Ingrédients
Agneau0.5 kilogram- Rice, Abu Kass4 cup
- Medium-sized onion6 piece
Piment fort4 piece- Raisins0.5 cup
- Chickpeas, crushed1 cup
Huile d'olive1 tablespoon
Beurre4 tablespoon
Lime noir2 piece- Cardamom pods8 piece
- Clove buds8 piece
- Cinnamon stick4 stick
Mastique2 piece
Feuilles de laurier4 leaf
Coriandre1 teaspoon
Poivre noir2 teaspoon- Ground turmeric2 teaspoon
- Ground black lime2 tablespoon
Épices de viande1 tablespoon
Safran1 tablespoon- Kadi water1 teaspoon
Eau de rose1 teaspoon
Mesures
- 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 minutesMatériel requis:
Marmite - 2
Drain the meat from the boiling water, place it in a baking tray, drizzle with olive oil, and place in a very hot oven on the middle rack for 15 minutes until it turns golden.
15 minutesMatériel requis:
Four - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
12 minutesMatériel requis:Marmite - 4
Wash the raisins and set aside.
5 minutes - 5
Finely chop the remaining onions, place them in the frying pan over heat, and stir until they change to a yellow color. 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 minutesMatériel requis:
Poêle à frire - 6
Add turmeric, black pepper, black lime, and a teaspoon of salt, and let it simmer on low heat for 10 minutes.
10 minutes - 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 minutes - 8
Wash the rice and soak it in salted water for 30 minutes.
30 minutes - 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 minutesMatériel requis:Marmite - 10
Drain the rice and place it in the water, adding butter and salt, and let it cook.
10 minutes - 11
Before the rice is fully cooked, reduce the heat and make a hole in the center of the rice, adding the saffron mixture and two hot peppers, then cover the hole with rice and let it cook until done.
10 minutes - 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, placing the stuffing on top and arranging the pieces of meat over the stuffing.
10 minutes
Faits nutritionnels
Agneaupour 100gPiment fortpour 100gHuile d'olivepour 100gBeurrepour 100gLime noirpour 100gMastiquepour 100gFeuilles de laurierpour 100gCoriandrepour 100gPoivre noirpour 100gÉpices de viandepour 100gSafranpour 100gEau de rosepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.