Malzemeler
- Lamb with bone, medium-sized pieces1 kilogram
Basmati Pirinci2 cup- Large onion3 piece
- Potatoes, peeled only3 piece
- Peeled garlic1 clove
Yoğurt1.5 cup
Yağ0.5 cup- Cardamom pods4 pod
- Clove buds4 bud
- Black peppercorns5 piece
- Cinnamon stick2 stick
Safran1 tablespoon- Food coloring, for yellow rice1 teaspoon
Et ve baharatları1 tablespoon
Karabiber1 teaspoon
Tuz1 teaspoon
Adımlar
- 1
Soak the rice for half an hour, the saffron in a little water, and also the food coloring in a little water.
30 dk - 2
Slice the onion into long strips and fry in oil until it turns yellow, then set aside.
10 dkGerekli Aletler:
Tava - 3
Fry the meat in the remaining oil with chopped onion, then add salt and fry well until the water evaporates.
10 dkGerekli Aletler:Tava - 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 dk - 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 dkGerekli Aletler:
Tencere - 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 dk - 7
Remove the onion peel and charcoal, place the rice in a wide dish and the meat pieces on top, and serve hot.
5 dk
Besin Değerleri
Basmati Pirinci100g içinYoğurt100g içinYağ100g içinSafran100g içinEt ve baharatları100g içinKarabiber100g içinTuz100g için* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.