Ingredients
Meat Boil Ingredients:
- Meat: a kilo and a half
- Hill: 3 grains
- Water: as needed
- Bay paper: 3 sheets
Rice Ingredients:
- Rice: 4 cups
- Salt, to taste
- Turmeric: a teaspoon
- Vegetable oil: 2 tablespoons
Ingredients of liquid Jameed milk:
- Milk: 3 cups (rib)
- Salt, to taste
- Jameed milk : 2 cups (liquid)
- Starch: a tablespoon
- To decorate:
- Shrak bread: as needed
- Parsley: a tablespoon (chopped)
- Almonds: ½ cup (roasted)
How to prepare
- Boil the meat until it is cooked, then add the bay leaf, cardamom and water to boil the meat.
- Drain the meat from the water and keep the boiling water aside.
- To prepare the milk: Mix the yoghurt, jameed and starch in a cold saucepan with a pinch of salt until you get a homogeneous mixture, then put the saucepan over a medium heat and start stirring continuously until the milk boils, then add 3 cups of boiled meat water.
- Add the flattened pieces of meat and simmer over a low heat for about 5 minutes.
- To prepare the rice: Heat the vegetable oil, then put the rice, then flavor it with salt and turmeric, then start stirring the ingredients until they overlap, then pour hot water.
- When the mixture boils, cover the pot and leave it on a low heat until the rice is cooked and the liquids dry on it.
- To serve: Put the shrak bread on a serving plate, then pour two scoops of the milk mixture.
- Add the rice to the dish, then add the meat pieces.
- Garnish with almonds and parsley, if desired, and serve with hot Jameed milk.
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