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Arabian >> Zirbeyan Rice
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Arabian >> Zirbeyan Rice


Lamb Or Chicken. . . 1 Kg. Rice. . . .3 Cups Onions. . . .2 Yoghurt. . . . 1 Cup Nutmeg, Galangal, Cardamom, Cinnamon, Black Papper, Citric Acid. . . 1 Teaspoon Of Each Ground Spices Saffron (soaked In Water). . . ½ Tablespoon Kady Water. . . . .1 Tablespoon Corn Oil. . . .9 Tablespoonsgalangal. . .1 Small Piece Cardamom. . . .6 Black Peppercorns. . . . 8 Cinnamon. . . . 2 Sticks (tie The Above Spices In A Muslin Bag) Salt. . . . 3 Tsp
Cut The Onions Into Small Pieces , Brown In Oil And Pound.
Cut The Meat Into Cubes ,half Boil,adding The Spice Bundle.
Remove The Meat From The Broth And Add The Onions.cook For Two Minutes.
Place The Yoghurt In A Deep Bowl.
Add The Ground The Ground Spices, Salt And The Saffron Water Mix Well.
Add This Mixture To The Meat And Onions And Place On A Low Heat.
Wash The Rice Thoroughly Partially Cook With The Meat Stock,adding More Salt If Necessary, Then Add To The Yoghurt And Spice Mixture.
Sprinkle The Top With A Little Essence Then Place The Pan In A Medium Over For Half An Hour Until Cooked.
Serve Hot.

You can serve with your family and friends.
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