Saudi Rice With Lamb and Potato |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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SO GOOD :) Ingredients:
2 cups vegetable oil (for frying) |
2 medium potatoes, cut into medium cubes |
1 medium onion, chopped |
2 garlic cloves, crushed |
250 g ground lamb |
2 dried limes, cut into halves |
1/4 teaspoon cumin powder |
1/4 teaspoon cinnamon |
1/4 teaspoon cardamom powder |
1/4 teaspoon black pepper |
1/4 teaspoon saffron, leaves |
3 maggi mutton stock cubes (authentic taste) |
1 tablespoon tomato paste |
4 1/2 cups water |
2 1/2 cups basmati rice, washed and drained |
Directions:
1. Heat oil in sauce pan (reserve 3 tablespoon of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
2. Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
3. Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI Mutton Stock (Authentic Taste) cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
4. Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.
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