Project Description




  • 6 cups basmati rice
  • 2 kilos meat
  • 5 onions
  • 1 cup cooked chickpeas
  • ¼ cup oil
  • 1 spoon mixed spices
  • 1 potato, diced
  • 2 spoons tomato paste
  • 3 teaspoons turmeric
  • 1 teaspoon cardamom powder
  • 6 cardamom pods
  • 2 spoons of salt and a pinch of black pepper
  • 1 cinnamon stick
  •  Saffron
  • 5 whole cloves
  • 2 dried lemons


  • Rinse and soak the rice in water.
  • Put the meat in a pot and bring it to a boil, and skim off the coating that rises to the surface.
  • Add cardamom pods, cinnamon sticks, half the onions into the pot.
  • Add the spices, turmeric, and the 2 lemons.
  • Let the stock come to a boil and cover for 2 hours on medium heat and add a little salt.
  • Put the rice into a pot and add some of the stock until it covers the rice by 2 cm, and then add some saffron.
  • To prepare the topping, sauté the onions lightly over medium heat until they start to soften.
  • Add the chickpeas, raisins, tomato paste, black pepper, cardamom powder, and salt.
  • Fry the potatoes and add them to the topping.
  • Put the rice and the meat on the serving plate garnished with the topping and fried potatoes.