المكونات
- Lamb with bone, medium-sized pieces1 kilogram
أرز البسمتي2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
خاثر1.5 cup
زيت0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
عصفر1 tablespoon- Food coloring, for yellow rice1 teaspoon
بهارات اللحمة1 tablespoon
بهار أسود1 teaspoon
ملح1 teaspoon
الخطوات
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 دقيقة - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 دقيقةالأدوات اللازمة:
مقلاة - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 دقيقةالأدوات اللازمة:مقلاة - 4
Add the ground spices, yogurt, garlic, potatoes, and saffron, with a little water as needed, and let it simmer until cooked without broth.
20 دقيقة - 5
In another pot, boil water with whole spices, salt, and add the rice until it is half cooked, drain the rice from the water and add it to the cooked meat, sprinkle the rice coloring and the fried onion on top, keep it on low heat and preferably over charcoal until the rice is fully cooked.
20 دقيقةالأدوات اللازمة:
قدر - 6
Just before serving, prepare the rice incense, heat the charcoal until it turns red and place an onion peel in the center of the zarbian with a little ghee, take the hot coal and place it in the ghee, cover the pot well so that the incense aroma does not escape for 5 minutes.
5 دقيقة - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 دقيقة
الحقائق الغذائية
أرز البسمتيلكل 100غخاثرلكل 100غزيتلكل 100غعصفرلكل 100غبهارات اللحمةلكل 100غبهار أسودلكل 100غملحلكل 100غ* المعلومات الغذائية أرقامها تقريبية واحتسابها قد يتأثر بنوع المكون وبطريقة الزراعة والتخزين والطبخ