Tuesday, February 2, 2010

Saudi Rice with Meat and Chickpeas

Enjoy and easy recipe for Saudi Rice with Meat and Chickpeas. Learn how to make the best Saudi Rice with Meat and Chickpeas. This recipe consists of lamb, dried lime, cinnamon, cloves, cardamon, ground cumin, black pepper, onions , garlic, chickpeas, MAGGI cubes, and basmati rice.

750 g lamb, pieces with bones
8 cups water or 2 liters
2 dried limes
3 small cinnamon sticks
5 whole cloves
10 whole cardamom pods
½ tablespoon ground cumin
½ teaspoon ground black pepper
2 tablespoons ghee
3 medium onions or 500 g, chopped
3 cloves garlic, crushed
1 tin canned chickpeas or 450 g, drained
2 cubes MAGGI® Mutton Bouillon
2½ cups basmati rice or 500 g, washed and drained

  1. Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.
  2. Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.
  3. Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.
  4. Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.
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