Ingrediënten
- Lamb with bone, medium-sized pieces1 kilogram
Basmati Rijst2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Yoghurt1.5 cup
Olie0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Saffraan1 tablespoon- Food coloring, for yellow rice1 teaspoon
Vlees specerijen1 tablespoon
Zwarte peper1 teaspoon
Zout1 teaspoon
Stappen
- 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.minutesBenodigde hulpmiddelen:
Koekenpan - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
recipe.minutesBenodigde hulpmiddelen:Koekenpan - 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.minutesBenodigde hulpmiddelen:
Pan - 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
Voedingsfeiten
Basmati Rijstper 100gYoghurtper 100gOlieper 100gSaffraanper 100gVlees specerijenper 100gZwarte peperper 100gZoutper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.