Arabian Rice Recipes

Steps:

• Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
• Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
• Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.

Steps:

• Saute vermicelli (thins noddles broken into 1" pieces) in oil on low heat, stirring constantly until brown.
• Add Rice,salt, mix, add hot chicken broth or hot water, stir once, bring to boil.
• Cover and simmer for 20 minutes or until rice is tender and broth is absorbed.
• Ready to serve. Excellent with any stew recipe or any main dish.

Steps:

• Place rice in a bowl with cold water and leave to soak for 20 minutes.
• Meanwhile, heat the oil and butter in a large heavy saucepan, add the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince.
• Add the broken vermicelli and fry for another 5-10 minutes till slightly brown.
• Drain and wash the rice till water runs clean.
• Add the rice into the pan and give it a good stir (but be careful as to not break the rice in the process).
• Add in all the spices and mix it in well.
• Add in the boiling-hot stock and give it all one good stir.
• Cover the pan and simmer over low heat for about 15-20 minutes (till all the water's been absorbed and rice cooked through).
• Take the pan off the heat, take the lid off and cover the pan with a clean towel and leave to rest for 10 minutes.
• Gently fluff up the rice with a fork and serve with pine seeds sprinkled on top.

Steps:

• Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
• Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
• Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
• Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.