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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.minutesGħodda meħtieġa:
Forn - 3
To prepare the stuffing, boil the crushed chickpeas for 12 minutes, no more.
recipe.minutesGħodda meħtieġa:Kazzola - 4
Wash the raisins and set aside.
recipe.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.
recipe.minutesGħodda meħtieġa:
Pan - 6
Add turmeric, black pepper, black lime, and a teaspoon of salt, and let it simmer on low heat for 10 minutes.
recipe.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.
recipe.minutes - 8
Wash the rice and soak it in salted water for 30 minutes.
recipe.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.
recipe.minutesGħodda meħtieġa:Kazzola - 10
Drain the rice and place it in the water, adding butter and salt, and let it cook.
recipe.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.
recipe.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.
recipe.minutes
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.