1. Make balls the size of a hazelnut from the kafta. 2. Heat the clarified butter in a saucepan and add the meatballs; brown. 3. Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat. 4. Cook until rice is tender and add salt to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
