300g basmati rice
500g minced beef
700ml beef or chicken stock, hot, preferably simmering away when you need it
1 small cauliflower, chopped/sliced to bitesize pieces & roasted or grilled (see below)
about 4 handfuls of eggplant, courgettes & capsicum, cut to about the same size as cauliflower (roast them along with the cauliflower)
2 tomatoes, round sliced
1 large onion, chopped
2 tbsp olive oil
1 tsp salt (or to taste)
coarsely crushed black pepper
pine nuts and chopped fresh parley to serve
1. Rinse and drain the rice & set aside.
2. Sauté onions in the olive oil for about 3-4 minutes over medium heat.
3. Add meat, allspice, salt, quarter – half tsp pepper. Stir and brown the meat all over and cook for about 10 minutes on medium heat. We are also trying to lose as much of the liquid from the beef as possible, to avoid a soggy result afterwards.
4. Do the following steps on a table, then transfer the pot to the stovetop. Grease your saucepan of choice and start with the layer/s of tomatoes. Season with salt and pepper.
5. Add the meat. Pack it in, flatten, season.
6. Add the vegetables, pack it in, season.
7. Finally the rice, pack, flatten, season.
8. Take a small saucer, place it face down on the rice (or use the back of a large spoon), and pour all the stock in. This stops a gap/hole appearing in the rice as you’re pouring the stock in (you know, like when watering plants?).
9. Place the pot on the stovetop, turn the heat on high for about 3 minutes to bring everything up to simmering point although you’ll probably only see the edges bubbling.
10. Put the lid on, turn the heat right down and cook for about 45 minutes. After that time, if you think the rice isn’t done, another 5-10 minutes should suffice.
11. Take a large plate or serving platter, place it over the pot, take a deep breath, turn it upside down, inverting the rice onto the platter. This is just like doing the Spanish Tortilla.
12. If you packed the saucepan as mentioned, it shouldn’t collapse. But if it does, no big deal, scatter with pine nuts and parsley and serve with some yoghurt.
13. If you do have a tower, as I expect you to, scatter with pine nuts and parsley & serve.
[Roasted Cauliflower – arrange the cauliflower pieces (lightly coated with olive oil & seasoned) on a baking sheet, roast for about 20-30 minutes at 180˚C.]
Original recipe: http://linsfood.com/maqlooba/