Eslamboli rice with tomato - Estamboli polo

Ingredients for people 6

• 500 g of Basmati rice
• A few tablespoons of oil or clarified butter
• 1 finely chopped onion
• 4 cloves of garlic
• 450 g of chicken meat without skin or very small pieces of bones, or veal or beef or lamb (which can be ground)
• 1 large aubergine, peeled and sliced ​​(from which the bitterness has been previously removed)
• 3 spoons of tomato paste
• 6 fresh, peeled and well-crushed tomatoes or 1 tin of tomato sauce
• Salt
• Turmeric
• Cinnamon
• Pepper (to your taste)
• 1 teaspoon of powdered saffron pistils dissolved in hot water.

Preparation

Wash the rice. In a pan, heat 2 tablespoons of oil, add the onions and let them brown; then add the garlic and the meat and stir over medium heat until the meat has completely changed color. Add the eggplant and cook for 5 '; add the tomato, the concentrate, salt, pepper, turmeric and cinnamon, cover with a lid and at low heat, cook for about 20 '.
Meanwhile, bring to a boil in a non-stick pan with high sides and a wide bottom of salted water. Immerse the rice in it and cook it for a few minutes until half cooked (the time varies from 2 to 5 'depending on the quality of the rice, taste it and drain it when it is still very al dente). Rinse it off with warm water. If you want the golden and crispy rice crust to form on the bottom of the pan (Tah dig), mix half a cup of water, 4 tablespoons of oil, some of the saffron dissolved in water and a little salt on the bottom of the empty pan from where you have drained the rice. Place two ladles of drained rice on top, leveling it with a spatula, then a layer of the stewed meat with the vegetables, and then again a layer of rice alternately with a layer of meat, finishing the ingredients and giving them inside the pot a pyramid shape. Cover and cook over moderate heat for 10 '. Mix 2 tablespoons of cold water with 4 tablespoons of oil and sprinkle the rice. Also add the rest of the water with the saffron you prepared. Wrap the lid of the pot with a cloth and close it well so that the steam does not escape and the cloth dries up the condensation. Reduce the heat to a minimum and use a flame spreader. Let it cook for 40 '. Remove the rice from the heat and to better remove the crust, immerse the covered pot in two fingers of cold water that you have collected in the sink. Remove the lid, turn the ready rice upside down on a serving dish and serve hot.

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