Ingredientes
- Meat, cut into large cubes0.5 kilogram
Berinjela0.5 kilogram
Arroz0.3 kilogram- Onion, red2 pieces
- Chickpeas, soaked100 grams
Pimenta preta0.5 teaspoon
Cardamomo0.5 teaspoon
Óleo0
Passos
- 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 minutosUtensílios necessários:
Frigideira
Peneira - 3
Chop an onion and sauté in oil, soak the rice for a quarter of an hour.
15 minutosUtensílios necessários:Frigideira🍳Bowl - 4
Boil the meat with a small onion, black pepper, and cardamom.
30 minutosUtensílios necessários:
Panela - 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
Fatos nutricionais
Berinjelapor 100gArrozpor 100gPimenta pretapor 100gCardamomopor 100gÓleopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.