Ingrédients
- Meat, large pieces with bone1 kilogram
- Long-grain rice, soaked for one hour3 cup
- Tomatoes, sliced thinly2 piece
- Eggplant, peeled and cut as desired3 piece
- Onion, quartered1 piece
- Cinnamon stick3 stick
- Cardamom pods10 pod
- Cloves10 piece
Poivre noir1 teaspoon
Curry1 teaspoon- Salt to taste0
- Vegetable oil for frying1.5 cup
Mesures
- 1
In two pots, in the first, place water, onion, cinnamon, cardamom, and cloves, and in the second, place the meat with water at room temperature, and put them on the heat.
5 minutesMatériel requis:
Marmite - 2
When the pot with the meat boils, transfer the meat to the second pot containing the spices and discard the unwanted water.
5 minutes - 3
Leave the meat on low heat for an hour and a half.
90 minutes - 4
In the meantime, sprinkle salt on the eggplant and let it sit for a quarter of an hour; you will see it releases brown water. Dry it with a towel or sterile paper towels and fry it in vegetable oil. Once cooked, remove it and place it on paper towels to absorb excess oil.
15 minutes - 5
In a suitable pot, place the tomatoes as the first layer, then the eggplant, then the meat, and then strain four and a half cups of meat broth over the ingredients.
5 minutes - 6
Add the pepper, curry, and salt, let the water boil, then strain the rice and add it, and cover the pot.
5 minutes - 7
Let the pot boil on high heat until you see the rice grains, then reduce the heat and let the maqluba cook.
10 minutes - 8
When you are sure that the maqluba is cooked, turn off the gas and let the pot rest for a quarter of an hour, then stir gently and serve the maqluba hot.
15 minutes
Faits nutritionnels
Poivre noirpour 100gCurrypour 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.