So lebanese cooking doesn't really divulge into Gulf (Khaliji) cooking, but for the sake of being "Arab" I thought I'd share this recipe. This dish is similar to an Indian biriyani, and in saying that, Saudi/Khaliji cooking has alot of similarity to Indian cooking in the sense that they use alot of spices. Bukhar in Arabic "steam" and the name of this dish comes from the steam created to cook and make the rice fluffy. For those of you who have heard of "kabseh" then this is just as good.
The aroma of this dish is captivating, and will make your neighbours come over and introduce themselves if they haven't already.
Ingredients:4c basmati rice
1kg chicken (traditionally they use a whole chicken, but you may use pieces)
1/2 c oil
4 large onions cut into half rings
2 tsp salt
1 tsp pepper
4 carrots (I don't like carrots so I don't use them)
1 tbs ground cumin
1 c sultanas/currents
Almonds, Pine nuts, Cashews for presentation
MethodWash rice and leave in warm salty water for an hour. Remove skin of the chicken and wash it, cover the chicken lightly with flour and salt (this is one way to keep that 'chickeny' smell coming out in the cooking process that Arabs use, also cinnamon is used but the abovementioned method is also effective.) Cut into 6 or 8 pieces.
In a large stainless steel pot, heat the oil, and add the pieces of chicken and cook until golden. Remove chicken and set aside. Add more oil and fry the onions until they are golden, add 3 cups of water and leave to boil. Add chicken to the pot, add salt and pepper, cover the pot and let it boil for 30 mins.
Remove chicken from broth, and add carrots to broth. Strain rice and and add it with the cumin to the pot and stir. Leave it to boil and add the sultanas and chicken-DO NOT STIR. . Place a piece of foil over the pot and seal the sides and place the lid on top (this keeps the steam in) turn down to low and leave for an hour.
During this time you can fry the almonds, pine nuts and cashews in either oil or ghee.
Take out chicken, put rice on a platter, arrange chicken on top and then put the fried nuts on top aswel.
Enjoy!
The aroma of this dish is captivating, and will make your neighbours come over and introduce themselves if they haven't already.
Ingredients:4c basmati rice
1kg chicken (traditionally they use a whole chicken, but you may use pieces)
1/2 c oil
4 large onions cut into half rings
2 tsp salt
1 tsp pepper
4 carrots (I don't like carrots so I don't use them)
1 tbs ground cumin
1 c sultanas/currents
Almonds, Pine nuts, Cashews for presentation
MethodWash rice and leave in warm salty water for an hour. Remove skin of the chicken and wash it, cover the chicken lightly with flour and salt (this is one way to keep that 'chickeny' smell coming out in the cooking process that Arabs use, also cinnamon is used but the abovementioned method is also effective.) Cut into 6 or 8 pieces.
In a large stainless steel pot, heat the oil, and add the pieces of chicken and cook until golden. Remove chicken and set aside. Add more oil and fry the onions until they are golden, add 3 cups of water and leave to boil. Add chicken to the pot, add salt and pepper, cover the pot and let it boil for 30 mins.
Remove chicken from broth, and add carrots to broth. Strain rice and and add it with the cumin to the pot and stir. Leave it to boil and add the sultanas and chicken-DO NOT STIR. . Place a piece of foil over the pot and seal the sides and place the lid on top (this keeps the steam in) turn down to low and leave for an hour.
During this time you can fry the almonds, pine nuts and cashews in either oil or ghee.
Take out chicken, put rice on a platter, arrange chicken on top and then put the fried nuts on top aswel.
Enjoy!
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