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.