Zutaten
- Lamb with bone, medium-sized pieces1 kilogram
Basmati-Reis2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Joghurt1.5 cup
Öl0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Safran1 tablespoon- Food coloring, for yellow rice1 teaspoon
Fleischgewürze1 tablespoon
Schwarzer Pfeffer1 teaspoon
Salz1 teaspoon
Schritte
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 Min - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 MinBenötigte Werkzeuge:
Bratpfanne - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 MinBenötigte Werkzeuge:Bratpfanne - 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 Min - 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 MinBenötigte Werkzeuge:
Topf - 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 Min - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 Min
Nährwertangaben
Basmati-Reispro 100gJoghurtpro 100gÖlpro 100gSafranpro 100gFleischgewürzepro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.