Preparation

• Soak rice in water 3 hour before cooking.
• Soak sliced orange peel for 4-5 hours in water before cooking the rice.
• Then put it in boiling water and boil for 5 minutes.
• Repeat this step 4 times, changing the water each time, until the bitterness of orange is gone.
• Drain water and add sugar. Boil for 5 minutes.
• Add sliced pistachios, almond and cardamoms. Leave aside.
• Put meat , onion and salt in a pressure cooker for 20 minutes.
• Fry meat in oil for 10 minutes in a separate pan.
• In frying pan, add the oil and sugar together and let sugar come to a boil in the oil.
• When sugar turns golden, add 2 glasses of stock from the meat prepared earlier and boil for 10 minutes.
• Add rice and remaining stock and cook for 25 minutes.
• Add meat to the rice.
• Cover pan with thick cloth for 10 minutes.
• Put about half of rice in a changing dish with the mutton in the middle.
• Then add remaining rice.
• Decorated rice with orange peel, pistachios, almonds and cardamoms.