Medina Rice with Meat
Ingredients
For serving
- boiled eggs
- chili pepper horns
- fried raisins
- fried almonds
For boiling the meat
- 2 tablespoons corn oil
- 10 mastic pieces
- 10 whole cardamom pods
- 10 whole black peppercorns
- 10 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 kg cubed meat
For the rice
- 1 tablespoon salt
- 4 cups basmati rice
For the red sauce
- 1/2 teaspoon saffron
- 1/4 cup rose water
- 1/2 cup butter
- 1 cup tomato paste
- 1 tablespoon mixed spices
- 1 tablespoon ground cardamom
- 1 teaspoon ground dried lime
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon salt
Preparation
Bring a suitable pot, put the oil in the pot, heat on medium heat, add the mastic, cardamom, pepper, cloves, cinnamon, and bay leaves, stir the spices a little to toast and release their flavor, being careful not to let the hot spices splatter.
Add the meat and stir for a few minutes to brown, then cover with water and cook on medium heat until fully cooked.
Remove the meat and strain the broth. Set aside about two cups of broth for the sauce. Use the remaining broth to cook the rice, ensuring you have about six cups; add water if necessary.
Bring the broth to a strong boil, add the salt and rice, boil vigorously for a few minutes, then reduce heat, cover, and cook until done.
For the sauce, soak the saffron in the rose water.
In a pot, heat the butter and add the tomato paste, stirring to toast and release flavor.
Add the mixed spices, ground cardamom, ground dried lime, cinnamon, black pepper, then the reserved broth and saffron mixture, and let it boil for a few minutes until the sauce thickens.
Add the meat to the sauce and cook gently for a few minutes until it resembles a stew with proportional sauce amount.
Place the rice in a suitable dish, then top with the meat and sauce.
Serve with boiled eggs, fried raisins, fried almonds, and chili pepper horns.
