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Ingredients 13 items

  • 16 cups water or 4 liters
  • 800 g beef, cut into cubes
  • 6 tablespoons vegetable oil
  • 3 medium onions or 375 g, sliced
  • 8 small potatoes, peeled
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 2 cubes MAGGI Chicken Stock
  • Pinch of salt to taste
  • 4 cups basmati rice or 800 g, washed and drained
  • Pinch of saffron filaments soaked in ¼ cup or 60ml boiling water

How to prepare

  1. In a large saucepan, place 4 cups or 1 liter water (reserve 12 cups water) and beef cubes. Bring to a boil and remove froth as it appears, simmer covered over low heat for 1½ hours or until beef is almost cooked and set aside.
  2. In a large pot heat oil (reserve 2 tablespoons) and cook onion for 4-5 minutes or until yellow color. Add cooked beef and 1 cup or 250ml of the beef stock, whole peeled small potato, spices and MAGGI Chicken Stock cubes. Simmer covered over low heat for ½ hour or until potato and beef are cooked then set aside.
  3. Meanwhile, place remaining 12 cups water with the salt in another large pot. Bring to boil then add the rice and cook over medium heat for 8-10 minutes or until the rice is ¾ way cooked. Remove the rice and drain.
  4. Put the remaining oil in a bottom of a large pot then add ½ quantity of the boiled rice and pour over the beef mixture and cover with the remaining rice.
  5. Sprinkle the saffron water on top. Cover and cook over low heat for 20 minutes or until rice is totally cooked.
  6. Turn the rice over a large serving dish and serve.

Nutritional informations

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