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Khalta Rice
2'
Not included in this recipe
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Vegetable oil
3 tablespoons Vegetable oil
Onions, finely chopped
1 large Onions, finely chopped
Garlic, finely chopped
2 Cloves Garlic, finely chopped
fresh lamb liver, trimmed and cut into 1cm thick strips
500 grams fresh lamb liver, trimmed and cut into 1cm thick strips
Raisins
2 tablespoons Raisins
Mixed nuts, toasted
1/4 cup Mixed nuts, toasted
Ground cinnamon
1 teaspoon Ground cinnamon
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Egyptian rice, washed and drained
2 cups Egyptian rice, washed and drained
Water
4 cups Water
Khalta Rice
Nutri value
| Carbohydrates | 25.79 g |
| Energy | 275.02 kcal |
| Fat | 10.32 g |
| Protein | 20.19 g |
| Fiber | 1.4 g |
| Sodium | 92.29 g |
| Sugar | 2.86 g |
Instructions
2 Steps
35'
Total
5'Preparation
35'Cooking
0'Waiting
Step by step
1 of 2
1'
Step 1
Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 6-7 mins or until they become brown in colour. Add garlic and lamb liver. Continue cooking by stirring occasionally for another 5 mins or until liver is cooked.
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2 of 2
1'
Step 2
Add the raisins, peeled fried almond, cinnamon powder, MAGGI® Vegetable Bouillon cubes and rice. Stir for 1 minute then add the water and bring to boil with occasional stirring. Reduce the heat, cover and simmer over low heat for 20-25 mins or until rice is cooked.
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Khalta Rice
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