Ingredientes
Cordeiro0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Pimenta forte4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Azeite1 tablespoon
Manteiga4 tablespoon
Limão preto2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mástica2 piece
Folhas de louro4 leaf
Coentro1 teaspoon
Pimenta preta2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Especiarias para carne1 tablespoon
Açafrão1 tablespoon- Kadi water1 teaspoon
Água de rosa1 teaspoon
Passos
- 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 minutosUtensílios necessários:
Panela - 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 minutosUtensílios necessários:
Forno - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minutosUtensílios necessários:Panela - 4
Wash the raisins and set them aside.
5 minutos - 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 minutosUtensílios necessários:
Frigideira - 6
Add turmeric, black pepper, black lime, and a teaspoon of salt, and let it simmer on low heat for 10 minutes.
10 minutos - 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 minutos - 8
Wash the rice and soak it in salted water for 30 minutes.
30 minutos - 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 minutosUtensílios necessários:Panela - 10
Drain the rice and add it to the water, then add the butter and salt and leave it on the heat.
10 minutos - 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 minutos - 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 minutos
Fatos nutricionais
Cordeiropor 100gPimenta fortepor 100gAzeitepor 100gManteigapor 100gLimão pretopor 100gMásticapor 100gFolhas de louropor 100gCoentropor 100gPimenta pretapor 100gEspeciarias para carnepor 100gAçafrãopor 100gÁgua de rosapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.