MenuCulture Menu, Recent Posts
Haneeth
Haneeth
Haneeth is a delicious traditional Yemeni dish that is made by slow-cooking marinated meat, usually lamb or chicken, with a blend of aromatic spices. It is typically cooked in an underground clay oven called a “tandoor” or a stovetop pressure cooker. The result is tender, flavorful meat that is often served with fragrant rice and a side of tangy tomato sauce.
Ingredients
- 3 pounds lamb or chicken, cut into large pieces
- 2 cups plain yogurt
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt adjust to taste
- 2 tablespoons vegetable oil
- 2 cups basmati rice
- 4 cups water
- Fresh cilantro or parsley for garnish (optional)
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Instructions
- In a large bowl, combine the yogurt, minced garlic, cumin, coriander, turmeric, black pepper, cinnamon, and salt. Mix well to make a marinade.
- Add the lamb or chicken pieces to the marinade and coat them evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to meld.
- Preheat your oven to 325°F (163°C).
- Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium heat. Once hot, add the marinated meat and sear it for a few minutes on all sides until browned.
- Place the pot with the meat into the preheated oven and cook for approximately 3 to 4 hours, or until the meat is tender and falls off the bone easily. You can check the doneness by piercing the meat with a fork.
- While the meat is cooking, rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a separate pot, add the rinsed rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
- Once the meat is done, remove it from the oven and let it rest for a few minutes.
- Serve the Haneeth by arranging the cooked rice on a serving platter and placing the tender meat on top. You can garnish with fresh cilantro or parsley if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 640kcal (32%)Protein: 38g (76%)Fat: 53g (82%)Saturated Fat: 23g (144%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 166mg (55%)Sodium: 134mg (6%)Potassium: 503mg (14%)Calcium: 36mg (4%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.