerijenper 100gSaffraanper 100gRozenwaterper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.