Omani Mqallai is a perfect blend of tradition and taste. Tender, spiced beef paired with fragrant saffron rice reflects Oman’s rich history as a cultural crossroads. A simple yet soulful dish that tells a flavorful story! #FoodFusion #HappyCookingToYou #ArayWahh
Ingredients:
-Cooking oil 3 tbs
-Boneless beef small cubes ½ kg preferably undercut
-Shimla mirch (Capsicum) chopped 1 medium
-Red bell pepper chopped 1 medium
-Pyaz (Onion) chopped 1 medium
-Lehsan (Garlic) crushed 2 tsp
-Kali mirch (Black pepper) crushed ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ¼ tsp
-Darchini powder (Cinnamon powder) ¼ tsp
-Elaichi powder (Cardamom powder) ¼ tsp
-Paprika powder ½ tbs
-All-spice powder ¼ tsp
-Lemon juice 1 tbs
-Water ¾ Cup or as required
-Ghee (Clarified butter) 2 & ½ tbs
-Chawal (Rice) basmati 2 Cups (soaked 1 hour)
-Kishmish (Raisins) 2 tbs
-Darchini (Cinnamon sticks) 2
-Dried lemon 1
-Zafran (Saffron strands) 1 pinch
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 3-4
-Sabut kali mirch (Black peppercorns) ½ tsp
-Tez patta (Bay leaves) 2
-Haldi powder (Turmeric powder) ¼ tsp
-Himalayan pink salt 1 tsp or to taste
-Water 3 Cups
-Chicken stock cube 1
-Lemon juice 1 & ½ tbs
Directions:
-In a wok,add cooking oil,beef,capsicum,red bell pepper,onion,garlic,black pepper crushed,pink salt, turmeric powder,cinnamon powder,cardamom powder,paprika powder,all-spice powder,lemon juice,mix well & cook on medium flame for 4-5 minutes.
-Add water & mix well,cover & cook on low flame until meat is tender (30-40 minutes) then cook on high flame until oil separates & set aside.
-In a wok,add clarified butter & let it melt.
-Add rice,raisins,cinnamon sticks,dried lemon,saffron strands,cloves,green cardamoms,black peppercorns,bay leaves,turmeric powder,pink salt & mix well on medium flame for 2-3 minutes.
-Add water,chicken stock cube,lemon juice,mix well & cook on medium flame for 4-5 minutes,cover & cook on low flame for 14-15 minutes & serve!
