مواد تشکیل دهنده
- Lamb with bone, medium-sized pieces1 kilogram
برنج باسمتی2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
ماست1.5 cup
روغن0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
زعفران1 tablespoon- Food coloring, for yellow rice1 teaspoon
ادویه گوشت1 tablespoon
فلفل سیاه1 teaspoon
نمک1 teaspoon
مراحل
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 دقیقه - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 دقیقهابزارهای مورد نیاز:
تابه - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 دقیقهابزارهای مورد نیاز:تابه - 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 دقیقه - 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 دقیقهابزارهای مورد نیاز:
قابلمه - 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 دقیقه - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 دقیقه
حقایق تغذیه
برنج باسمتیper 100gماستper 100gروغنper 100gزعفرانper 100gادویه گوشتper 100gفلفل سیاهper 100gنمکper 100g* اطلاعات تغذیهای تقریبی است و محاسبه آن ممکن است تحت تأثیر نوع ماده اولیه، روش کشت، نگهداری و پخت قرار گیرد.