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أرز معمّر - media description

Muammar Rice

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Easy

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90 Min

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Low fat lamb meat, cut into medium parts
700  g
Egyptian rice
3  cups
Hot Water
2  cups
Maggi® Chicken Bouillon
2  cubes
Low fat milk
2  cups
Vegetable oil
2  tbsp
Double cream
2  tbsp
Onions, finely chopped
2  Mediums
Ground Black Pepper
1  tsp
484817
Cinnamon stick
0.5  tsp
Ground nutmeg
1  pinch
Garlic, finely chopped
3  Cloves
Onions, finely chopped
1  Medium
Hot Water
1  piece
Low fat milk
1  cup

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Nutritional Information

Nutritional Information Thumbnail

Nutrition Table Footer

Carbohydrates
92.43 g
Energy
696.24 kcal
Fats
16.82 g
Protein
41.88 g
Nutrition Table Footer

Recipe steps

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Step 1

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Sauté onions and mastik with lamb pieces, and set aside.
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In the same pot, add the rice and milk mix.
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In a clay pot, assemble the rice and then lamb. Add pepper, nutmeg, and cinnamon and cover the lamb with the remaining rice. Then add double cream on top.
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Cover and bake for 35 mins.
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In a large bowl, mix the rice with the chopped onion, pepper and nutmeg. Add 1 tablespoon of double cream and keep aside.
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In a large pot, cook the sliced onions with lamb parts in some oil.
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Add garlic. Season with cinnamon, pepper and nutmeg. Stir until the meat becomes golden brown.
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Pour the cooked meat into a large clay baking pot.
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Add the seasoned rice on top and keep aside.
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Boil the milk with water and MAGGI® Chicken Bouillon and pour over the rice.
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Cover the pot with foil and bake in a pre-heated oven for 45 mins.
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Remove the foil and divide the remaining double cream on top of the rice. Re-bake under the grill for 10 mins until golden brown.
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Serve immediately.

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