Traditional Lebanese Rice Recipe

Total time: 35 mins
Prep: 5 mins
Cook: 30 mins
Yield: 4 Servings

BY SAAD FAYED

What You'll Need

1 1/2 Cups medium grain (not quick cooking) rice
1/2 Cup vermicelli pasta, broken to small pieces
1/4 Cup butter
2 1/4 Cups water
Salt and to taste

How to Make It

1. Add the butter and vermicelli to a large saute pan or pot that has a tight fitting lid. Brown the noodles, stirring often, and be careful not to burn them. Add the rice and water to the pot and bring to a boil. Cover, bring the heat down to low, and simmer for about 20 minutes or until the water is absorbed and the rice is tender.

2. Fluff with a fork and serve as a side dish to fish, chicken or beef.

Source: The Spruce

Bukhari Rice with Chicken Recipe

Bukhari Rice is a very simple but delicious rice which is popular in the Middle East. Especially the Gulf Countries. A deliciously scented Rice with chicken.

Ingredients:

For the rice:
700 g chicken (skin and fat removed), cut into pieces
1 onion, chopped
3 pieces
1 teaspoon of each (salt, black pepper)
2 tablespoons corn oil
2 cups tomatoes, blended
1 tablespoon tomato paste
2 carrots, cut into thin strips
2 cups
1 Liter boiling water
¼ cup
¼ cup

For the spicy tomato Salad:
¾ cup green coriander, chopped
1 tomato
1 clove of garlic
2 tablespoons lemon juice
1 green chili (optional)
Pinch of salt
1 teaspoon dry coriander, ground

Steps:

1) In a cooking pot over medium heat, place the chicken, onion, whole spices, salt, black pepper, and oil

2) Add the tomato juice and tomato paste

3) Meanwhile wash the rice then cook it in the boiling water and strain it once it is half way cooked.

4) Add the carrot to the chicken and tomato mix; bring it to a boil

5) Add the rice and bring to a boil then lower the heat and put a metal ring under the pot and cover for 20 minutes.

6) When the rice is cooked (if it is not cooked leave on the heat for more time and add a little boiled water), transfer into a plate and garnish with almonds and raisins.

7) For the spicy tomato salad: add all the ingredients to a food processor and blend well; serve alongside the rice.

Middle Eastern rice and lentils with harissa aubergine recipe

Take your tastebuds to the Middle East with subtly spiced rice and lentils teamed with chargrilled harissa aubergines, ready to eat in 40 minutes and perfect for vegetarians.

Serves 4  10 mins to prepare and 30 mins to cook  322 calories / serving  Healthy

Ingredients

3 tbsp olive oil
2 onions, finely sliced
knob of butter
1 tsp ground cumin
1/2 tsp smoked paprika
250g (8oz) cooked rice
1 x 250g pouch microwavable puy lentils
3 tbsp harissa paste
2 large aubergines, sliced into 1cm (1/2in) thick rounds
handful fresh parsley, roughly chopped
Greek-style yogurt, seasoned, to serve (optional)

Directions

In a frying pan, heat 1 tbsp of the oil. Add the onions and cook, over a medium heat, for 20 minutes, stirring until softened and golden. Add the butter 2 minutes before the end of the cooking time and, once it has melted, stir in the cumin and paprika and cook for 1 minute more.

Remove a third of the onions from the pan and set aside. Add the rice and lentils to the pan with a good splash of water. Cover and cook for 2-3 minutes, then remove the lid and continue cooking for a further minute.

Meanwhile, heat a griddle pan over a medium-high heat. Mix together the remaining oil and harissa, and then brush over the aubergine slices. Cook, in batches, for 2-3 minutes on each side, until tender and slightly charred.

Divide the rice and lentil mixture between 4 bowls and top with the aubergine slices and reserved fried onions. Scatter over the parsley and serve with the seasoned yogurt for drizzling over, if you like.

Lamb biryani recipe

0:45 Prep | 3:25 Cook | 6 Servings  | Capable cooks

Curried lamb layered with saffron rice and fried onions makes for a biri-yummy bake.

INGREDIENTS

1 tablespoon Olive Oil
3 large brown onions, halved, thinly sliced
1.2kg lamb leg, boned, cut into 4cm pieces
3cm-piece fresh ginger, finely grated
4 garlic cloves, finely chopped
2 long fresh green chillies
8 cardamom pods, bruised
1 cinnamon stick
3 teaspoons cumin seeds
1 teaspoon garam masala
1/2 teaspoon ground cloves
260g (1 cup) Tamar Valley Greek Style Yoghurt
375ml (1 1/2 cups) Massel chicken style liquid stock
1 cup chopped fresh mint
1 cup chopped fresh coriander
500g (2 1/2 cups) Basmati rice
2 tablespoons milk
1/2 teaspoon saffron threads
2 large tomatoes, coarsely chopped
40g (1/4 cup) slivered almonds, toasted
50g (1/4 cup) Thompson raisins

METHOD

Step 1
Heat oil in a saucepan over medium heat. Stir in onion for 10-15 minutes or until golden. Transfer to a bowl. Spray pan with oil. Brown lamb, in 2 batches, turning, for 2-4 minutes. Transfer to a bowl. Stir ginger, garlic, chilli, cardamom, cinnamon, cumin, garam masala, cloves and two-thirds of onion in pan for 2-3 minutes. Season. Add lamb. Reduce heat to medium-low.Stir in yoghurt for 5-10 minutes.

Step 2
Add stock. Reduce heat to low. Cover. Cook for 45 minutes. Uncover. Increase heat to medium-low. Simmer for 1 hour, stirring often. Stir in half the mint and coriander. Cool.

Step 3
Meanwhile, spray a 5cm-deep, 3.5L (14-cup) baking dish with oil. Cook the rice following packet directions until almost tender. Combine the milk and saffron in a small bowl and infuse for 1-2 minutes.

Step 4
Preheat oven to 180°C. Combine half the rice and remaining mint and coriander in a bowl. Spread over base of dish. Top with lamb mixture. Combine milk mixture and remaining onion and rice in a bowl. Spread over lamb.

Step 5
Cover with 2 layers of foil. Bake for 45 minutes. Remove foil. Bake for 15 minutes. Sprinkle with tomato, almond and raisins.

Chicken biryani recipe

0:15 Prep | 0:35 Cook | 4 Servings | Capable cooks

Create an Indian-inspired feast with this fragrant chicken and rice dish infused with turmeric, cumin and ginger.

INGREDIENTS

300g (1 1/2 cups) white long-grain rice
40ml (2 tablespoons) olive oil
1 onion, finely sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
4 chicken breasts, cut into 2cm dice
1/2 teaspoon ground chilli
1 teaspoon ground cumin
2 cinnamon sticks
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
6 fresh curry leaves (optional)*
150ml thick plain yoghurt
1 teaspoon white sugar
3 tablespoons sultanas
3 tablespoons slivered almonds, toasted
1/3 cup roughly chopped coriander leaves

METHOD

Step 1
Cook the rice in salted water for 8 minutes, then drain and set aside.

Step 2
Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 minutes or until softened. Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.

Step 3
Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes. Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.

Best Recipes for Chicken Biryani and Lamb Biryani

Biryani also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is generally made with spices, rice and meat (chicken, mutton, beef, prawn or fish). Here are some of the best versions of Biryani.

1. Chicken Biryani Recipe and Nutritional Information

2. Fried chicken biryani

3. Lamb biryani

4. Lamb biryani with raita

5. Beryani with lamb

6. Lebanese biryani rice

7. Vegetable Biryani

8. How to Make Chicken Biryani

9. Kuwaiti Chicken Biryani

10. Biryani Pilau Recipe

11. Spicy Prawn Biryani Recipe