Go for ghee stew

How to prepare ghee stew with rice

First, we pour the soaked rice in boiling water and boil it for 10 minutes, then drain it and rinse it with cold water. After greasing the bottom of the pot with oil and putting bread or potatoes on the bottom of the pot as the bottom of the pot, add the drained rice, then add enough salt and 3 tablespoons of golden oil with the taste of butter to the rice. At the end, let the rice brew for 1 hour.
Slice the onion and fry it with three or four spoons of frying oil and a little salt until its juice dries up and turns golden.
We chop the meat into minced meat and pour it into the fried onion and add spices and salt to it, now we start roasting the meat.
Pour the previously soaked cob in water and boil it for 15 minutes until it becomes soft, then add it to the meat and fry it.
After adding 1 spoon of Hailey butter oil for a better flavor and taste of the stew, pour three to four glasses of water into the meat and lower the heat and close the ghee container to cook the meat and cobs so that it has a glass of water after cooking. .
We dissolve the tomato paste in a little water, pour it into the meat, and after adding the Omani lemon, let the meat boil with the paste for two or three times and reduce the flame.
Pour oil in a pan and let it heat up, then pour a little salt in the dish and add the sliced ​​potatoes to it, after the potatoes are fried in oil and salt, add turmeric to it and cook until We give the kernels a gentle thermal cooking.

The method of soaking natural rice is done as follows:

We wash the rice with half warm water several times without touching it too much until the rice water becomes completely clear, then we pour some hot water on the rice to the extent that it does not burn the hand but the heat is quite noticeable. The water should be 4 fingers above the surface of the rice. Then, for each kilogram of rice, we wash one kilogram of rock salt, wrap it in a white cloth, and put it on the rice.

It is better to soak the rice the day or night before or at least three to four hours before cooking, if there is more time to soak the rice, the amount of salt will be one kilo and if there is less time, it will be one and a half kilo.