Ingredients for Arabian Rice
- 1 cup Basmati rice
- 1/2 cup broken vermicelli
- 1 pound ground lamb
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 medium onion, chopped
- Cinnamon
- White Pepper Powder
- Ground Allspice
- 1/2 teaspoon salt
- 3 1/3 cups chicken stock
- 1 tablespoon toasted pine nuts
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon saffron threads (optional)
- 1/4 teaspoon black pepper
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How to Make Arabian Rice
- Rinse 1 cup of basmati rice under cold water and soak in a bowl of cold water for 20 minutes.
- While the rice soaks, heat 2 tablespoons of vegetable oil and 2 tablespoons of butter in a large, heavy-bottomed saucepan over medium heat. Add 1 medium chopped onion and 1 pound ground lamb or beef (or substitute with 1 cup cooked chicken). Fry until the onion is translucent and the meat is browned, breaking up any lumps.
- Add 1/2 cup broken vermicelli noodles and fry for 5-10 minutes until lightly browned.
- Drain the soaked rice thoroughly and rinse until the water runs clear.
- Add the drained rice to the saucepan and stir well to combine with the meat and vermicelli mixture.
- Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon saffron threads (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to incorporate the spices.
- Pour in 800 ml (approximately 3 1/3 cups) of boiling hot chicken or lamb stock. Stir gently to combine.
- Bring to a simmer, then reduce heat to low, cover the pan tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let the rice stand, covered, for 10 minutes to allow the steam to finish cooking the rice.
- Gently fluff the rice with a fork before serving. Garnish with 1 tablespoon of toasted pine nuts.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
13g
Fat
45g
Carbs
15g
