Thursday, May 15, 2008


For 1 portion.

  • Mutton 800 gr.
  • Melted butter 200 gr.
  • Rice 600 gr.
  • Onion 200 gr.
  • Prunes 160 gr.
  • Cinnamon 0.8 gr.
  • Saffron 0.4 gr.
  • Pinks 0.2 gr.
  • Pepper 0.4 gr.
  • Salt

  • Cut the mutton into portion pieces and fry it in butter. Add some broth, fried onions, prunes, and spices and steam it in the same pan. Wet the rice for 3 through 12 hours (take 6 l of water and 50 gr. of salt for 1 kilo of rice). Boil up water and add the rice. Let it boil for up to 10 min. until half-ready. Then pass it through a strainer. Put the butter into the cauldron and melt it. Cover the bottom of the cauldron with the flat cake of eggs, butter and leaven dough. Put the rice on this cake and let it get ready on the weak flame in hermetically closed cauldron for 1 or 1,5 hours letting the steam out from time to time. While cooking the rice you can periodically add saffron (wet 1 gr. of saffron in 100 ml of water for 10-12 hours) and melted butter.
  • After the rice is ready put it on the big dish and cover it with the meat prepared as described above.

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