طاجن ارز معمر

We place the meat in a pot of water over heat, then wait until impurities appear and change the water.

Boil the meat with water, onion, carrot, tomato, bay leaf, cardamom, clove, and cinnamon stick, then let it cook on low heat until tender.

Once cooked, strain the meat and set it aside, keeping the broth for later use.

Finely chop the onion and garlic.

Prepare the milk mixture by combining the boiled milk with broth, salt, black pepper, a pinch of nutmeg, and cream.

In a pan over medium heat, add ghee, then sauté the chopped onion and garlic until soft.

Add the cooked meat to the onion and garlic mixture and stir well.

We wash the rice and drain it well, then add the ghee and stir it thoroughly.

We place the rice in a ghee-greased clay pot or baking tray and distribute the meat on top.

Pour the milk mixture over the rice and meat, ensuring it covers everything.

Spread the clotted cream evenly on top.

Cover the pot with aluminum foil and bake in a preheated oven at 180°C (350°F) for about 45 minutes until the rice is fully cooked and the top turns golden brown