Best Saudi Carrot Basmati Rice Zainabs Moms Recipes

SAUDI RICE WITH LAMB AND POTATO

Steps:

• Heat oil in sauce pan (reserve 3 tablespoon of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
• Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
• Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI Mutton Stock (Authentic Taste) cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
• Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.

INDIAN CARROT RICE

Steps:

• Cook the basmati rice, according to package directions.
• While rice is cooking, heat oil in skillet, add mustard seeds and when they start to sputter, add cashews. Cook until cashews are lightly browned.
• Add onion and jalapenos. Cook until onion is golden.
• Add tumeric, chili powder and salt. Cook 1 minute.
• Add carrots and 1 tbsp water. Cover and cook until carrots are soft.
• Add lemon juice, stir and then fold in peas and rice.
• Serve with cilantro leaves sprinkled on top.

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
• Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
• Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
• Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)

Steps:

• Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
• Rince basmati rice well and soak in cold water for 20 minutes.
• Drain.
• In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
• For the sauce stir all the ingredients under daqous heading in a medium pot.
• Simmer until well combined over low heat adding additional liquid if needed.
• Serve chicken breast alongside basmati rice with Daqous & a green salad.
• Enjoy.

EASY KABLI -- SPICED BASMATI RICE WITH CARROTS AND RAISINS

Steps:

• Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish.
• Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand.
• While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable.
• When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat.
• Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!

SAUDI CARROT BASMATI RICE (ZAINAB'S MOM'S)

Steps:

• Also required: 2 paper towels cut in half.
• Wash rice in a sieve until water runs clear.
• Soak rice for at least 15 minutes in a pot of cold water.
• Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them.
• Drain rice and add all ingredients to a large bottomed pot.
• Cover and bring to a boil.
• Reduce heat and simmer for 13-18 minutes, still covered.
• Uncover and fuff with a fork leaving it on the same burner.
• Place 3 of the paper towel pieces around the rim of the pot and cover tightly again.
• Use the forth one for any mess or save for later.
• Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice).
• Fluff again and serve.