Ingredients
- For sauce:
Tomato juice: a cup
Onion: 1 grain (medium size / minced)
Carrots: 1 grain (medium size / grated)
Garlic: clove (mashed)
Spices of the meat: a teaspoon
Salt, to taste
Hill: a teaspoon (ground)
Cinnamon: 1 teaspoon (ground)
Nutmeg: a teaspoon (ground)
Cumin: a teaspoon
Black pepper: a teaspoon
Spices: a teaspoon
Carnation: a teaspoon
Ground coriander: a teaspoon
Basil: a teaspoon (or dry basil)
Spices: Spoon (steam spices)
Butter: a large spoon
- For rice preparation:
Basmati rice: 500 grams
Oil: 2 tbsp
Garlic: clove (large size / minced)
Laurel paper: 2 sheets
Hill: 3 lobes (love)
Clove: 3 beads
Cinnamon: Oud
- Meat: 500 grams
- Raisins: half a cup
- Pine: Half a cup
How to prepare
1. Wash the meat well and boil it until it reaches half of its maturity.
2. Boil onions and garlic with butter until browned, then add the meat and my heart to the fire until the color of the meat changes
3. Add the grated carrots and the heart of the ingredients for 5 minutes.
4. Sprinkle the tomato juice and all the spices of the meat and mix on low heat.
5. Add the boiling water and leave the mixture on the fire to boil completely.
6. Wash the rice and soak it with water and then clean it well.
7. Boil the garlic in the oil with the uncooked spices, salt, and my heart.
8. Add the rice and the ingredients of the mixture, then pour the mixture without the meat.
9. Leave the mixture on high heat until the rice is soaked in liquids and then loosen the fire and leave until full maturity with the addition of water if necessary.
10. Add the meat on the face for five minutes, then carefully mix the ingredients and remove the pot from the fire.
11. Put your dish hot with pine nuts and raisins on the face after slightly frying in the oil.
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