Fishnah pilaf (pilaf rice with sour cherry kebab)

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Fishnah pilaf (pilaf rice with sour cherry kebab)

Published: Sat 24 Oct 2015, 4:28 PM

Last updated: Sat 24 Oct 2015, 4:52 PM

. 150 gm beef ribs
. 1 tbsp red pepper paste
. ½ tsp black pepper
. ½ tsp sweet pepper
. ½ tsp red hot pepper powder
. ½ tsp salt
. 1 small onion
. 1 small tomato
. 150 gm wild cherry jam
. 120 gm of Basmati rice
. 360 ml water
. 100 gm yoghurt
. 30 gm cashew nuts
With the help of a meat grinder machine, process the meat one and a half times with the onion, tomato and all the spices.
Once mixed well, make small balls of 25 gm each.
Put all meatballs on a skewer and grill for 7-8 mins.
In the meantime, place the rice in a pot with 300 ml water; when it starts to boil, keep it on a medium flame for 7-9 mins.
Strain the remaining water from the rice and set aside to cool.
Place the cashew nuts in a warm oven, and remove once crispy and golden.
In a pot, heat the wild cherry jam with 60 ml water and keep mixing; as soon as it starts to boil, turn off the burner.
Pour half the wild cherry sauce over the rice and mix together. Reheat the rice in a frying pan then place on a serving plate.
Remove the meatballs from the skewers and place on top of the rice; sprinkle the cashew nuts on top.
Serve with yoghurt and the remaining wild cherry sauce on the side.

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