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arabian cook : Biryani Rice

A Saudi classic, perfect for
lunches, buffets, and suppers
½ kg (16 oz) shoulder meat, cubed
2 cups long grain rice
¾ cup chopped onion
2 tbls shortening or butter
¼ tspn saffron threads, soaked in ¼
cup of water
1 tspn ground dried coriander
1 tspn ground cinnamon
1 tspn ground ginger
1 tspn cumin seeds
4 cups chicken stock
salt (as desired)
2 bay leaves
¼ tspn ground clove
½ tspn ground nutmeg
½ cup finely chopped fresh coriander
2 tbls butter
½ cup fried onion rings, for garnish
60 g (2 oz) roasted cashew nuts
½ cup seeded raisins
Heat shortening in a pot over
low heat. Stir in onions until
Stir in meat. Add coriander
(dried and fresh), bay leaves,
and spices (except saffron). Stir
until meat becomes golden.
Remove bay leaves. Add salt,
saffron, chicken stock, and rice
to the same pot (stock level
should be 5 cm higher than rice
level). Add butter. Cover pot.
Cook over low heat until tender
(and water evaporates).
Mix mixture with a spoon. To
serve, line a large serving platter
with rice-meat mixture, sprinkle
fried onion rings, cashew nuts
and sultanas. Serve hot


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