Ouzi rice with minced meat, peas and a lamb cube topping
Middle Eats · ♥ 3.2K likes · 89.3K views · 5 min video
Read about ground lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cup long grain rice
- ½ tbsp vegetable oil
- ½ tbsp butter
- 2 pods cardamom
- ½ stick cinnamon
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp baharat or seven spice
- 0.0625 tsp nutmeg
- 250 g minced lamb or beef
- ½ onion onion
- 1 cloves crushed garlic
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp baharat or seven spice
- ¼ tsp ground cardamom
- 250 g frozen sweet peas
- ½ tbsp oil
- ½ tbsp butter
- 250 g finely diced lamb or beef cubes
- ½ tsp black pepper
- ¼ tsp baharat
- ¼ tsp cinnamon
- ¼ tsp cardamom
- 100 g blanched almonds
- 2 tbsp oil
Wash the rice thoroughly and drain until dry.
- bay leaves
Melt the oil and butter in a pot over medium heat; add the cardamom, cinnamon and bay leaves and saute a couple of minutes until fragrant.
Add the rice, coat it in the butter and fry a couple of minutes over medium heat until it smells toasty, so the grains do not stick.
- chicken stock
Pour in stock or water to submerge the rice, flatten it, and top up to cover by about 1.5 cm.
Bring to a boil on high and boil about 2 to 3 minutes, until the liquid drops below the surface of the rice.
- butter or oil
Melt butter or oil in a heavy-bottomed pan over medium-high heat; add the minced meat, press it into the pan and cook a couple of minutes, then flip sections to brown the undersides.
Browning the minced meat
Add the diced onion and crushed garlic and season with salt, black pepper, baharat and ground cardamom; cook and brown.
- water
When the liquid has evaporated, add small amounts of water to deglaze the brown bits until the meat is nicely browned.
- nutmeg
Add the frozen peas and cook a few minutes until just cooked through; grate over a little nutmeg and mix.
Adding peas and nutmeg
In the same pan, melt oil and butter, add the small meat cubes and let them sit before mixing; season with black pepper, baharat, cinnamon and cardamom.
- water
Cover and steam until tender, tossing every few minutes and deglazing with water when dry, until soft with golden browning.
Fluff the rice with a fork; transfer to a large mixing bowl and pick out the large spices.
Fluffing the rice
Fry the blanched almonds in oil in a saucepan over medium heat 3 to 4 minutes until light golden; drain on paper towels and salt lightly.
- salt
Mix the meat and vegetable mixture and most of the almonds into the rice, thoroughly from the bottom.