Empty My Fridge
Omani Mqallai
Ingredients
- Vegetable oil3 tbsp
- Beef stock · boneless
- Shimla mirch chopped1
- Bell pepper · chopped1
- Pyaz chopped1
- Lehsan crushed2 tsp
- Kali mirch crushed½ tbsp
- Saltto taste
- Turmeric · powder½ tsp
- Darchini powder¼ tsp
- Elaichi powder¼ tsp
- Paprika powder½ tbsp
- Allspice · powder¼ tsp
- Lemon · dried1 tbsp + 1
- Water ¾ Cup oras needed
- Ghee
- Chawal basmati2 cups
- Kishmish2 tbsp
- Darchini2
- Zafran1 pinch
- Laung3–4
- Hari elaichi3–4
- Sabut kali mirch½ tsp
- Tez patta2
- Chicken stock1
Instructions
- Cut the beef into small cubes. Put the oil, beef, capsicum, red bell pepper, onion, garlic, crushed black pepper, salt, turmeric, cinnamon, cardamom, paprika, allspice and lemon juice in a wok. Mix well and cook over medium heat for 4 to 5 minutes.
- Add the water and mix. Cover and cook on low until the meat is tender, 30 to 40 minutes. Then cook on high until the oil separates, and set aside.
- In a wok, melt the clarified butter.
- Add the rice, raisins, cinnamon sticks, dried lemon, saffron, cloves, green cardamom, black peppercorns, bay leaves, turmeric and salt. Mix well and cook over medium heat for 2 to 3 minutes.
- Add the water, stock cube and lemon juice. Mix well and cook over medium heat for 4 to 5 minutes. Cover and cook on low for 14 to 15 minutes, then serve.
Summarized from Food Fusion's video. Watch it for the details.
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