Rice with Chickpeas & Lamb shank - BeeaaB - SaharDiet

Before doing anything, we need to soak 100 grams of chickpeas the night before and change the water several times to get the enzymes that cause bloating. Also, soak the rice two hours before starting with water and some salt. Put 1 tablespoon (6 grams) of olive oil in a suitable saucepan over a gentle heat, warm, we chop the onion that you do not make and add the garlic powder. Then add 1 teaspoon (2 g) of turmeric and 2 teaspoons (2 g) of black pepper. After that, add 700 grams of cleared muscle meat and saute. Now it's time to add the drain chickpeas we've been soaked the night before. Add 100 grams of raw chickpeas at this stage and saute for two minutes. Add 1 liter of water and then increase the heat to boil. Then gently gently and allow the meat and chickpeas to cook together. In the final 30 minutes, add salt and saffron. When the meat water remains approximately 1/3, we add 2 cups (320 grams) of rice we have already soaked and then measure the salt. Little by gradually the meat water and rice came to a half -cooker, we should no longer have excess water. Place the pot lid and allow the rice steam to rise. After the rice steam rises, we gently the flame and allow to cook. After the rice is fully baked, we serve the pea in the suitable container.