Firik rice recipe

Soak chickpeas in plenty of water for 8-10 hours beforehand.

When you are going to cook the meal, take the meat together with the chickpeas in the pressure cooker and start boiling without closing the lid.

Close the lid of the pressure cooker after collecting the foam that accumulates on the water with a colander.

When the steam comes out of the pot, turn down the stove and cook the meat for another half hour.

At the end of this period, take the pot from the stove and wait for it to cool, then open the lid.

Take the meat from the pan and separate it from the bones.

Drain the chickpeas and put them on a separate plate. Be careful not to have any bone fragments in it.

Fill the pot in which you will cook the pilaf with a total of 8 glasses of water and broth.

Add firik, bulgur and boiled chickpeas to the boiling rice water.

Add salt and red pepper, and cook on high and then low heat until the rice is absorbed. (You can add water if necessary by checking its consistency from time to time.)

Meanwhile, heat half the butter in a pan.

Add the black pepper and turn it a few times, then add the rice from the stove.

While the rice is resting for a short time, heat the remaining butter in a pan and sauté the boiled meats in this oil with salt and pepper.

Place the meat on the rice you take on a serving plate.

Serve with buttermilk and lettuce salad. Enjoy your meal…

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