Khalili Rice Mansaf

Khalili Rice Mansaf

Khalili qidra is a Palestinian rice dish in which meat is boiled with tail fat, onion, cardamom, bay leaves, and Fija water. The rice is then cooked in the meat broth with salt, black pepper, turmeric, cinnamon, cloves, and nutmeg; canned chickpeas and garlic are added, then it is left in earthenware or a qidra pot until done and served hot with Arabic ghee on top.

A rice-based Palestinian dish called khalili mansaf.

Like a festive spiced rice and meat dish.

Ingredients

  • 1 piece tail fat
  • 2 kg meat
  • cardamom
  • bay leaves
  • 1 piece large onion
  • Fija water
  • a pinch (after boiling) salt
  • Arabic ghee
  • meat boiling broth
  • 2 tablespoons salt
  • 1/2 tablespoon black pepper
  • 1 tablespoon turmeric
  • 1/4 tablespoon cinnamon
  • 1/4 tablespoon cloves
  • 1/4 tablespoon nutmeg
  • long-grain rice
  • canned chickpeas
  • garlic
  • earthenware / earthenware qidra pot

Instructions

  1. In the earthenware pot or qidra pot, place the piece of tail fat with 2 kg of meat, 1 large onion, cardamom, bay leaves, and Fija water. Then close the earthenware pot or qidra pot with its lid or, if needed, with a metal plate.
  2. Place the earthenware pot or qidra pot over gas or in the oven at 250 top and bottom heat for 2 hours, until the meat is cooked.
  3. In the earthenware pot or qidra pot, add a pinch of salt after boiling, then place Arabic ghee over the meat.
  4. In another pot or in the same earthenware pot, use the meat boiling broth to prepare the rice, and add 2 tablespoons of salt, 1/2 tablespoon of black pepper, 1 tablespoon of turmeric, 1/4 tablespoon of cinnamon, 1/4 tablespoon of cloves, and 1/4 tablespoon of nutmeg.
  5. In the earthenware pot or qidra pot, add long-grain rice and stir the mixture, then add canned chickpeas and garlic.
  6. In the earthenware pot or qidra pot, leave the rice over the heat until the broth begins to dry up, then close the earthenware pot or qidra pot tightly.
  7. In the earthenware pot or qidra pot, reduce the heat and leave the dish until the rice is cooked.
  8. In the earthenware pot or qidra pot, add a piece of plastic over the top if necessary to prevent sticking, according to the chef.

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