👨‍🍳 作り方

1. 1

   Prepare the meat: In a large pot, sauté the chopped onion and garlic in 2 tbsp of ghee until softened. Add the meat chunks, pureed tomatoes, mixed spices, and salt. Brown the meat on all sides.

2. 2

   Cook the meat: Add enough water to cover the meat, bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the meat is very tender. Remove the meat and set aside, reserving the broth.

3. 3

   Prepare the jareesh: In a separate pot, combine the cracked wheat with 4 cups of the reserved meat broth. Cook over medium heat, stirring occasionally, until the wheat is tender and has a porridge-like consistency. Add more broth or water if needed. Season with salt.

4. 4

   Prepare the qursan: Mix the whole wheat flour with water and a pinch of salt to form a stiff dough. Knead until smooth. Roll out the dough very thinly and cook on a lightly greased griddle or pan until lightly browned on both sides. Tear the cooked qursan into bite-sized pieces.

5. 5

   Prepare the rice: Rinse the soaked basmati rice. In a pot, sauté the sliced onion in 2 tbsp of ghee until translucent. Add the rice, 2 cups of reserved meat broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until the rice is cooked and fluffy.

6. 6

   Assemble the Mathlotha: On a large serving platter, spread a layer of the cooked jareesh. Top with the torn pieces of qursan, allowing them to soak up some moisture. Arrange the cooked meat chunks over the qursan. Finally, top with the fluffy basmati rice. Drizzle with melted ghee or butter.

7. 7

   Serve: Serve Mathlotha immediately while hot. It is a rich and hearty dish, meant to be shared.