Cooking time: 120 minutes Enough For 6 people
Veal: one and a half kilograms (chopped)
6 cups of rice washed and soaked in water for 30 minutes
Onions: 1 piece (finely chopped)
Oil: 3 tablespoons (for frying the onions)
Cinnamon: a stick
Cloves: 4 pieces
Cumin: 1 teaspoon (grain)
Cardamom: 5 pieces
Black pepper: 1 tablespoon (grain)
– Salt, as desired
How to Make it :
In a saucepan, heat the oil and fry the onions until they turn yellow.
Add the meat and stir.
Pour enough water over the saucepan.
Put cinnamon, cloves, cardamom, cumin, and black pepper in gauze or towel and tie it.
Place the flavorings over the saucepan and cover, then leave until the meat is tender.
Remove the excess water.
Add the chickpeas and leave the mixture until it boils.
Add the rice and salt, then reduce the heat and leave the mixture for 15 minutes without opening it.
After the time has passed, open the saucepan, mix the mixture, then cover the pot again and leave it for another 15 minutes or 10 minutes until the content is done.
Serve the plate with tahini and cucumber salad.