The dish is typically made with large platter of lamb, chicken or fish served with tomato sauce called daqous/dakkos & Maabooch. Traditionally, the spiced rice is cooked in the aromatic & flavorful broth.
INGREDIENTS;
2 cups of Basmati Rice ( Ratio: 2 cups of basmati rice is to 2 and 1/2 cups boiled Lamb stock)
Note: SOAK FIRST THE BASMATI RICE 25-30 MINS BEFORE COOKING AND YOU CAN ADD 1 Tbsp of VINEGAR TO HAVE A FLUFFY RICE RESULT. THEN WASH & DRAIN THE RICE.
(For Boiling the Lamb)
Lamb Meat
1 Onion cut into med pcs
3 Garlic Cloves or 1/2 tsp Garlic powder
1 Tbsp Ghee or Olive Oil
3 Medium bay leaves
4 Cloves
4 Pcs Cardamom
1-2 Cinnamon Stick
1 Tbsp Grated Ginger or 1/2 Tbsp Ginger Powder
1 Tsp Cumin Powder
1/2 Tsp Turmeric Powder
1 Tsp Meat Spices
1 Tsp Curry Powder
1 Tsp Cardamom Powder
1Tsp Black Pepper
1 Tsp Cinnamon Powder
For the Hashew (toppings on top of the rice)
1 Onion Finely Chopped
Some water to caramelized the onion
1/2 Cup yellow raisins (Soak the raisins 15- 20 mins into the water)
1/4 tsp black pepper
1/2 tsp cinnamon powder
1/4 tsp cardamom powder
1/4 tsp Black Lemon Powder
1/2 tsp curry powder
1 tbsp ghee
salt to taste
For the Daqoos ( Tomato Sauce)
5 cloves of minced Garlic
1-2 tomatoes finely chopped
1 tsp Ghee
3 Tsp Tomato Paste
small amount of water
Salt to taste
(Soak 1 Tsp of Saffron in a 1/2 cup of water , or Soak the Saffron Threads)
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15 окт 2024
