Ingredienser
- Lamb with bone, medium-sized pieces1 kilogram
Basmati Ris2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Yoghurt1.5 cup
Olja0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Saffran1 tablespoon- Food coloring, for yellow rice1 teaspoon
Kryddor för kött1 tablespoon
Svartpeppar1 teaspoon
Salt1 teaspoon
Steg
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 min - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 minNödvändiga verktyg:
Stekpanna - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 minNödvändiga verktyg:Stekpanna - 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 min - 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 minNödvändiga verktyg:
Kastrull - 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 min - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 min
Näringsvärde
Basmati Risper 100gYoghurtper 100gOljaper 100gSaffranper 100gKryddor för köttper 100gSvartpepparper 100gSaltper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.