Prep
Time: 30 min
Cook
Time: 1.5 to 2 hrs
Serves: 4 to 6 Persons
Ingredients
For
the Meat:
- 1 kg lamb or chicken
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1-inch ginger, minced
- 2 dried black limes (loomi), pierced
- 2 cinnamon sticks
- 4 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- Salt to taste
- 1 tablespoon tomato paste
- 2 large tomatoes, finely chopped
- 2 tablespoons vegetable oil or ghee
- Water to cover the meat
For
the Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 1 small onion, finely sliced
- 1 teaspoon spice mix (Gulf spice blend)
- 1/2 teaspoon turmeric (optional)
- Salt to taste
- Reserved meat broth
- 2 tablespoons oil or ghee
Optional
Garnishes:
- Fried onions
- Toasted almonds or pine nuts
- Raisins soaked in water
- Chopped fresh coriander
Instructions
Prepare
the Meat and Broth
In
a large heavy pot, heat oil or ghee.
Add
chopped onions, sauté until translucent.
Add
garlic and ginger, sauté until fragrant (about 1–2 minutes).
Add
meat pieces and brown on all sides.
Add
turmeric, cumin, coriander, black pepper, cinnamon, cardamom, cloves, bay leaf,
and pierced loomi.
Stir
well, then add tomato paste and chopped tomatoes.
Cook
for about 5–7 minutes until tomatoes break down and mixture thickens.
Pour
in enough water to cover the meat completely.
Season
with salt.
Bring
to a boil, skim foam, then reduce heat and simmer.
Once
meat is tender, remove it and set aside.
Strain
the broth and reserve it for cooking the rice.
Cook
the Rice
In
another pot, heat oil/ghee.
Add
sliced onions and sauté until golden.
Add
turmeric ; stir briefly.
Drain
and add the soaked rice.
Stir
gently for 2 minutes.
Add
about 3.5 to 4 cups of the reserved meat broth and pierced loomi.
Season
with salt if needed.
Bring
to a boil, then lower heat, cover, and simmer for 15–20 minutes until the rice
is fluffy and the liquid is absorbed.
Steam
with Meat
Place
cooked meat pieces on top of the rice.
Cover tightly and steam on very low heat for 10–15 minutes to let flavors blend.
Garnish
and Serve
Fluff
rice gently.
Garnish
with fried onions, raisins, nuts, and fresh coriander if desired.
Serve with Bahraini daqoos (spicy tomato garlic sauce) and salad.
