Ingredients:-
-450 Grams of Meat, cut into medium cubes.
-2 Cups of Rice.
-6 Tablespoons of Olive Oil.
-2 Medium Onions cut into slices.
-6 Cloves of finely minced Garlic.
-2 Tablespoons of Tomato Paste.
-2 Medium Potatoes cut into medium cubes.
-1 Medium Carrot, peeled and cut into medium cubes.
-1 Medium Sweet Red Pepper, sliced.
-5 Teaspoons of Salt.
-1 Medium Stick of Cinnamon.
-4 Cloves.
-1/4 Teaspoon ground Cardamom.
-1 Medium Tomato cut into slices.
-Green or Red Chili Sauce, Chopped Coriander and Lemon Wedges, to serve.
-4 Cloves of Garlic.
-1 Small Cinnamon Stick.
-1/4 Cup Dry Coriander.
-1/4 unground Cumin.
-1 Tablespoon of unground Black Pepper.
-2 Teaspoons Cardamom.
-1/2 Teaspoon of Cloves.
-1 Tablespoon of Turmeric.
How to prepare:-
-Put all the spice mixture except turmeric in a suitable pan over medium heat for two to three minutes and stir until fragrant and golden in color.
-Remove the pan from the heat, transfer the spices to a wide plate, and leave to cool.
-Grind the spices with turmeric using a spice mill until smooth.
-Put it in a fine strainer to get rid of the large pieces.
-Put the ground spices in a jar and set aside.
-Put the rice in a wide and deep dish and cover it with cold water and leave it aside.
-Heat two tablespoons of the oil in a wide saucepan over medium heat.
-Add half the amount of onions and half the amount of garlic and stir for about three minutes, until the onions are soft.
-Add 1 tablespoon of the spice mixture and stir for a minute until the aroma of the spices smells.
-Add the meat and tomato paste and stir.
-Add three cups of water and bring it to a boil.
-Cook the meat for half an hour..
-Add carrots, potatoes and sweet peppers to the meat and bring to a boil, adding water if necessary.
-Leave the mixture to boil for an additional quarter of an hour, until the meat and vegetables are tender.
-Add a tablespoon of salt.
-Heat the remaining oil in an appropriate amount.
-Add the remaining onions and sauté for about five minutes, until translucent.
-Add the cinnamon, cloves, cardamom and the remaining garlic and stir until the aroma of spices smells.
-Add the tomatoes and stir for about three minutes, until the tomatoes melt.
-Add the rice after filtering it from the water and stir for about five minutes.
-Boil four cups of water and add it to the rice.
-Add 2 tablespoons of the spice mixture and the required amount of salt and stir.
-Reduce the heat and leave the rice to cook on a low heat for about twenty minutes, until it is tender and absorbs the water.
-Remove the pot from the heat and leave it without lifting the lid for five minutes.
-Flip the rice using a fork.
-Pour the rice into serving dishes and place it on one side of the plate.
-Pour the vegetable stew on the other side of the plate.
-Sprinkle coriander and hot sauce over the dish.
-Garnish with lemon slices and serve hot.
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