Bedouin Meat Rice
Servings 6
Ingredients
- 500 gm beef/ mutton/ lamb cubes refer notes
- 1 tbsp ghee
- 2 large loomi dried lime
- 4 cinnamon sticks
- 4 cloves
- 6 green cardamoms
- 2 cups water
- Salt to taste
- 3 cups basmati rice soaked for 30 minutes and drained
- 4 green chillies chopped
- FOR GARNISH:
- 1 tbsp ghee
- 4 tbsp pine nuts
- 4 tbsp raisins
- 1/2 bunch coriander leaves chopped
Instructions
- Wash the meat well and allow to drain.
- In a pressure cooker, heat ghee. Give a cut to the loomi and add to the ghee.
- Bruise the cardamoms and add along with the remaining whole spices. Briefly fry them for a couple of minutes.
- Add the meat and salt. Cook stirring till the meat is slightly browned and there is no moisture.
- Add the water and close the lid of the cooker. Cook for 6-8 whistles till the meat is done. Switch off and allow the pressure to go completely.
- Open the cooker. Drain the meat and spices and reserve the stock.
- Measure the stock and add enough HOT water to make it a total of 5 cups.
- Pour the liquid into a big saucepan and bring it to boil. Add the cooked meat, drained rice and green chillies and bring it to a rolling boil.
- Keep on low flame and cook on closed lid til the water is drained.
- Cover the top with aluminium foil and cook on steam for a further 10 minutes on low flame. Switch off and allow it to rest for another 10 minutes.
- Meanwhile, heat ghee for the garnish and fry the pine nuts. Add the raisins and toss till puffed. Switch off and drizzle over the rice, Sprinkle in the coriander leaves and immediately close the lid to keep the flavors intact.
- Toss the rice well and serve hot with daqoos or salata hara.
Notes
For the mentioned quantity of rice, usually I would have used a kg of meat, but I fell short. I have used boneless beef cubes, but would suggest to use boned meat for more flavor.
While using more meat, add an extra cup of water while cooking the meat for the stock. Add up hot water accordingly.
I usually use an average of 1 1/2 cups to 1 3/4 cup of water for the rice I use. Use water as per the type of rice you use.
The last steaming step is optional. But it keeps flavors locked and will make your rice more apart.
While using more meat, add an extra cup of water while cooking the meat for the stock. Add up hot water accordingly.
I usually use an average of 1 1/2 cups to 1 3/4 cup of water for the rice I use. Use water as per the type of rice you use.
The last steaming step is optional. But it keeps flavors locked and will make your rice more apart.