Recipes

Chicken Kabsa

Couscous with Lamb

Aroz Boni Belkodrawat

Aroz Boni Belfeter

 

 

 

 

 

 

 

Rahma Oil Recipes

 

Chicken Kabsa

Ingredients

• 1 ½ kg boneless chicken pieces
• 1 sachet (10 g) chicken stock
• ½ tsp each: cumin powder, cinnamon, coriander, saffron, black pepper
• 4 tbsp Rahma Extra Virgin Oil

  For the Rice

• 4 medium onions, chopped
• 2 sachets chicken stock
• ½ kg tomatoes, chopped
• 4 cups of rice, washed and strained
• 2 cinnamon sticks
• 2 dried limes
• 6 cardamom pods
• 2 green chilli peppers
• 6 ½ cups water

  Serves 4-6

Preparation

In a bowl, mix the chicken with chicken stock and the spices. In a pot, heat the Extra Virgin Olive oil and fry the chicken pieces until golden brown. Then add the other 2 sachets of chicken stock, tomatoes and cook for 5 minutes. Return the chicken pieces to the pot. Add the rice, cinnamon sticks, dried limes, cardamom pods and green chilli peppers. Add water to cover the rice and leave to cook until the rice is well done. Turn the chicken kabsa pot over a serving dish.

 

Couscous with Lamb

Ingredients

• 1 ½ kg lamb with bones cut into medium sized pieces
• 1/3 cup Rahma Extra Virgin Olive oil
• 2 medium onions chopped
• 2 medium zucchini, cut in 2 inch chunks
• 4 carrots, scraped and cut
• 1 large potato, peeled and cut in quarters
• 1 tbsp tomato puree or paste
• 1 cup cooked chickpeas
• ¼ to ½ tsp ground red pepper
• ¼ tsp pepper, white preferred
• ¾ tsp salt
• 5 cups water
• 1 cup couscous grains
• 1 cup chilled water

  
  Serves 4-6
  

 

• Preparation

  Heat the olive oil in the bottom of a cooking pot large enoughto hold the lamb. Brown the lamb pieces on all sides, add onions and cook until tender. Season with spices and add tomato paste. Cook for 2 minutes. Pour water. Cover and simmer for one hour until the meat is tender. While stew simmers, put the couscous grains in a bowl and slowly add the cold water, little at a time, tossing the grains with a fork to help them absorb the liquid. Set the top section of the couscousiere onto the steaming pot. Carefully transfer the moistened couscous grains into the top section. Cover. Add carrots, potatoes and simmer for 10 minutes. Add zucchini and chickpeas. Simmer an additional 15 minutes, continuing to sprinkle broth over the couscous grains at least once. Simmer 5 minutes more.

Punjabi Al Muhaidib Rice Receipes

 

Aroz Boni Belkodrawat

• Preparation Time 5 minutes/
• Serving – 4 - 5
• Vegetable Pilaf Brown Rice: Cooking Time 50 min

Ingredients

• 2 cups Brown Basmati Rice
• 2 tablespoons Olive oil
• 2 stalks celery, sliced
• 2 stalks green onion, sliced
• 3 - 4 cloves garlic, crushed
• 1 cup frozen peas
• 2 medium carrot, cut into small cubes
• 1 medium red capsicum cut into small cubes
• 1 medium green capsicum cut into small cubes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• 1 cup chicken stock

Preparation

• Wash rice. Keep aside
• In a medium casserole boil 2 litres of water; add 2 tablespoons corn oil, 1 tablespoon salt. Add rice; boil for 15-20 minutes until rice is almost cooked.
• Strain.
• Stir-fry celery, onion and garlic in olive oil in a large covered skillet over medium heat until just tender.
• Add peas, carrots, peppers, cook for 2-3 minutes.
• Sprinkle vegetables with salt, black pepper, cinnamon. Mix well
• Add rice to the vegetable mixture, add stck.
• Reduce heat, cover tightly and simmer until rice completely cooked, about 20-25 minutes.
• Serve hot in platter

Brown Rice With Mushroom(Aroz Boni Belfeter)

• Preparation Time 5 minutes/Cooking Time 50 minutes
• Serving 4-5

  Ingredients

• 1 ½ cups brown basmati rice
• 5-6 pieces dried mushroom
• 1 tablespoon olive oil
• 3 stalks celery, sliced
• 3 stalks green onion, sliced
• 3-4 cloves garlic, crushed
• 3 ½ cups chicken stock
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups fresh mushroom, quartered
• ¼ cup parsley,chopped

  Preparation

• Wash Rice. Keep aside
• Put the dried mushroom in a cup, add ¾ cup hot water, and soak to soften for 15-20 minutes. Cut into small pieces. Keep the soaking water aside.
• Stir-fry celery, onion and garlic in oil in a large covered skillet over medium heat just until tender
• Stir in brown rice until all rice grains are covered with oil
• Add chicken stock, liquid from soaked mushroom, salt and pepper. Heat to boiling, stirring occasionally.
• Reduce heat, cover and simmer until rice is tender, 30-35 minutes.
• Cut soaked and fresh mushrooms into small pieces. Add to the rice. Cover and simmer 10-15 more minutes until completely cooked.
• Serve in a platter, sprinkle with parsley.