Steamed meat with Moroccan-style rice.

One of the dishes circulating in the art of Moroccan cooking , which occupies a great place in the popular Moroccan cuisine , especially on holidays , such as Saturday and Sunday , is the recipe for Steamed meat with Moroccan-style rice , because it has a great demand among young and old , for its many benefits , as we will see in this article.

As you know: Rice has several advantages and benefits that can be listed as follows:

Skin or skin specialists talk about rice grains as they help break down and cover many problems of the skin layers , especially when used topically in the structure of the Earth , add to the reassurance against Alzheimer's disease.

Rice also contains earthy coloring in large quantities and the accompanying vitamin E nutrients B thiamine , riboflavin , niacin , folic acid , all these bright nutrients are useful in making the elements of the sensory system , heart , liver , feathers , stomach and skin perfect.

Rice is also a powerful source of energy for the body , as it contains complex sugars , providing the body with healthy fiber a large portion of a cup of cooked white rice provides 0.3 grams of useful fiber , while a large portion of a cup of cooked rice of earthy color gives the body 0.9 grams of fiber , and these fibers are essential for the proper work of the frame associated with the stomach.

And in this video , which you will find a link to at the bottom of the topic , I will propose to you today , the method of preparing steamed meat with Moroccan-style , an appetizing and nutritious recipe , with exact and easy ingredients for beginners in the field of cooking follow us.

* Ingredients for the recipe:

• 500 g of lamb meat.
• A large-sized onion.
• A bit of Camon.
• A pinch of salt.
• A medium Sling of rice.
• A little vegetable oil.
• Fragrant meat seasoning.

* How to prepare steamed meat:

At first , we prepare a medium-sized pressure cooker , with its own pot for steaming or steaming.

Then we put a sufficient amount of water at the bottom of the saucepan , and at the top of the saucepan we put the sliced chopped onion in it and add the predetermined amount of meat on top of it.

Immediately after that , add salt and cumin over the meat , close the saucepan well , and put it in a low heat until the meat is well leveled.

The steamed meat remains on the fire for 45 minutes until we hear the beep , which is above the cooker , and then turn it off.

* How To Prepare Rice:

In another saucepan we are preparing rice , initially we will need a medium-sized Sling of rice.

We wash it well before putting it in the pressure cooker , then add to it two and a half times the volume of the Zalafa of pre-boiled water.

After that , add a little salt , spices for meat breezy and a little vegetable oil , and leave it on low heat , until the rice is cooked for exactly 15 minutes.

* The final form of the recipe:

After finishing the preparation of steamed meat or lymph , as it is said in the Moroccan dialect , rice and chopped onions are served on the lunch table , in addition to healthy mineral drinks , served in the desired form , as in the picture above.

For more dishes of different types and unique combinations , you can follow me on my YouTube channel or on your Facebook or Twitter sites , to discover the advantages of authentic Moroccan cooking as if you were in your own country.

And please , not a thing , if you like the video , do not forget to share it with your loved ones and family and in your communication sites to spread the benefit , and you can also visit my channel for more videos in cooking and sweets , my channel link : Zanouba_Tizi_channel.