Arabian Rice Recipe

Ingredients for Arabian Rice

• Long Grain Rice
• Vermicelli
• Ground Lamb
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• Onion
• Cinnamon
• White Pepper Powder
• Ground Allspice
• Salt
• Chicken Stock
• Pine Nuts

How to Make Arabian Rice

1. Rinse 1 cup of basmati rice under cold water and soak in a bowl of cold water for 20 minutes.
2. 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.
3. Add 1/2 cup broken vermicelli noodles and fry for 5-10 minutes until lightly browned.
4. Drain the soaked rice thoroughly and rinse until the water runs clear.
5. Add the drained rice to the saucepan and stir well to combine with the meat and vermicelli mixture.
6. 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.
7. Pour in 800 ml (approximately 3 1/3 cups) of boiling hot chicken or lamb stock. Stir gently to combine.
8. 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.
9. Remove from heat and let the rice stand, covered, for 10 minutes to allow the steam to finish cooking the rice.
10. Gently fluff the rice with a fork before serving. Garnish with 1 tablespoon of toasted pine nuts.