Biryani Rice

Biryani Rice is one of the classic and popular rice dishes, perfect for lunches, buffets, and suppers alike. The receipe is for 5 persons, and require about 1h30 between preparation and cooking.

Ingredients :

¤ 1/2 kg (16 oz) shoulder meat, cubed
¤ 2 cups long grain rice (Basmati),washed
¤ 3/4 cup chopped onion
¤ 2 tablespoon shortening or butter
¤ 1/4 teaspoon saffron threads, soaked in 1/4 cup of water
¤ 1 teaspoon ground dried coriander
¤ 1 teaspoon ground cinnamon
¤ 1 teaspoon ground ginger
¤ 1 teaspoon cumin seeds
¤ 4 cups chicken stock
¤ salt (as desired)
¤ 2 bay leaves
¤ 1/4 teaspoon ground clove
¤ 1/2 teaspoon ground nutmeg
¤ 1/2 cup finely chopped fresh coriander
¤ 2 tablespoon butter
¤ 1/2 cup fried onion rings, for garnish
¤ 60 g (2 oz) roasted cashew nuts
¤ 1/2 cup seeded raisins

Steps :

1 - Heat shortening in a pot over low heat. Stir in onions until golden.
2 - Stir in meat. Add coriander (dried and fresh), bay leaves, and spices (except saffron). Stir until meat becomes golden.
3 - 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).
4 - 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.

Mansaf, Official meal in Jordan

Last year jordanian friend invited me for a Mansaf, it was really a great meal !! Thanks to Iram for sharing this receipe with us, I'm sure that you'll love it.

Ingredients :

salt
pepper
1 kilo lamb, cubed
1/4 cup semne
1 teaspoon mixed Arabic spices
2 onions, chopped

Sauce Ingredients :

3 tablespoons cornstarch.
1/3 cup water.
3 cups yoghurt.
very thin Arabic bread(sajj).
1/4 cup parsley, chopped.
5 cups cooked plain rice.

Garnish:

browned pine nuts.


Steps :

Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
Remove the foam and drain off all but 1/2 cup of broth.
Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
Pour it slowly into the pot of meat.
Add the parsley and keep it over very low heat for a few minutes to blend the spices.
Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
Toast the bread by putting it into a hot oven for 2 minutes.
Arrange the bread on a large platter and cover with the rice.
Put the lamb pieces over the rice and pour the yoghurt sauce over all.
Garnish with lots of pine nuts.

Remark: The original yoghurt for the Mansaf recipe is called (Jameed) but if you could not find it you can use the yoghurt recipe mentioned above instead.