FARM in Your Kitchen

Smoked arabic rice with lamb


Ingredients:
For three Persons
 3     cup Al-Kabsah rice
400  gm  lamb chunks
5- 5 ¼ cup water
1      cup cherry tomato, halfed
4      tea spoon ghee
1      large onion, thinly sliced
1      tea spoon of whole cardamom
2      tea spoon of whole black pepper
2      tea spoon of salt (to taste)
 
For smoked rice:
  
 
1      Table spoon of oil
        piece of charcoal 
Instructions:

1.      Wash the rice very well and soak in salted warm water for 30 minutes.
2.      Meanwhile, heat ghee in medium pan and sauté lamb, onion and spices for 2 -3 minutes.
3.      Add water and cook until lamb is cooked through.
4.      Remove lamb chunks and keep aside then add tomatoes.
5.      Drain rice thoroughly, add to the pan, and bring to boil, cook uncovered for 5 minutes.
6.      Arrange lamb chunks on top of the rice and cover the pan tightly; cook on low heat until cooked through for 10 minutes.
7.      Light a small piece of charcoal, put 1 tbsp ghee on a small cup and place it on top of the rice put the charcoal on the cup and cover the pan immediately and leave to smoke for 5 – 10 minutes

 

Mixed vegetable and rice soup


Ingredients:

½      cup rice
6       cup chicken broth
1      medium carrot, cut into small cubes   
1      medium zucchini, cut into small cubes   
1      medium potato, cut into small cubes 
½     cup broccoli florets 
1      medium white onion, chopped
¼     cup sliced mushrooms
3      tea spoon of olive oil
2      tea spoon of flour mixed with 5 Tbsp water
½     tea spoon of crushed garlic
1      tea spoon of dried basil
¼     tea spoon of ground white pepper
1 ¼  tea spoon of salt (to taste)
Instructions:

      1.  Wash the rice very well and soak it in salted warm water for 30 minutes.
2.     Heat the oil in a medium sauce pan, then sauté the onion and garlic for 3 -4 minutes.
3.    Drain rice thoroughly and add to the pan with the carrot, zucchini, potato, mushrooms, basil salt and pepper and cook for 3 minutes.
4.    Add the chicken broth, cover the pan and leave to cook for 15 minutes. Then add the flour and water mixture and leave to cook for 3-5 minutes or until the veggies are cooked through and the soup is thickened.

 

Chicken Kabsah


Ingredients:

3      cup Al-kabsah rice
1      (800 gm) chicken cut into pieces
5      cup boiling water
4      Tbsp vegetable oil
1      large onion, thinly sliced
2      large tomato, pureed
2      Tbsp tomato paste
1      cube chicken bouillon
1      tsp of each (mixed spices – turmeric)
½     tsp ground black pepper 
2      tsp salt (to taste)

For the chicken:

1     Tbsp tomato paste
½    tsp of each (ground cumin – ground black pepper)
¼    tsp salt

For garnish

1    medium onion, thinly sliced and deep fried
2    Tbsp fried pine nuts

Instructions:

1.    Preheat the oven to 200 C.
2.    Wash the rice very well and soak in salted warm water for 30 minutes.
3.    Heat the oil in a sauce medium pan, then sauté onion and garlic for 3 – 4 minutes, add the chicken and cook for 5 -6 minutes or until the chicken is lightly golden.
4.    Add the tomato puree, chicken bouillon, mixed spices, turmeric, salt and pepper, leave to cook for 10 – 12 minutes.
5.    Add the boiling water and leave to cook for 10 minutes or until the chicken is cooked through. Remove the chicken pieces and keep aside.
6.    Drain the rice thoroughly and add it to the pan (water level should be 1 inch higher than the rice level), bring to boil and cook uncovered for 5 minutes. Cover the pan tightly and cook on low heat until done for 15 – 20 minutes.
7.    To make the chicken: coat the cooked chicken with (tomato paste, cumin, black pepper and salt) then place the chicken pieces in a baking sheet, bake for 12 -15 minutes or until light golden.
8.    Place the rice on a serving dish, top with the chicken and garnish with fried pine nuts and onions.

 

Test Recipe


Ingredients:

½      cup rice
6       cup chicken broth
1      medium carrot, cut into small cubes   
1      medium zucchini, cut into small cubes   
1      medium potato, cut into small cubes 
½     cup broccoli florets 
1      medium white onion, chopped
¼     cup sliced mushrooms
3      tea spoon of olive oil
2      tea spoon of flour mixed with 5 Tbsp water
½     tea spoon of crushed garlic
1      tea spoon of dried basil
¼     tea spoon of ground white pepper
1 ¼  tea spoon of salt (to taste)
Instructions:

      1.  Wash the rice very well and soak it in salted warm water for 30 minutes.
2.     Heat the oil in a medium sauce pan, then sauté the onion and garlic for 3 -4 minutes.
3.    Drain rice thoroughly and add to the pan with the carrot, zucchini, potato, mushrooms, basil salt and pepper and cook for 3 minutes.
4.    Add the chicken broth, cover the pan and leave to cook for 15 minutes. Then add the flour and water mixture and leave to cook for 3-5 minutes or until the veggies are cooked through and the soup is thickened.