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6 pax   30 minutes

Ingredients

Maqlooba Spice Mix:
2 tablespooncloves
2 tablespoonblack pepper
2 tablespooncumin
2 tablespoonblack cumin
4 tablespooncoriander
2 teaspooncardamom
2 teaspoonturmeric powder
3 tablespoonschilli powder
100 gcauliflower, cut into florets
100 gcarrot, cut into cubes
A:
3 tablespoonghee / corn oil
1onion, cut into cubes
4whole, peeled garlic cloves
3dried bay leaves
B:
500 gmutton, cut into cubes
3 tablespoonMaqlooba spice mix (add more for spicier taste)
¼ cupMAGGI® Tomato Ketchup
1 litrewater
C:
500 gbasmati rice, washed and drained
2 cubesMAGGI® Beef Stock Cubes

Preparation

1. In a pan, toast the spice mix until fragrant. Set aside.

2. Blend the toasted spice mix until fine. Add in turmeric powder, chilli powder and mix well (spice mix can be stored for up to 1 month).

3. Add a bit of oil into the pan and stir fry the vegetables until lightly browned. Set aside.

4. In the same oil, add in ingredients A and sauté until fragrant. Then, add in ingredient B and stir thoroughly.

5. Add water and let the mutton boil until it soft and tender. Drain the stock and leave it aside to be cooked with the rice.

6. Add in MAGGI® Beef Stock Cubes and stir thoroughly.

7. Layer the bottom of the rice cooker with banana leaf. Next, layer with mutton, followed by vegetables and finally the rice. Pour in the stock (add water if stock doesn’t add up to 900ml).

8. Cover the lid with aluminium foil and let the rice and mutton thoroughly cook in the pot,

9. Serve the Maqlooba rice upside-down and garnish with coriander leaves.

Nutritional Info

Energy 418 Kcal

Protein 28g

Fat 14g