Omani mqallai

Name: Omani mqallai
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg boneless beef (use lamb if you prefer), diced; 2 cups basmati rice, washed, soaked 30 minutes in warm water; 2 1/2 cups water; To taste, salt; 1 tbsp. black pepper; 1 lemon; 2 sticks cinnamon,; 2 lumi (dried limes); 4 green cardamom; 4 cloves; 2 bay leaves; 2 tbsp. ghee

Sarvat Hanif @sarvathanif

Canada

Omani Mqallai is the ideal fusion of flavour and heritage. The combination of aromatic rice and tender, seasoned beef honours Oman's long history as a cross-cultural hub. A savoury tale told through a simple yet soulful dish!
Mqallai is an oil free dish. The red meat of choice is tender and succulent cooked in its own juices. It’s peppery and almost sweet from the pureness of flavours.
Mqallai is traditionally served with brown bread and honey. I am using fragrant rice and a wedge of shermal (Pakistani sweet, flat bread, similar to rognai naan).
Follow the preparation method and discover the secret behind the rich flavours and techniques that make Mqallai so irresistible.

Sarvat Hanif @sarvathanif

Saved

Ingredients

2 hours

4 servings

1 kgboneless beef (use lamb if you prefer), diced
2 cupsbasmati rice, washed, soaked 30 minutes in warm water
2 1/2 cupswater
To taste, salt
1 tbsp.black pepper
1lemon
2 stickscinnamon,
2lumi (dried limes)
4green cardamom
4cloves
2bay leaves
2 tbsp.ghee

Saved

Steps

2 hours

1

In a cold wok/pan add the onion, bell pepper and the meat on top and season very well with salt and pepper.
2

Squeeze lemon juice on top.
3

Switch on the flame on high for 5 minutes till the juices are released.
4

Reduce the heat to low, cover and cook for an hour or till tender. Keep an eye on the meat and check till all the juices have evaporated.
5

Uncover and keep cooking on medium heat till the sauce thickens and coats the meat.
6

In a pot add melted ghee, whole spices and drained rice. Mix well to coat with ghee.
7

Add water till the rice is covered and bring to a boil.
8

Once it starts to boil, reduce the heat to lowest, cover and simmer for 20 minutes. For better results, keep the lid closed after switching off the flame for 10 minutes so all the steam gets absorbed.
9

Spread the rice on a serving plate. Top it with the meat.
10

Serve it with chutney and enjoy!