Ингредиенты
- Lamb with bone, medium-sized pieces1 kilogram
Рис Басмати2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Йогурт1.5 cup
Масло0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Шафран1 tablespoon- Food coloring, for yellow rice1 teaspoon
Специи для мяса1 tablespoon
Чёрный перец1 teaspoon
Соль1 teaspoon
Шаги
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 мин. - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 мин.Необходимая посуда:
Сковорода - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 мин.Необходимая посуда:Сковорода - 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 мин. - 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 мин.Необходимая посуда:
Кастрюля - 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 мин. - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 мин.
Факты о питании
Рис Басматина 100 гЙогуртна 100 гМаслона 100 гШафранна 100 гСпеции для мясана 100 гЧёрный перецна 100 гСольна 100 г* Пищевая ценность является приблизительной, и на ее расчет могут влиять тип ингредиента, а также методы выращивания, хранения и приготовления.