Photograph of the finished Roz meammar

Middle East · Cơm nướng nước dùng gà kem nồi đất

Roz meammar

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.4 lb
  • Photograph of Chicken broth Chicken broth 6 ¾ cups
  • Photograph of Fresh cream Fresh cream 1 ⅔ cups
  • Photograph of Pork liver Pork liver 1.1 lb
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.8 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Soak the rice for 1 hour, then sauté it with butter for 4 minutes until the grains are coated in a layer of oil.
  2. 2 Simmer chicken broth with cinnamon and star anise, then strain to remove excess seasoning.
  3. 3 Sauté diced liver with onions, then mix it into the rice.
  4. 4 This version contains chicken broth and stir-fried liver, not just milk and rice, so it's quite salty.
  5. 5 Pour the rice into an earthenware pot, then pour in hot, creamy broth until the rice is covered by two finger widths.
  6. 6 Bake at 180 degrees for 55 minutes without a cover until the rice is golden brown.

With an appliance

  • Oven 2 hr

    Bake in an open-lid clay pot at 180 degrees for 55 minutes, lowering the temperature to 160 degrees if the top sears too quickly.

Start cooking