Ingrédients
- Lamb with bone, medium-sized pieces1 kilogram
Riz Basmati2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Yaourt1.5 cup
Huile0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Safran1 tablespoon- Food coloring, for yellow rice1 teaspoon
Épices de viande1 tablespoon
Poivre noir1 teaspoon
Sel1 teaspoon
Mesures
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 minutes - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 minutesMatériel requis:
Poêle à frire - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 minutesMatériel requis:Poêle à frire - 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 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.
20 minutesMatériel requis:
Marmite - 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 minutes - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gYaourtpour 100gHuilepour 100gSafranpour 100gÉpices de viandepour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.