Meat and Clam Rice | Flavor of Sea and Land

INGREDIENTS:

• 350 g long grain rice
• 1 pinch of powdered cloves
• 1.5 kg of clams
• 1 teaspoon of cinnamon
• 1 pinch of saffron
• 7 black peppercorns
• 2 walnuts
• 1 medium onion
• 3 cloves of garlic
• Ginger (3 cm)
• 500 g of beef
• Salt
• Oil
• 1 pinch of turmeric powder
• 4 dl of chicken broth
• ½ tablespoon of mint
• Parsley

PREPARATION:

Wash the clams and soak in cold water for 2 hours.

Cut 2 cloves of garlic into slices.

Heat the oil and open the clams. Remove the shells from ¾ of the clam portion. Strain the liquid.

Bring a pan with 1 liter of boiling water to the boil. Add the rice, cover and cook for 10 minutes over low heat.

In a mortar, crush a pinch of powdered cloves, cinnamon, turmeric, black peppercorns and chopped walnuts.

While stepping, add water, drop by drop, until you obtain a paste.

Chop the onion, garlic and ginger.

Cut the meat into small pieces.

In a pan with heated olive oil, brown the onion, garlic and ginger for 3 minutes over medium heat.

Add the meat, cover and cook for 30 minutes over low heat.

Add the spice paste and salt.

Add the rice and sprinkle with a pinch of turmeric powder and mix everything.

Add the shelled clams and the remaining shelled clams and mix.

Place in a dish greased with butter, drizzle with chicken broth.

Cover the dish with aluminum foil and bake in a medium oven (200º C) for around 30 minutes.