Oven Baked Rice with Lamb and Cauliflower

Name: Oven Baked Rice with Lamb and Cauliflower
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Yield: 6 Servings
Cuisine: Lebanese
Ingredients: 2 cups Basmati rice; 2 teaspoons Ground cardamom; 3 Smalls Eggplant peeled and diced; 2 teaspoons salt; 2 tablespoons Vegetable oil; 400 grams Lamb pieces with bones; 1 Medium Onions finely chopped; 5 Cloves Garlic finely chopped; 2 cubes Maggi® Chicken Stock; 3 cups Hot Water; 2 tablespoons Butter melted; 300 grams Cauliflower cut into florets; 1 Medium Onions finely chopped; 1/2 cup pine seeds toasted; 100 grams Bread dough

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Easy

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60 Min

Oven Baked Rice with Lamb is a traditional family-friendly recipe to make a staple in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

Recipe servings:

6 Servings

Basmati rice

2 cups

cardamom pods

2 tsp

Eggplant, peeled and diced

3 Smalls

salt

2 tsp

Vegetable oil

2 tbsp

Lamb pieces, with bones

400 g

Onions, finely chopped

1 Medium

Garlic, finely chopped

5 Cloves

Maggi® Chicken Bouillon

2 cubes

Water

3 cups

Butter, melted

2 tbsp

Cauliflower, cut into florets

300 g

Onions, finely chopped

1 Medium

Nuts, pine nuts, dried

0.5 cup

Bread dough

100 g

Utensils and appliances

Nutritional Information

Carbohydrates

29.16 g

Energy

410.01 kcal

Fats

25.45 g

Protein

18.32 g

Recipe steps

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Step 1

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

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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.

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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.

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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.

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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.

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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.

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

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Oven Baked Rice with Lamb and Cauliflower

Nutritional facts per serving

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Ingredients

Utensils and appliances

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Oven Baked Rice with Lamb and Cauliflower

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Utensils and appliances

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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