Emirati Machboos with Desert Truffles recipe
This version of the rice dish uses the seasonal ingredient instead of meat
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 1h : 30m |
| SERVES | 3 to 4 |
500 gms Desert Truffle, cleaned and cubed
2 cups Basmati rice
200 gms or 2 medium-sized red onions, chopped
2 whole green chilies (optional)
2 tbsp local ghee or clarified butter (you can use any ghee of your choice)
½ tsp turmeric powder
1 tsp black pepper
2 dry black lemons
2 whole cloves
1 ½ litres water (room temperature)
Salt to taste
1 tsp parsley, chopped for garnish
1. Take your desert truffle and peel it. Once peeled, wash them thoroughly under cold water until clear of all the sand/mud. Once cleaned, chop the truffles into 2-centimeter thick cubes.
2. Pour water into a thick-bottomed pan, along with the chopped truffles and half a teaspoon of salt. Let it simmer for 20 minutes on a medium-low flame.
3. In another pot, add ghee or clarified butter and wait for about two minutes before adding chopped onions, cloves, turmeric powder, dry black lemons, black pepper powder, and salt to taste. Stir for 10 to 15 minutes or until translucent.
4. Strain the truffles (do not discard the water), and add it to the onion and spice mix. Mix well for two minutes so that the flavours are evenly spread.
5. Wash the basmati rice thoroughly until the water runs clear. Strain, and add it to the onion and spiced desert truffles. Mix well for another five minutes.
6. Add the truffle-soaked water to the pot. It should be approximately 2 centimeters above the line of rice.
7. Seal your pot with aluminium foil and close the lid. Let it cook on a low flame for 30 to 45 minutes.
8. Once cooked, plate and garnish with a teaspoon of freshly chopped parsley leaves.
9. Bel Afiya! (Serve and enjoy)