Zutaten
- Meat, cut into large cubes0.5 kilogram
Aubergine0.5 kilogram
Reis0.3 kilogram- Onion, red2 pieces
- Chickpeas, soaked100 grams
Schwarzer Pfeffer0.5 teaspoon
Kardamom0.5 teaspoon
Öl0
Schritte
- 1
Soak the chickpeas in hot water for 6 hours, then boil for half an hour.
360 Min - 2
Peel the eggplant, cut it into long slices, then fry in hot oil and drain.
30 MinBenötigte Werkzeuge:
Bratpfanne
Sieb - 3
Chop an onion and sauté in oil, soak the rice for a quarter of an hour.
15 MinBenötigte Werkzeuge:Bratpfanne🍳Bowl - 4
Boil the meat with a small onion, black pepper, and cardamom.
30 MinBenötigte Werkzeuge:
Topf - 5
Mix the rice with the sautéed onion and boiled chickpeas.
10 Min - 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 Min - 7
Add 2 cups of meat broth to the pot, let it boil slightly, then reduce the heat and cover the pot.
10 Min - 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 invert onto a serving dish.
35 Min
Nährwertangaben
Auberginepro 100gReispro 100gSchwarzer Pfefferpro 100gKardamompro 100gÖlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.