Ingredientes
- Meat, cut into large cubes0.5 kilogram
Berenjena0.5 kilogram
Arroz0.3 kilogram- Onion, red2 pieces
- Chickpeas, soaked100 grams
Pimienta negra0.5 teaspoon
Cardamomo0.5 teaspoon
Aceite0
Pasos
- 1
Soak the chickpeas in hot water for 6 hours, then boil for half an hour.
360 minutos - 2
Peel the eggplant, cut it into long slices, then fry in hot oil and drain.
30 minutosHerramientas necesarias:
Sartén
Colador - 3
Chop an onion and sauté in oil, soak the rice for a quarter of an hour.
15 minutosHerramientas necesarias:Sartén🍳Bowl - 4
Boil the meat with a small onion, black pepper, and cardamom.
30 minutosHerramientas necesarias:
Olla - 5
Mix the rice with the sautéed onion and boiled chickpeas.
10 minutos - 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 minutos - 7
Add 2 cups of meat broth to the pot, let it boil slightly, then reduce the heat and cover the pot.
10 minutos - 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 minutos
Datos nutricionales
Berenjenapor 100gArrozpor 100gPimienta negrapor 100gCardamomopor 100gAceitepor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.