Arabic Spiced Rice with Meat and Vegetables
Ingredients
- 1/2 cup cooked chickpeas, halved
- 1/2 cup raisins
- 1/4 teaspoon black pepper
- 1 tablespoon salt
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 tablespoon mixed spices
- 2 large chopped tomatoes
- 2 chopped green peppers
- 4 crushed garlic cloves
- 1 kg cut meat
- 1 large coarsely chopped onion
- 2 medium sliced eggplants
- 1 cup corn oil
- 3 cups basmati rice
Preparation
Wash the rice by changing the water several times until it is clear, then soak the rice in warm salted water for about 30 minutes.
Heat the oil in a wide deep skillet, fry the eggplant and set it aside. Then, to the same oil, add the onion and stir until golden. Remove half of the onion and set it aside.
To the remaining onion in the skillet, add the meat, garlic, green pepper, tomatoes, spices, cumin, coriander, salt, and pepper. Cover the meat with water and cook on medium heat for about an hour until the meat is cooked and a little broth remains.
In a wide pot, place the fried onion, raisins, and chickpeas, and stir until they wilt a little. Then layer the eggplant, meat pieces, and rice on top.
Add water to the broth to make 4 cups, pour it over the rice, bring to a strong boil for about 2 minutes, then cover the pot and cook on low heat for about half an hour until done.
