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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer meat, onions, cilantro, cardamom pods, salt and pepper in 1 cup water in a covered saucepan over low heat for 1 hour or until tender. Add water if pot dries. Remove meat, set aside and keep warm. | 2. Add 2 cups water and milk to stock in which meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked, about 20 minutes. Turn off heat and allow to steam 10 minutes longer. | 3. Place rice on a large serving platter and pick out the cardamom pods. Arrange pieces of meat on top. Pour melted butter over rice and meat. Serve with a vegetable salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		cut	1211.112	0.0	76.5677	97.9322
onion	3		chopped	192.0	44.832	5.28	0.48
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cardamom pod	6			-	-	-	-
salt pepper				-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
water	3	cups		0.0	0.0	0.0	0.0
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
butter	4	tablespoons	melted	342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.