This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 5
Place water and meat cubes in a large pot, bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
Step 2 of 5
In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 mins. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI® Chicken Bouillon and cook constantly stirring.
Step 3 of 5
Add the cooked meat with the stock to the pot. The stock should be around 3 cups or 750 ml. Add more water if needed.
Step 4 of 5
Cover with the rice, bring to boil and cook covered over low heat for 20 mins or until the rice is cooked.
Step 5 of 5
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.