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Majbous recipe 2

Majbous and our love for Middle Eastern Food

A rice and mutton dish loaded with chick peas and raisins and caramelised onions is a perfect celebratory dish for a Sunday lunch. All you need is a bowl of yogurt and you are good to go.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Dish, Non Vegetarian
Cuisine Middle Eastern
Servings 6 people

Ingredients
  

  • 500 gms minced mutton
  • 250 gms mutton pieces with bones
  • 2 cups basmati rice uncooked
  • 4 large onions
  • 8 nos cloves
  • bunch coriander and parsley The recipe asked for bunch of herbs (i used these)
  • 1 1/2 cup cooked chickpeas
  • 1/2 cup golden raisins soaked in water
  • 10 tbsp Ghee
  • 4 nos green cardamoms
  • 2 tbsp rose water
  • 2 pinches Saffron
  • 1 1/2 tbsp grated lemon peel
  • 2/3 cup roasted almonds

Instructions
 

  • In a pressure cooker, take the minced meat as well as the ones with bones, chopped herbs, cloves, one large onion cut into quarters, 3 cups of water and some salt and pressure cook for 25 to 30 minutes or until the meat is tender.
  • Alternatively, you can just use a large pot of boiling water and cook for a little longer time and achieve the same consistency of the meat.
  • While the meat is cooking, finely slice the rest of the onions. Also soak the saffron in the rose water and keep aside.
  • Soak the rice in water for about 1/2 hour.
  • In a frying pan, take about 4 tbsp of ghee. When it is hot, add 4 split green cardamoms and then the sliced onions. Let the onions caramelise and turn into a beautiful golden brown colour.
  • At that point, add the chickpeas, raisins (discard the water), lemon peel and season with some salt. Give it a good stir and fry for 3 - 4 minutes and turn off the heat and keep it aside for final assembly.
  • By this time your meat should be cooked. Use a collander to strain out the meat and keep the broth for cooking the rice.
  • Drain the water from the rice and put the rice in the pot you would be cooking in. Add the stock or the broth from the cooked meat. For 2 cups of rice you would need 4 cups of liquid. So use more water if required.
  • Add the saffron and rose water in the same pot. Check the seasoning and add more salt if required.
  • Then cook over low heat till the rice is ready. I used a rice cooker for cooking (I find it convenient without having to check on the rice).
  • While the rice in cooking, take a frying pan and add the rest of the ghee. Heat the ghee and fry mutton pieces and the minced mutton till they are dark and caramelised.
  • Once the rice is done, it is all about assembling. Spread the rice on a serving tray. Top with the chickpea filling and then the browned meat.
  • Garnish with roasted almonds split in two.
  • Serve immediately with some yogurt or raita on the side.