Bedouin Lamb Rice
Bedouin Lamb Rice is rustic Arabic dish cooked in meat broth flavoured with whole spices and dried lime. Garnished with fried pine nuts and raisins.
Servings: 4 people
Calories: 556.93kcal
Ingredients
For lamb stock
- 2 tablespoons ghee
- 2 dried black lime aka loomi.
- 4 cinnamon stick
- 6 green cardamom
- 4 cloves
- 850 grams mutton or lamb (with or without bones) chopped to bite sizes, washed and drained
- salt to taste
- 4 cups hot water
For Bedouin rice
- 2 cups basmati rice washed and soaked for 30 minutes and drained
- salt to taste
For Garnish
- 3 tablespoons pine nuts
- 3 tablespoons raisins
- Fresh coriander leaves chopped
For Daqoos or Salata Hara
- 2 tomatoes peeled and chopped
- Fresh coriander leaves
- 1 garlic clove crushed and chopped finely
- 2 green chillies
- lemon juice to taste
- salt and pepper to taste
Instructions
Fry the garnish items
- Heat ghee in a deep pot or deep pressure cooker on low to medium flame.2 tablespoons ghee
- Add the pine nuts and fry until golden brown, remove and keep aside.3 tablespoons pine nuts
- Add the raisins and fry until puffed, remove and keep aside.3 tablespoons raisins
Cook the meat
- Heat more ghee if required. Add all of the whole spices and roast on medium flame until fragrant.2 dried black lime, 4 cinnamon stick, 6 green cardamom, 4 cloves
- Add the washed and drained meat pieces and brown them with salt on high heat.850 grams mutton or lamb, salt to taste
- Cook the meat uncovered on high heat stirring occasionally until you don't see any moisture.
- Add hot water and cover the pot or the pressure cooker.4 cups hot water, salt to taste
- Pressure cook on a medium flame for 5 to 6 whistles and let the pressure cool on its own. Check the doneness of the meat and cook further if required. Pot cooking may take more time so cook until the meat is done.
Prepare Salata Hara
- Blend the ingredients together in a blender just enough to break down the tomatoes but not too smooth. Adjust the salt and lime juice.2 tomatoes, Fresh coriander leaves, 1 garlic clove , 2 green chillies, lemon juice to taste, salt and pepper to taste
Cook rice
- Open the pressure cooker or pot, stir in the drained rice and add more hot water only if required. (the best way to determine is to make sure there is at least an inch of water above the rice.) and bring this to a full boil on high heat. Boil on high until the rice comes to the surface.2 cups basmati rice
- Reduce the flame to low and cover the pot/pressure with a tight lid. (don't need to put the weight on the pressure cooker).
- Cook for 5 to 8 minutes and switch off. Do not be tempted to open it. Let it sit for 8 to 10 minutes unopened so that the rice steam cooks.
Serve
- Open and fluff the rice and then transfer to a serving platter, garnish with fried nuts, raisins and fresh coriander. Serve hot with prepared Dugous or Salata haraa.Fresh coriander leaves
Notes
- You may place a heat diffuser pan between the pot and flame - to prevent burning and even heat distribution.
- You may increase the rice quantity to up to 4 cups. I have used 2 cups for 850gms of meat because we like to eat less rice and more meat.
Nutrition
Calories: 556.93kcal | Carbohydrates: 77.09g | Protein: 26.49g | Fat: 15.56g
