ma2looba

2 cups Basmati rice

3 medium eggplants

1 kilo meat, chunks

1 medium onion, quartered

1 tbsp salt

4-6 pieces cardamom

1 stalk cinnamon

1/4 tsp black papper

1 tsp turmeric

1 1/2 tsp mixed meat spices

2 cubes meat stock

3 tbsp ghee (samna)

1 medium onion, sliced

1/2 cup pine nuts

1. wash the rice. soak in salted water for 15-20 minutes.
2. peel the eggplants. Cut into 2 inch cubes. sprinkle with some salt. leave for 30 minutes. fry in corn oil until golden. dry on paper towel.
3. place the onion quarters, meat, salt, pepper, cinnamon, cardamom in large pan. add 6-7 cups of water, cover and let cook on high heat until meat is tender, about 60 mins.
4. remove the meat pieces and set aside. strain the stock. add more water to equal 5 cups. Add the turmeric and spices. add the stock cubes.
drain the rice.
5. in medium pan, heat ghee, add the pine nuts, fry until golden. remove and set aside. add the onion slices to the same oil. mix until whilted. add the 1/3 of the drained rice. arrange the eggplant and meat pieces ontop of rice. add remianing rice.
6. add stock slowly, place apn on high heat until boiling. cover and reduce heat. cook for 35-40 mins until rice is cooked.
7. turn the pan over a plate carefully. garnish with golden pine nuts. serve with green salad or yoghurt salad.

Mixed vegetables rice

2 Cups Rice
4 – 5 Tablespoons Corn oil
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 ½ Cups Water
2 Teaspoons Salt
1 Large Onion, chopped lengthwise
3 Cloves Garlic, chopped lengthwise
2 Inches Ginger, chopped lengthwise
1 Medium Green bell pepper, chopped lengthwise
1 Medium Red bell pepper, chopped lengthwise
2 Cups Mixed frozen vegetables
1 Piece Green chilies, chopped
2 Stalks Green onion, chopped with green leaves
1 – 2 Tablespoons Soya Sauce
¼ Teaspoon Black pepper

1. Wash the rice in several changes of water until the water turns clear. Soak the rice in lukewarm salted water for 30 minutes.
2. In medium pot heat 2 tablespoons oil, add cumin and mustard, cook on medium heat until spices start sputtering.
3. Add rice and stir-fry carefully for 2 - 3 minutes. Add water and 1 teaspoon salt. Bring to boil. Cover and simmer 20 – 25 minutes until rice is tender.
4. In a large pan heat remaining oil and add in onion, garlic and ginger. Fry until golden.
5. Add green pepper, red pepper, frozen vegetables, chili, green onion, fry 2 – 3 minutes. Keeping the vegetable crisp.
6. Add Soya sauce, remaining salt, pepper and mint.
7. Add the cooked rice; mix well with large fork or spoon. Serve hot.