What you'll need:
- 8oz can tomato paste
- 1/2 cup olive oil
- 1/2 medium onion
- Lamb ( 1 piece per person)
- 3 cups short grain rice
- 3 potatoes
- 6 cups water
- 1 tablespoon salt
- 1 1/2 tablespoon Bzaar
- 1 teaspoon Cheyenne pepper
What to do:
1. Chop onion into small squares
8. Take a piece of foil fold it length wise to create a strip to cover edge of the pot. This will allow the top part of the steamer to nestle close thus allowing all the steam towards the rice and not allowing it to escape.
NOTE: Begin making the boosla. The recipe is not included here. You can find the recipe by clicking this
11. At this point nearly 30 mins has elapsed since meat started to cook and there should be a layer of ''Dahaan'' or grease that has formed on the top. You want to ladle that top layer onto your rice, mixing it together.
This infuses the rice with flavor as well as adds moisture to help cook it.
13. A little past half way through the cooking, cut potatoes and add to pot. You wait this long to add the potato because your meat and rice require more time to cook and potatoes will simply become mushy. If you'd like you can also add a single jalapeno pepper here for flavor and a bit of spice
When you pick up the steamer to drop the potatoes you'll notice about only half the sauce remains and thats okay. You dont need all that liquid, you wanted it to evaporate into steam thus cooking rice.
14. The best way to tell if your rice is cooked is simply to taste it. Different brands cook at different rates. Your meat and rice should cook roughly at the same time. You'll also notice that it will have doubled in size. This is completely cooked rice.
20. Serve and enjoy!!