Ingredients
- Lamb with bone, medium-sized pieces1 kilogram
Basmati Rice2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Yogurt1.5 cup
Oil0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Saffron1 tablespoon- Food coloring, for yellow rice1 teaspoon
Meat Spices1 tablespoon
Black Pepper1 teaspoon
Salt1 teaspoon
Steps
- 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 minRequired Tools:
Frying Pan - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 minRequired Tools:Frying Pan - 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 minRequired Tools:
Pot - 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
Nutrition Facts
Basmati Riceper 100gYogurtper 100gOilper 100gSaffronper 100gMeat Spicesper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.