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)
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
