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Lebanese Main course

Oven Baked Rice with Lamb and Cauliflower

0
60Min
Easy

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: here

2 cups
basmati rice, washed and drained
2 tsp
Ground cardamom
3 Smalls
Eggplant, peeled and diced
2 tsp
salt
1 cup
Vegetable oil
2 tbsp
Vegetable oil
400 g
Lamb pieces, with bones
1 Medium
Onions, finely chopped
5 Cloves
Garlic, finely chopped
2 cubes
Maggi® Chicken Bouillon
3 cups
Hot Water
2 tbsp
Butter, melted
300 g
Cauliflower, cut into florets
1 Medium
Onions, finely chopped
0.5 cup
Nuts, pine nuts, dried
100 g
Bread dough

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Nutrition Value

Fats
44 g
Protein
21.45 g
Energy
748.17 kcal
Carbohydrates
68.5 g
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
0 Min
Soak rice for 30 mins and drain. Combine all spices and gently mix together with wet rice. Allow to sit for 15 mins.
Step 2
0 Min
Peel and cut eggplants into 2 cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.
Step 3
0 Min
In a large saucepan, heat oil and fry lamb pieces until golden brown. Add chopped onions and fry for another 5 mins. Add garlic, MAGGI® Chicken Bouillon and water, and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.
Step 4
0 Min
Pour melted butter in the bottom of a Dutch oven or ovenproof pot (a clay pot would work best), layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover it.
Step 5
0 Min
Pour hot stock over the rice, garnish with fried onion slices and toasted pine seeds. Rice should be covered with stock, if needed, add more water.
Step 6
0 Min
Roll out bread dough to a large enough size to cover the top of the rice pot, plus an extra 3 cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.
Step 7
0 Min
Brush with melted butter and bake in a preheated oven for 45 mins or until the pastry is golden brown.
Oven Baked Rice with Lamb and Cauliflower

Step 1 of 7

Soak rice for 30 mins and drain. Combine all spices and gently mix together with wet rice. Allow to sit for 15 mins.

Oven Baked Rice with Lamb and Cauliflower

Step 2 of 7

Peel and cut eggplants into 2 cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

Oven Baked Rice with Lamb and Cauliflower

Step 3 of 7

In a large saucepan, heat oil and fry lamb pieces until golden brown. Add chopped onions and fry for another 5 mins. Add garlic, MAGGI® Chicken Bouillon and water, and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Oven Baked Rice with Lamb and Cauliflower

Step 4 of 7

Pour melted butter in the bottom of a Dutch oven or ovenproof pot (a clay pot would work best), layer cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover it.

Oven Baked Rice with Lamb and Cauliflower

Step 5 of 7

Pour hot stock over the rice, garnish with fried onion slices and toasted pine seeds. Rice should be covered with stock, if needed, add more water.

Oven Baked Rice with Lamb and Cauliflower

Step 6 of 7

Roll out bread dough to a large enough size to cover the top of the rice pot, plus an extra 3 cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Oven Baked Rice with Lamb and Cauliflower

Step 7 of 7

Brush with melted butter and bake in a preheated oven for 45 mins or until the pastry is golden brown.

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