Ingrédients
- Meat, cut into large cubes0.5 kilogram
Aubergine0.5 kilogram
Riz0.3 kilogram- Onion, red2 pieces
- Chickpeas, soaked100 grams
Poivre noir0.5 teaspoon
Cardamome0.5 teaspoon
Huile1.5 cup
Mesures
- 1
Soak the chickpeas in hot water for 6 hours, then boil for half an hour.
360 minutes - 2
Peel the eggplant, cut into lengthwise slices, then fry in hot oil and drain.
30 minutesMatériel requis:
Poêle à frire
Couteau
Planche à découper - 3
Chop one onion and sauté in oil, soak the rice for a quarter of an hour.
15 minutesMatériel requis:Poêle à frireCouteauPlanche à découper - 4
Boil the meat with a small onion, black pepper, and cardamom.
30 minutesMatériel requis:
Marmite - 5
Mix the rice with the fried onion and boiled chickpeas.
10 minutes - 6
Place a layer of meat at the bottom of the pot, then a layer of eggplant, followed by a layer of the rice mixture over the eggplant and meat layers.
10 minutes - 7
Add 2 cups of meat broth to the pot, let it boil slightly, then reduce the heat and cover the pot.
10 minutes - 8
Leave the pot on the heat for half an hour until the ingredients are cooked, remove from heat and let it rest for 5 minutes, then flip onto a serving dish.
30 minutes
Faits nutritionnels
Auberginepour 100gRizpour 100gPoivre noirpour 100gCardamomepour 100gHuilepour 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.