Attributed to the term \"bottom of the pot\", this is a traditional and ancient cooking method that existed in different areas around the world. Based on cooking all the ingredients in one pot at the same time, traditional pot roast implies placing items under rice, such as vegetables, shrimp, chicken and others.
- One and half kg AbuKass rice
- 1 Kilo shrimps
- 2tablespoons tomato sauce
- 2 onions, minced
- 2cups yogurt
- 10 cloves garlic
- Salt, black pepper and white pepper as desired
- Soaked saffron with rose water
- 3 dried lemon
- 3 grains Cardamom
Wash and soak rice in warm water for 30 minutes.
Meanwhile, add onions to the pan and cook until they begin to gold, add garlic, ginger and coriander. In separate pan roast shrimps, place cooked shrimps in cooking pot, add rice gently then water. Cook until well done.
Bring rice and shrimps to serving platter, garnish with saffron, ginger and onions mixture.