Ingredientes
- Meat, any type cut into long slices 1 cm thick500 grams
- Tomatoes, sliced into rounds0.5 kilograms
- Medium-sized eggplant, sliced into rounds2 pieces
- Potatoes, sliced into rounds2 pieces
- Medium onion, sliced1 piece
- Bell pepper, sliced1 piece
Arroz Basmati3 cups
Pasta de tomate2 tablespoons- Vegetable oil, for frying the meat1 tablespoon
Azafrán1 teaspoon
Páprika1 tablespoon
Pimienta1 pinch
Sal1 pinch
Mantequilla2 tablespoons- Vegetable oil for frying1.5 cups
Pasos
- 1
In a frying pan over heat, add one tablespoon of vegetable oil, then add the meat, onion, and bell pepper slices and sauté briefly.
5 minutosHerramientas necesarias:
Sartén - 2
Spread a portion of the tomatoes at the bottom of the pot, season the potatoes with salt and fry them in plenty of oil, then distribute half of the fried potatoes over the tomatoes in the pot.
5 minutosHerramientas necesarias:
Olla - 3
Salt the eggplant and fry it, then distribute half of it over the potatoes in the pot.
5 minutos - 4
Add the meat, onion, and bell pepper mixture over the eggplant, then distribute the remaining tomatoes as a final layer over the meat mixture, and place the pot over heat.
5 minutos - 5
Mix one tablespoon of tomato paste with half a cup of water, saffron, paprika, pepper, and a little salt (keeping in mind that we have added salt to both the potatoes and eggplant) and add it to the pot to boil for five minutes.
5 minutos - 6
Wash the rice and drain it, then place it directly over the previous vegetable mixture, submerge the rice in boiling water flavored with saffron and salt, and leave the pot over high heat until the rice water dries up.
5 minutos - 7
Reduce the heat and let the rice cook until done.
5 minutos - 8
Remove the pot from the heat, add pieces of butter on top of the Maqluba, cover the pot, and let the butter melt in the steam heat.
5 minutos
Datos nutricionales
Arroz Basmatipor 100gPasta de tomatepor 100gAzafránpor 100gPáprikapor 100gPimientapor 100gSalpor 100gMantequillapor 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.