Pairs well with Pea Rice with Mutton
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Pea Rice with Mutton
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A traditional and flavorful dish featuring short-grain rice cooked with green peas and tender mutton, seasoned simply with salt and enhanced by rich ghee and aromatic broth.
00:40:00 total
Serves 4
medium
Main Various
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Ingredients
- short-grain rice - 2.5 cups (two and a half cups, soaked for about half an hour)
- green peas - watch the video to see (fresh or local frozen peas, drained)
- mutton thighs - 2 thighs (about two thighs, boiled with aromatics)
- onion - watch the video to see (used in boiling the mutton)
- bay leaves - watch the video to see (used in boiling the mutton)
- cardamom pods - watch the video to see (used in boiling the mutton)
- whole black pepper - watch the video to see (used in boiling the mutton)
- ghee - 2 tablespoons (two tablespoons, preferably Deir ez-Zor or white sheep ghee)
- salt - watch the video to see (to taste, added to rice and peas)
- sugar - watch the video to see (a small amount added during cooking)
- water or mutton broth - watch the video to see (enough to cover rice about half a centimeter above)
Instructions
- Soak the Rice: Soak two and a half cups of short-grain rice in water for about half an hour to prevent losing starch.
- Prepare the Mutton Broth: Boil two mutton thighs with onions, bay leaves, cardamom pods, and whole black pepper. Once cooked, remove the meat and strain the broth.
- Prepare the Peas: Drain the green peas thoroughly.
- Cook the Rice and Peas: Melt two tablespoons of ghee in a pot. Add the drained peas and soaked rice. Sprinkle salt to taste. Stir lightly to combine.
- Add Broth and Simmer: Pour the strained mutton broth or water into the pot, covering the rice about half a centimeter above. Add a small amount of sugar. Cover tightly and cook on low heat for about 15 minutes until the water is absorbed and rice is tender.
- Final Touches: Once cooked, let the rice rest briefly. Optionally, prepare nuts or chickpeas as garnish. Serve the pea rice topped with the tender mutton meat.
