Instructions

1. Initial Meat Parboiling

   Wash the meat pieces, place them in a large pot, and cover with water over high heat until it begins to boil, then skim off all the scum completely. · 10 min
2. Simmering the Meat

   Add the onion, cardamom pods, and bay leaf to the meat broth, cover the pot, and simmer over low heat until the meat is partially cooked. · 45 min
3. Cooking the Jameed

   In a separate pot, pour the jameed yogurt and stir constantly in one direction over medium heat until it comes to a boil without curdling. · 10 min
4. Simmering Meat in Jameed

   Strain two cups of hot meat broth and add them to the boiling jameed while stirring continuously, then transfer the meat pieces into the yogurt and let simmer gently until fully cooked and infused with flavor. · 20 min
5. Serving and Garnishing

   In another pot, melt the ghee, add the drained rice and turmeric, and sauté for two minutes; then add 3 cups of boiling meat broth and salt, and let cook over low heat until the rice is tender. · 20 min
6. Plating and Garnishing

   On a large serving platter, spread the shrak bread and ladle a little jameed broth over it, then spoon the rice on top and arrange the meat pieces in the center; garnish with toasted nuts and parsley, and serve hot with jameed sauce on the side. · 5 min

Nutrition / serving

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