Rice with meat

Today, Istanbul is just as I like it, cool, calm and a little sad. This weather reminds me that it's time to slack off with hot tea, quivering pike and a good book. Of course, when it comes to school and work to be done, my thoughts cannot go beyond dreams. If I started blogging at 12:00, you can calculate the rest...

Recently, meat and meat dishes are constantly being cooked at school due to my lessons and at home due to Ramadan. I'd be lying if I said I didn't miss salads and olive oil. I'm trying to accustom my taste buds to medium and rare meat to get the real taste of meat, but it seems unlikely. The taste of the meat I love is just like in this recipe I shared with you.

I recommend you to try it on days when the weather is cool and hopefully it will continue like this, especially during Ramadan.

The reason why the color of the rice is yellow is that the lamb meat that we roasted has absorbed all the water and aroma, if you want a white rice pilaf, you can cook the meat separately and add it to the rice later.

Ingredients for Meat Rice Recipe

200 gr cubed lamb meat
2 cups of rice
3 cup of hot water
2-3 tablespoons of butter
1 medium onion
salt
black pepper

optional 1 meat bouillon

Fabrication:

1- Crush the lamb meat with a sharp knife. Put the onion in the pan, sauté with butter until lightly pink.
2- Add the meat and fry it on medium heat until it releases its juices. After sautéing for 5-6 minutes, add enough water to cover the meat and cook with the lid closed until the meat absorbs the water and becomes tender.
3- Add the washed and drained rice to the meat that absorbs its water and fry it.
4- Finally, add the water you taste with meat bouillon to the rice.
5- Cook it on high heat with the lid closed until the eyes are eye to eye, then cook it on low heat until the water is absorbed.