Ingredients:-
-2 and a half cups of Rice, washed and soaked.
-One kilo of Lamb with the bone, or according to your need.
-A small Onion cut into quarters.
-2 Cinnamon Sticks.
-6 grains of Cardamom.
-5 Cloves.
-10 grains of Black Pepper.
-Meat Bouillon cube.
-2 Bay Leaves.
-3 medium Onions, chopped.
-Two crushed Garlic Cloves.
-1/2 cup of Water.
-A spoonful of Ghee.
-A cup of boiled or canned Chickpeas.
-1/2 cup Raisins.
-Saffron soaked in a quarter cup of Rose water.
-A tablespoon of Mixed Spices.
-A teaspoon of Turmeric.
How to prepare:-
-Boil the meat with (small onion, cinnamon, cardamom, cloves, black pepper, meat stock cube and bay leaf) for about an hour until it is tender.
-Strain the broth, salt and set aside.
-Sauté the onions in a stainless steel skillet until they change color.
-Add water to it and stir until it evaporates.
-Add ghee and stir a little.
-Add garlic and stir a little.
-Add chickpeas, raisins, spices, salt and saffron with rose water and stir for a few minutes.
-Remove the stuffing from the fire and set aside.
-In a large saucepan, add a little ghee, then turmeric, and 2 and a half tablespoons of mixed spices until fragrant.
-Add the boiled meat and stir a little with the spices.
-Put rice on top of it.
-The broth is poured over them and left until the rice is cooked and its water dries up.
-Served with stuffing.
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