Serves 6
Ingredients: Rice 2 cups long grain rice 3 cups of water 1 tablespoon salt 3 tablespoons vegetable oil 1 teaspoon biryani spice Meatballs 1 pound ground meat ½ teaspoon black pepper 1 teaspoon salt Other 2 ½ cups cooked chicken 4 Med-large potatoes peeled and cubed 3 Med-Large onions sliced 12 oz package frozen peas 1 ½ teaspoons biryani spice 7 Tablespoons vegetable oil ½ teaspoon salt Directions For the chicken – you can boil a whole chicken with some salt for about 45 minutes or until done. Once the chicken cools off a bit, pull off the meat and place it in a bowl. If you are short on time you can buy a premade rotisserie chicken and pull of the meat. We boiled a medium size chicken and we got about 2 ½ cups of chicken after we pulled off the meat. Mix ½ teaspoon of biryani spice with the chicken pieces. Rinse the rice a few times to remove excess starch. Soak in warm water for about 20 minutes. While the rice is soaking start the following: Note: You can use the same pan or multiple pans for the following steps depending on how much time you have or how many dishes you want to wash. We were using 2 pans at once. Mix the ground meat with the salt and pepper and form into small meatballs. Heat one tablespoon of oil and sauté the meatballs until they are brown. Set aside. Heat 4 tablespoons of oil. Add ½ teaspoon of the biryani spice and ¼ teaspoon of salt to the potatoes and mix. Fry the potatoes until they are crisp and golden on the outside. Set aside. Heat one tablespoon of oil. Add ½ teaspoon of the biryani spice to the onions and mix. Sauté the onions until they are golden and caramelized. Set aside. Heat 1 tablespoon of oil. Sauté the frozen peas until the shell is soft and they have browned a little. Set aside. For the rice -heat 3 tablespoons of oil in a pot. Add rice and stir for the a few minutes. Add the water, salt, and biryani spices. Let the rice boil for a few minutes. Then put the burner on medium-low and cover. Cook for about 10 minutes. Fluff the rice with a fork then cover again and cook for 5 more minutes on medium-low. In a large bowl, pour ½ of your rice and ½ of the potatoes, onions, meatballs, and peas. Mix with 2 spatulas gently. Then add the other half of your rice, potatoes, onions, meatballs, and peas and mix gently with 2 spatulas again.
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Serves 6-8
Ingredients Stuffing 2 lbs. Chuck roast chopped 6-8 Garlic cloves minced 3 cups rice rinsed 6 oz can tomato paste 2 Medium tomatoes chopped 1/4 cup olive oil 2 lemons juiced 2 tablespoons pomegranate molasses (optional) 2 tablespoons Salt 2 teaspoons Baharat (middle eastern allspice) 1 teaspoon black pepper pinch of red pepper flakes or ground red pepper (optional - can also add more if you like more spicy) Vegetables to Stuff (below is the combo I used for the stuffing made above but use any combo you prefer) Approximately 60 Grape Leaves About 6 - 10 outer layers of onions 2 Bell peppers 2 Zucchini peeled 2 Japanese eggplants Other options to stuff are tomatoes, other summer squash, cucumber, swiss chard (rolled), cabbage (rolled). Sauce 1 tablespoon Citric acid/lemonduzy 2 lemons juiced 1 tablespoon salt 1 teaspoon black pepper pinch of red pepper flakes or ground red pepper (optional) 1/3 cup vegetable oil 1 cup water Sliced Carrots, celery, or swiss chard stems to line the bottom of the pot. Directions
Yellow rice is typically topped with slivered almonds that are either toasted or pan fried for a couple of mintues until they brown little. Some like to fry golden raisins for a couple of minutes and top the rice with those too. The rice can be eaten with salad and chicken. It is also very good topped with the Curry chicken recipe posted earlier. In this recipe, I used yellow powder because I didn't have saffron. Yellow powder can be found at Middle eastern or Indian specialty grocery stores. Ingredients 2 cups rice 3 cups Water 1 tablespoon oil 2 teaspoons salt 1/8th teaspoon egg yellow powder or a few strands of saffron 1 tablespoon rose water (optional) Slivered almonds or golden raisins (optional) Directions Rinse the rice in a bowl a couple of times to remove excess starch. Soak the rice in warm water for about 15 minutes. Add oil, water, and salt in a pot and bring to a rolling boil. Add yellow powder or saffron and rose water (if using) to boiling water. Add rice to boiling water. Bring to a rolling boil again. Cover the pot and simmer (low heat) the rice for 10 minutes. Turn off and let sit for a few minutes. Fluff the rice with a fork or spatula. Fry almonds and or raisins for a couple of minutes spread on top of rice. |