Fried chicken biryani recipe

"Biryani " is a mixed rice dish with spices, rice, meat or vegetables. Though biryani is originated in Persia, it is more popular in malabar areas in Kerala.Here am sharing a special chicken fried Dum biryani. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy / masala and finally the dum process which makes the biryani heavenly taste.

INGREDIENTS

Marinade
1000 grams Chicken
1 tablespoon turmeric
2 tablespoon Chicken masala
1/2 tablespoon red chilli powder
1 tablespoon garam masala
1 tablespoon Paprika Powder or Kashmiri Red Chilli
1/2 tablespoon pepper powder
3 tablespoon Yoghurt / Lime Juice
Salt to taste
8 tablespoon Oil

Gravy
2 bulbs(approx 80 grams) garlic
100 grams Ginger
4 (approx 580 rams) ripe tomatoes
3 (approx 400 grams) red onion
3 tablepoon Oil
Salt to taste

Garnish
2 (approx 250 grams)  onion
1 bunch coriander leaves
25 numbers Cashew nuts
3 tablespoon ghee
2 tablespoon Oil
salt to taste

Rice
5 cups Water
3 cups(approx 600 grams1)  Tilda Basmati Rice
1 inch Dried Ginger
5 numbers Pepper Corns
5 numbers green cardamoms
1 Star Anise
3 inch cinnamon stick
2 numbers Cloves
1 Bay Leaf
1/2 tablespoon ghee
salt to taste
15×15 inch Cheese Cloth
5 inch Cotton String

Dough
1 cup plain flour
Water as required

Instructions

1. Chicken – I choose drumsticks and thighs, (thigh has the best meat of chicken). Skin removed, and shave off most fat.
2. Mix all ingredients (except oil) under ‘marinade’ and rub into the chicken, marinate overnight for best results, if not atleast for 4 hours in a fridge, covered.
3. Chop ginger / garlic / tomatoes / onion finely and store separately.
4. Clean and cut the coriander leaves.
5. Wash rice once and soak in cold water for 30 minutes. Drain, keep aside till required.
6. Step 1 – Frying Chicken
7. In a non-stick pan, heat half the oil under ‘marinade‘ section, fry half at a time, the chicken pieces, about 6 minutes on each side. Maximum for about 15 minutes, as we want only about 70% done chicken.
8. Using a slotted spoon, spoon the fried pieces onto a plate spread with kitchen towel, to absorb excess oil.
9. Step 2 – Preparing the Garnish
10. While the chicken is getting fried, heat oil under the ‘Garnish‘ section, sauté the cashew nuts for about 2 minutes on low flame, till lightly golden brown on all sides equally.
11. In the same oil, fry the onions till they are crispy. Add salt while doing this, this helps the onion sweat fast and get crispy.
12. Keep aside till needed.
13. Step 3 – Preparing the Gravy
14. Heat the oil under the ‘Gravy Section‘, sauté the onions along with salt, on medium flame till soft and caramelised (about 15 minutes), while stirring occasionally.
15. Add ginger and garlic and sauté for 5 minutes.
16. Add the tomatoes and sauté till soft and melted, about 15 minutes on medium flame.
17. Step 4 – Rice
18. In the cheese cloth, gather all spices under the ‘Rice‘ section and tie it up, this is known as `Potli` in Northern India.
19. Bring to boil the water along with salt, ghee and polti, lower the flame. Remove the potli.
20. Tip over the rice, bring it to boil, lower flame and simmer for 10 minutes till about 50% done.
21. Leave it open, or better still spread on a large serving tray and allow the steam to escape and the rice to cool down, this prevents the rice from further cooking.
22. Step – 5 Layering and Baking
23. Make a dough of the flour and water under the ‘dough‘ section, roll into a long strip and apply on the edges of the deep bottomed pan.
24. Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned in the ‘Garnish‘ section).
25. Spread a layer of gravy and some chicken pieces. Top it with a layer of rice and spread little ghee, cashew nuts and coriander leaves.
26. Repeat the above step till you have a last layer of rice, decorate with the remaining, coriander leaves, cashew nuts, fried onions and ghee, evenly across the top.
27. Secure the lid on the dough. In a pre-heated oven, cook for 30 mins on medium.
28. Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).
29. You could also hard-boil eggs, quarter them and decorate on the rice.

Barbecue chicken with Persian rice salad recipe

0:15 Prep | 0:10 Cook | 4 Servings | Capable cooks

Coles

Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.

Ingredients

1 1/2 cups (300g) basmati rice
1 teaspoon ground turmeric
8 small Coles RSPCA Approved Chicken Thigh Fillets
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/3 cup (55g) currants
8 dried apricots, thinly sliced
1/4 cup (35g) pistachio kernels, chopped
2 tablespoons toasted pine nuts
1/2 cup (140g) Greek-style yoghurt
1/4 cup fresh mint leaves, chopped
1/2 small garlic clove, crushed

Method

Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.

Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.

Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.

Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.

Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

Chicken Eggplant Maklouba Recipe

Chicken Eggplant Maklouba

Yield: 10 servings

Ingredients

1.00 kg Chicken, whole
1.00 kg Basmati rice
40.00 g Knorr Chicken Bouillon Powder
500.00 g Eggplant
200.00 g Onions, chopped
20.00 g Cinnamon powder
10.00 g Coriander powder
15.00 g Turmeric powder
100.00 g Almonds, roasted
100.00 g Roasted Pine nuts
40.00 ml Knorr Chicken Liquid Concentrate Bouillon

Preparation

1. Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes.

2. Deep fry eggplant slices until they become golden in colour. Set aside.

3. Heat the ghee in a pot and sauté chopped onions then add minced meat for 5 minutes or until it becomes brown in colour and well cooked.

4. Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.

5. Dissolve Knorr Chicken Bouillon Powder in 2 litre of hot water with all spices and add the stock to the rice and bring to boil. Cover and let it simmer on low heat for 30 minutes or until rice is cooked.

6. Before serving mix trough Knorr Concentrated Chicken Bouillon.

Source: Unilever Food Solutions

Rice with sea food and vegetables recipe

a

Rice with sea food and vegetables

Enjoy the unique taste combination of seafood and vegetables!

Preparation Time: 15 minutes approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

200 g fish fillet
12 pcs. shrimps
10 pcs. mussels & calamari
50 g al alali Garden Peas, drained
50 g al alali Cut Green Beans,drained
1/2 cup Extra olive oil
50 g carrot cubed
45 g al alali Sweet Corn
1/2 pcs. red capsicum small cubes
1/2 pcs. Yellow capsicum small cubes
1/4 cup black olives pitted
1/4 onion finely chopped
2 cloves of garlic finely chopped
1/2 cup al alali Tomato Paste
5 small tomatoes
3 cups of fish broth
Salt to taste
2 tsp. curcumin
1 tsp. al alali Ground White Pepper
3 g Saffron dissolved in warm water
Corn oil

Directions

1. Wash and drain rice. Set aside
2. Peel and clean shrimps and clean mussels well
3. Cut fish fillet into fingers and calamari into rings
4. In a pan, fry onion, garlic, red and yellow capsicum on low fire
5. Add calamari, fish, muscles and shrimps. Mix slowly
6. Add al alali Tomato Paste, salt, al alali White Pepper and curcumin
7. Add fish broth and saffron . Cook until broth is boiling
8. Add rice and mix slowly. Simmer on low fire for 20 minutes
9. Add al alali Garden Peas and al alali Cut Green Beans. Mix
10. Simmer for 5 minutes
11. Serve hot and enjoy

Source: alalali

Shrimp machboos recipe

Shrimp machboos

Try the traditional Arabian shrimp machboos that truly lives up to its reputation.

Preparation Time: 20 minutes approximately
Cooking Time: 2 hours approximately
Serves: 8 persons

All you need

Shrimps Cooking

1kg whole shrimps
30g dried coriander
1 clove garlic
al alali Ground Cinnamon
2 cloves
al alali Ground Black Pepper
2 cardamom
1/4 tsp. turmeric
1/4 tsp. baharat spice
2 dried black limes

Stuffing

1/3 cup al alali Cut Green Beans
2 cups al alali Onion Flakes
al alali Tomato Paste
1 green chili pepper
2 tbsps. vegetable oil
2 cloves garlic
1/2 tsp. salt
1 tsp. baharat spice
1 tsp. dried black lime powder

Rice

4 cups basmati rice
4 tbsps. vegetable oil
1 cinnamon stick
2 cloves
al alali Ground Black Pepper
5 saffron threads
1/4 cup rosewater
Salt to taste

Directions

1. Soak the saffron threads in rosewater until saffron releases its color
2. In a medium saucepan, add shrimps, add water until shrimps are covered
3. Boil shrimps and remove the foam that forms at the water surface
4. Add the remaining ingredients from the list of shrimp cooking. Sprinkle salt and boil for 3 minutes. Drain and keep broth aside
5. Boil the al alali Cut Green Beans for two minutes, drain and keep broth aside
6. In a saucepan, roast onions until tender and brown color
7. Mix the remaining ingredients from the stuffing list with the boiled green beans and the cooked shrimps. Mix well, cook for 10 minutes
8. Sprinkle the saffron flavoured rosewater on the mix. Cover the saucepan and let it simmer for 5 minutes. Set aside
9. In the pan, add rice and vegetable oil
10. Add the saved broths along with some water, boil for 3 minutes
11. Add cinnamon, al alali Ground Black Pepper and clove to the rice. Cover the pan and simmer for 15 minutes
12. Remove some rice from the middle, leaving rice at the bottom and sides of the saucepan
13. Add stuffing along with the shrimps in the centre of the pan
14. Sprinkle the remaining rosewater over the rice
15. Cover the pan and heat it on a low flame for 30 minutes
16. Serve rice with the shrimps on top and enjoy!

Source: alalali

Persian rice baked with chicken, kumara and broccolini recipe

Persian rice baked with chicken, kumara and broccolini

To Prep 0:15
To Cook 0:40
INGREDIENTS 19
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tbs olive oil
6 (about 600g) chicken thigh fillets, cut into 2cm pieces
1 brown onion, finely chopped
2 tsp finely grated fresh ginger
1 tsp cumin seeds
1 tsp sweet paprika
2 green cardamom pods, crushed
1 cinnamon stick
1 tsp saffron threads
1 1/2 cups (300g) SunRice low GI white rice
1 kumara, peeled, cut into 2cm pieces
2 1/4 cups (560ml) chicken stock
1 tbs pomegranate molasses
1 bunch broccolini, cut into 5cm pieces
1/2 cup (70g) toasted pistachios, coarsely chopped
1/2 cup small mint leaves
Greek-style yoghurt, to serve
Lemon wedges, to serve
Pomegranate molasses, to serve

Method

Step 1
Preheat oven to 180C. Heat the oil in a large casserole pan over high heat. Add half the chicken; cook, turning, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.

Step 2
Add the onion and ginger; cook, stirring, for 5 minutes or until onion softens. Add the cumin, paprika, cardamom, cinnamon and saffron; cook, stirring, for 1 minute or until fragrant. Return the chicken with the Sunrice low GI white rice and kumara and stir to combine. Pour over chicken stock and add pomegranate; stir to combine. Bring to the boil. Remove from heat.

Step 3
Bake, covered, in preheated oven for 30 minutes or until liquid is absorbed and rice is tender. Arrange broccolini over rice. Bake, covered, for 5 minutes or until broccolini is tender. Set aside for 5 minutes to rest.

Step 4
Use a fork to lightly fluff the rice. Sprinkle with pistachios and mint leaves. Serve immediately with yoghurt and lemon wedges, if desired.

Taste.com.au - June 2014
Recipe by Sarah Hobbs

Photography by Craig Wall

Persian chicken with lentil rice recipe

Persian chicken with lentil rice

To Prep 0:05
To Cook 0:25
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 4

Ingredients

4 (about 250g each) chicken marylands
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup (100g) puy lentils (or Australian blue lentils)
1 cup (200g) SunRice Basmati Rice, rinsed, drained
1 1/2 cups (375ml) Campbell's Real Stock Chicken
50g butter
1 brown onion, thickly sliced
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 red onion, thinly sliced
Lemon wedges, to serve

Method

Step 1
Preheat oven to 200°C. Combine the chicken, turmeric, cumin, paprika, cinnamon, lemon juice and oil in a large bowl and gently toss to combine. Season with salt and pepper. Place in a roasting pan. Roast in preheated oven for 25 minutes or until golden brown and cooked through.

Step 2
Meanwhile, cook the lentils in a saucepan of boiling water for 20 minutes or until tender. Drain well.

Step 3
Combine the rice and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat and set aside, covered, for 5 minutes. Add the lentils and use a fork to stir through.

Step 4
Melt the butter in a large frying pan over medium heat until foaming. Add the onion and cook, stirring, for 8 minutes or until golden.

Step 5
Spoon the rice mixture among serving plates and top with onion mixture. Combine the coriander, mint and red onion in a small bowl. Place the chicken on rice mixture and top with coriander salad. Serve immediately with lemon wedges, if desired.

Nutrition

Energy 2519kJ
Fat saturated 10.00g
Fat Total 24.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 53.00g
Dietary Fibre 6.00g
Protein 40.00g
Cholesterol 156.00mg
Sodium 578.52mg

All nutrition values are per serve.

Notebook: - June 2008 , Page 125
Recipe by Sarah Hobbs

Photography by Chris Chen

How to make lamb biryani recipe

Lamb Biryani

Preparation time: 30 minutes
Serves: 2
Level: Medium

Ingredients

2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
Nutmeg (ground)
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
curry leaves
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice

Directions

Rice
Boil the rice with garam masala and curry leaves.

Drain rice

Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.

To serve
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.

Lamb biryani
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.

Add the onion and stir the mixture until the onion wilts

Add the turmeric, masala powder, salt and pepper and stir the mixture well.

Add tomato and pineapple mixture and stir well again for a few seconds.

Add the cashew paste and stir the mixture for one minute on medium heat.

Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.

Sprinkle the mixture with some fried onion, cashews and raisins.

You might also like:

Lebanese biryani rice recipe

Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium

Ingredients

3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices

Directions

In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Source: Lebanese Recipes

Persian rice recipe

Photo: Persian rice recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Persian rice recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Persian rice.


Fresh pomegranate seeds and pomegranate molasses play a starring role in this Persian rice dish. Slivered almonds and pistachios give it wonderful texture too.

To Prep 0:15
To Cook 0:06
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 4  

Ingredients
 
2 tablespoons olive oil
1 large onion, peeled, halved and sliced thinly crossways
1/2 teaspoon salt
1/4 cup slivered almonds
1/4 cup shelled pistachios
1/4 cup sultanas
3 cardamom pods, bruised
Pinch saffron strands
3 cups SunRice medium grain rice, cooked, cold
1/3 cup pomegranate seeds
1/2 bunch coriander leaves, sliced
1/4 cup lemon juice
2 tablespoons pomegranate molasses (see note)
Salt and pepper
Persian feta to serve
Lemon wedges to serve   

Method   

Step 1 Heat the oil in a large fry pan over high heat. Sauté the onion and salt for 5-6 minutes or until golden brown. Reduce the heat to medium, add the almonds, pistachios, sultanas, cardamom and saffron to the pan and toss over the heat for 1-2 minutes or until the nuts are just beginning to colour. Remove from the heat. 

Step 2 Toss the onion mixture through the cooked rice. Add the pomegranate seeds and coriander. Dress the salad with the lemon juice and pomegranate molasses and season well to taste with salt and pepper. Serve with extra lemon wedges and Persian feta.   

Notes

For rice cooking times see pack directions

You can buy pomegranate molasses from most delis or specialty food stores.

Taste.com.au - April 2013
Recipe by Michelle Noerianto  

More from the Hummus Recipes Kitchen:

Adas Polow 
Salad-e Shirazi Recipe
Beetroot, chickpea and feta salad recipe  
Harissa fish with fattoush Recipe
Rice salad with chickpeas, avocado & roast capsicum recipe
Chicken tabouli salad Recipe 

Save and share Persian rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Adas Polow Recipe

Photo: Adas Polow Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Adas Polow recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Adas Polow.

4 Servings

Ingredients:
 
500 grams ground beef or lamb
500 grams long-grain or basmati rice
400 grams lentils
100 grams dates (pitted)
120 grams raisins
1/2 teaspoon saffron
2 large onions
cooking oil
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon black pepper

Directions:
 
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.

Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.

Peel and thinly slice onions. Fry in oil until slightly golden. Add ground beef or lamb, salt, turmeric and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.

Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.

Adopted from Iran Chamber Society
 
More from the Hummus Recipes Kitchen:

Salad-e Shirazi Recipe
Beetroot, chickpea and feta salad recipe
Harissa fish with fattoush Recipe
Rice salad with chickpeas, avocado & roast capsicum recipe
Chicken tabouli salad Recipe
Hummus salad dip recipe 

Save and share Adas Polow Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mudardara with Prunes and Orange Peels Recipe

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 45 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

2 cups green lentil or 350 g, washed and drained

2 tablespoons olive oil

1 medium onion or 125 g, sliced

1 cup prunes or 150 g, seeded and roughly chopped

1½ cups american rice or 300 g, soaked for 1 hour and drained

1 teaspoon ground cumin

2 teaspoons ground cinnamon

2 tablespoons dried orange peel

Preparation

Place the MAGGI® Chicken Bouillon , water and the green lentil in a medium rice pot and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentils reserving both Stock & Lentils separately.

Heat Olive Oil in a medium pot, fry Onion for 2 minutes, then add the Prunes and sauté for another 2 min or until onion becomes golden in color.

Add soaked Rice, Coriander Powder, and Cinnamon powder and Orange Peels and stir for few seconds. Add 3 cups or 750 ml from the reserved lentil stock and the boiled lentil.

Bring to boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated.

Serve hot or cold as a salad.

Nutritional Information Per Portion of 300g

Energy : 479.00 Kcal
Protein : 19.00 g
Carbohydrate : 85.00 g
Fats : 7.00 g

Adopted from Nestle Family

Save and share Mudardara with Prunes and Orange Peels Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Photo: Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By Kate Gibbs

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice 

Bokhari Rice Recipe

Photo: Bokhari Rice Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Bokhari Rice recipe. Enjoy the Middle Eastern cuisine and learn how to make Bokhari Rice. 

Serves : 6  Persons
Duration : 70 Min

Ingredients:

2     Cups     Basmati Rice
1/4     Cup     Vegetable Oil
500     Gram     Meat Pieces
1     Large     Chopped Onion
2     Cloves     Minced Garlic
1     Teaspoon     Chopped Ginger
2     Cups     Grated Carrot
1     Tablespoon     Mixed Spices
2     Teaspoons     Cumin
1/2     Teaspoon     Turmeric
1/2     Teaspoon     Ground Cardamom
1/2 1     Teaspoons     Salt
1/4     Teaspoon     Black Pepper
4     Cups     Chicken Broth or Water

Preparation:

1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds. 
 
More Recipes from the Hummus Blog:

Chicken tabouli salad
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)  
Lebanese lentils and rice    
Spicy chicken kebabs      
Date Bake    
 
Save and share Bokhari Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kabseh Chicken (Kabseh bi Djej) Recipe

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kabseh Chicken (Kabseh bi Djej) recipe. Enjoy the Middle Eastern cuisine and learn how to make Kabseh Chicken (Kabseh bi Djej). 

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all. 

More Recipes from the Hummus Blog: 

Shakshuka Eggs
Sesame Halva
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves      

Save and share Kabseh Chicken (Kabseh bi Djej) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and Vegetables Rice Recipe - How to make Chicken and Vegetables Rice

Photo: Chicken and Vegetables Rice Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Chicken and Vegetables Rice.

Cuisine: Turkish
Category: Poultry
Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 40 minutes

Ingredients

¼ cup wild rice or 50 g

1 tablespoon vegetable oil

1 small onion or 100 g, chopped

350 g boneless and skinned chicken breasts, cut into cubes

2 cloves garlic, crushed

1 stick celery or 30 g, sliced

1 medium carrot or 100 g, cut into cubes

1 medium zucchini or 100 g, sliced

2 tomatoes or 300 g, peeled and cut into small cubes

2 cubes MAGGI® Chicken Less Salt Bouillon

¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

¼ teaspoon white ground pepper

¼ teaspoon ground turmeric

¼ teaspoon ground coriander

3 cups boiling water or 750 ml

1½ cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

Cooking tips : Peel the celery to remove the hard skin before cutting.

Nutritional Information

Energy :     400.00 Kcal
Protein :     24.00 g
Carbohydrate :     65.00 g
Fats :     4.80 g

More Recipes from the Hummus Blog:

Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani
Stuffed tomatoes with lamb mince, dill & rice

Save and share Chicken and Vegetables Rice Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shrimp Biryani recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shrimp Biryani.

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper
 
Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g  

More Middle Eastern Recipes:   
 
Shrimp Fritters with Spicy Moroccan Dipping Sauce
Shrimps with Eggplant and Potato Soufflé 
Arabian Biryani 
How to Make Kuwaiti Chicken Biryani 
Vegetable Biryani 
Stuffed tomatoes with lamb mince, dill & rice

Save and Share Shrimp Biryani Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Persian lamb with rhubarb and chelow recipe

Photo: Persian lamb with rhubarb and chelow recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Persian lamb with rhubarb and chelow recipe. Enjoy the Middle Eastern Cuisine and learn how to make Persian lamb with rhubarb and chelow.

Ingredients
Serves 6

50 ml olive oil
30 gm butter
1.5 kg boneless lamb shoulder, cut into 3cm cubes
3 onions, thinly sliced
2 garlic cloves, finely chopped
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp saffron threads
1 litre (4 cups) chicken stock
200 gm rhubarb, trimmed and thickly sliced diagonally
Juice of 1 lemon, or to taste
To serve: coarsely chopped mint and coriander

Chelow

300 gm (1½ cups) basmati rice, soaked in cold water for 2 hours
2 tbsp thick plain yoghurt
140 ml olive oil
¼ tsp saffron threads, soaked in 2 tbsp hot water

Preparation

Prep time 45 mins, cook 3 hrs 25 mins (plus soaking, standing)

Heat olive oil and butter in a casserole until foaming, add lamb in batches and stir occasionally until browned (4-5 minutes), transfer to a plate and set aside. Add onion and garlic to pan, stir occasionally until beginning to caramelise (10-12 minutes), then add spices and stir until fragrant. Return lamb to pan, add stock and 500ml water, season to taste and bring to the simmer over medium-high heat. Reduce heat to medium and simmer gently until meat is very tender (2-3 hours). Add rhubarb, simmer until just tender (4-5 minutes), remove from heat, add lemon juice, adjust seasoning to taste. Keep warm.

Meanwhile, for chelow, drain rice and rinse under cold running water until water runs clear (3-4 minutes). Bring 1 litre salted water to the boil in a large saucepan, add rice and cook, stirring once or twice, for 10 minutes. Drain in a colander, rinse under lukewarm water, then drain again. Combine yoghurt, 60ml oil, ½ tbsp saffron mixture and 60ml water in a bowl, stir in ½ cup rice and spread in the base of a large saucepan with a lid. Gently mound the remaining rice on top, forming a pyramid. Cover with lid and cook over medium heat for 10 minutes. Combine remaining oil, saffron mixture and 250ml cold water in a jug, pour over rice, and cover with a tea towel then the lid. Reduce heat to low and cook for 50 minutes (do not stir or remove lid). Stand for 10 minutes, then serve with lamb, scattered with mint and coriander.

From food.ninemsn.com
By Emma Knowles

More from the Hummus Recipes Kitchen:    
 
Lamb biriyani 
Middle Eastern-style lamb shanks with saffron rice 
Yoghurt lamb with freekah pilaf 
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops  
Moroccan Lamb Shanks Recipe 
Vegetables with Lamb Stew 

Save and share Persian lamb with rhubarb and chelow recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Stuffed tomatoes with lamb mince, dill & rice recipe

Photo: Stuffed tomatoes with lamb mince, dill & rice recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed tomatoes with lamb mince, dill & rice recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed tomatoes with lamb mince, dill & rice.

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Easy
Serves 4
Prep 20 mins
Cook 45 mins

Ingredients

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Method

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Try

Moussaka-stuffed tomatoes

Place 1 large aubergine on a baking tray, then roast for 30 mins at 200C/180C fan/ gas 6, until tender. Once cool enough to handle, peel and dice the flesh. Follow recipe as above, folding the chopped aubergine into the lamb mix. Spoon a little ready-made béchamel sauce over each tomato before putting the lids on, then bake.

Variations

These improve in flavour if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve at room temperature. You can vary the filling by adding feta or broad beans, or even omit the meat entirely and replace chicken for vegetable stock for a great veggie meal.

Nutrition Per Serving

300 kcalories, protein 14g, carbohydrate 21g, fat 19 g, saturated fat 5g, fibre 2g, sugar 8g, salt 0.3 g

Recipe from Good Food magazine, September 2009.  

Save and share Stuffed tomatoes with lamb mince, dill & rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fish with Chickpeas and White Rice Recipe - How to Make Fish with Chickpeas and White Rice

Photo\; Chickpeas and White Rice Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fish with Chickpeas and White Rice Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fish with Chickpeas and White Rice.

Cuisine: Kuwaiti
Preparation time :     40 minutes
Cooking time :     30 minutes
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Ingredients

1½ kg fish fillets, cutlets
2 tablespoons lemon juice

For the rice:
2½ cups rice or 500 g
4½ cups water or 1125 ml
3 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice

For the chickpeas mixture:
3 tablespoons ghee
1 large onion or 200 g, diced
2 cloves garlic, crushed
1 medium green capsicum pepper or 150 g, diced
½ cup split chickpeas or 75 g, boiled and drained
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground cardamom
2 tablespoons raisins
4 tablespoons coriander leaves, chopped
Pinch of salt, to taste
1 tablespoon rose water
2 cups vegetable oil, for frying the fish

Preparation

Add fish cutlets to a large bowl. Combine with lemon juice (season with salt and pepper) and marinate in fridge for 1 hour.

To prepare the rice: Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.

Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.

Meanwhile, melt ghee in a medium sauce pan add and cook onion until tender then add garlic and capsicum, sauté for seconds. Add the cooked chickpeas, spices, raisins, coriander, salt and rose water.

Remove fish from fridge and fry in hot oil using a large pan until golden brown and cooked then set aside.

Place the rice in a serving dish, topped with fried fish cutlets and the chickpeas mixture.

Serving tips : Garnish the top with toasted pine seeds and fresh coriander.

Nutritional Information:

Fats :     17.00 g
Protein :     42.00 g
Carbohydrate :     61.00 g
Energy :     578.00 Kcal

By Nestle Family

More recipes from the hummus blog:

Smoked salmon on toasted Turkish bread
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
Hummus

Save and share Fish with Chickpeas and White Rice recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.