I've chosen this recipe 'cause it's very complete. Its ingredients
are very different and you know "in the variety the taste is".
Ingredients
1 Kg of basmati rice
150 ml of vegetal oil
500 gr of tracks of onion
1 Kg of lamb in chunks
1 teaspoonful of entire cumin
½ teaspoonful of entire clavus
1 big pinch of cinnamon
½ teaspoonful of seed of cardamom
3 teaspoonfuls of black pepper in grain
1 bobby cut in two parts
1 soup spoon of salt
4 teaspoonfuls of coriander
Preparation
Cook the lentil in salted water, darin the juice of 1 citron .Put
it apart. Cook the other ingredients in an under cover saucepan
on a little fire, after boiling, remove the onions when they are
cooked to keep them complete.
One hour past, verify that meat is cooked then remove it fron fire,
put the lentil and the onions in the same container.
2_Tédouira : 1 hour cooking
· 1 bouquet of coriander
· 1 bouquet of parsley
· 1 kg and a half of moulded tomatoes or 1 box of concentrated
and mixed tomatoes in 1 litre and a half of water
· 2 litres and a half of water
· 1 ¾ filled cup tea of lemon juice
· 1 butterwalnut
· 200 g of flour
· salt
Preparation
First clean and dip the rice. Put the rice in a big recipient and
fill it with lukewarm water. Clean the rice carefully with the hands
(not to break the grains). Several times to clarify it until the
water should work out clear. Refill again the recipient and leave
it to dip from one to two hours.
After that prepare the meat. Warm the oil in a frying pan. When
it's warm, add the onion to tracks and fry them even they remain
golden and creaking. Squash the onion in the frying pan to crumble
it. Then add the meat, salt, the bobby and the coriander. Reduce
the fire and cook until the whole liquid evaporates. Add 500 dl
of water, lead to the boiling, reduce the fire and cook approximately
30 minutes. Approximately 2 cups of broth must stay on having finished
the boiling. Then boil the rice. Fill a big and deep pan with water.
Take it to boiling and add a handful of salt. The salt serves to
strengthen the rice. Strain the rice and add it to the boiling water.
Turn it in a uniform way and after approximately 5 minutes the rice
has to become soft but remaining slightly hard because the cooking
will continue later. Remove the rice of the fire and strain it.
Finally prepare and bake the "Palau". In a big pan with
lid, put the rice and add the liquid of the meat. Add the remaining
spices and mix them carefully. Do a volcano of rice in the middle
of the pan and put the meat in the hollow. Cover the meat and do
incisions with a knife in order that the heat of the oven enters
inside. Cover the pan with silver foil and later cover it well with
the lid. Put in the oven preheated to 200 degrees. Leave it to cook
15 minutes and extinguish the oven leaving it during 30-40 minutes.
PALAU - Afghanistan -