Ingredientes
- Lamb with bone, medium-sized pieces1 kilogram
Arroz Basmati2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Yogur1.5 cup
Aceite0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Azafrán1 tablespoon- Food coloring, for yellow rice1 teaspoon
Especias para carne1 tablespoon
Pimienta negra1 teaspoon
Sal1 teaspoon
Pasos
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
recipe.minutes - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
recipe.minutesHerramientas necesarias:
Sartén - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
recipe.minutesHerramientas necesarias:Sartén - 4
Add the ground spices, yogurt, garlic, potatoes, and saffron, with a little water as needed, and let it simmer until cooked without broth.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:
Olla - 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.
recipe.minutes - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
recipe.minutes
Datos nutricionales
Arroz Basmatipor 100gYogurpor 100gAceitepor 100gAzafránpor 100gEspecias para carnepor 100gPimienta negrapor 100gSalpor 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.