Langsung ke konten utama

BUKHARI RICE





BUKHARI RICE





I�m going to make this soon. It sounds delicious! I love all varieties of Persian rice and this sounds a lot like that.

INGREDIENTS

  • ? teaspoon clove
  • 2 bay leaves
  • � teaspoon nutmeg
  • 1� cups cooked chickpeas
  • nuts or dried fruits to garnish
  • 2 teaspoons cumin
  • 1 heaping cup of grated carrot
  • 1 large onion, chopped or sliced thin
  • 2 cups basmati rice
  • 2 Tablespoons olive oil
  • 1 cinnamon stick and/or � teaspoon powdered cinnamon
  • 1� teaspoons cardamom
  • � teaspoon black pepper (or more, to your taste)
  • 3� cups hot vegetable broth
  • sea salt (to taste, depends on how salty your vegetable broth is--I used 1 teaspoon)


INSTRUCTIONS

First Rinse and drain the rice 3 times, then cover with warm water and let it soak for at least 10 minutes or more.

Then In a large nonstick saucepan or pot over medium-high heat, add the oil and fry the onions with just a pinch of salt until they get soft and start to take a nice brown color on the edges. Add in the carrots and saut� for another minute or two. While that's going on, drain the rice and have it ready next to you.

Now, to the onion and carrot mix, add the cinnamon stick, bay leaves, cumin, cardamom, black pepper, nutmeg, and clove and saut� for another 30 seconds. The aroma will be very fragrant. Quickly add the drained rice and the chickpeas and stir them around gently to incorporate all the spices. Pour in the hot vegetable broth, stir, and let it come to a boil with the lid just slightly off the pot. After 5 minutes, you'll notice that the level of broth is now just below the surface of the rice and bubbles are popping through. (If this isn't the case, let it boil a few minutes more.) Cover the pot tightly with the lid and put the heat underneath on the lowest setting possible. C
Cook undisturbed (no peeking or stirring!) for 22 minutes.

After 22 minutes have elapsed, remove the lid and gently fold and fluff the rice with a spatula or a rice paddle. Then cover it again and let it sit off the heat for 5 minutes to finish it off. Happy Cooking TimeJ

Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Smothered Turkey Wings

Slow Cooker Smothered Turkey Wings Can you use the same recipe in the oven and also can you add the gravy mix after the wing are done. Ingredients 3 tsp seasoning salt 1 tbsp onion powder 6 cups chicken or turkey broth 1 tbsp garlic powder 1 large portobello mushroom diced 1 1/2 tsp dried thyme 2 large turkey wings separated in 3 parts( flat, drum, tip) 1 large red onion diced 4-5 fresh sage leaves chopped 1/2 cup all purpose flour 1 1/2 tsp celery seed 3/4 cup vegetable oil Instructions First Combine the flour and seasonings into a large bowl and whisk. Then Coat the turkey wings with the flour, then let sit for about 5-10 minutes. DO NOT TOSS OUT THE EXCESS FLOUR! Pour 1/2 cup of the vegetable oil into a large pan, and turn the heat to medium. Once the oil is nice and hot, add in some of the turkey, but...
Posting Komentar
Baca selengkapnya

Eat More Bar Squares - an easy candy confection!

Eat More Bar Squares - an easy candy confection! I made these bars and they taste just like the candy bars from the store. I was wondering if they freeze well because if I do not then I will eat them all. Ingredients 3/4 cup peanut butter 2 cups roasted peanuts salted or unsalted 1 tsp vanilla extract 1 cup corn syrup 1 1/2 cups chocolate chips semi sweet or dark are best Instructions First You will need to pay constant attention to this mixture as it cooks, stirring almost constantly or the mixture will burn. Be very careful. It will get quite hot. Then Lightly grease the bottom and sides of a 9x9 inch pan and line both the bottom and sides with parchment paper. Heat the corn syrup over medium-low to medium heat until it is hot and almost boiling, stir in the peanut butter and vanilla and heat for another couple of minutes before stirring in the chocolate chips. Boil thi...
Posting Komentar
Baca selengkapnya

MEDITERRANEAN-STYLE LEG OF LAMB RECIPE WITH POTATOES

MEDITERRANEAN-STYLE LEG OF LAMB RECIPE WITH POTATOES My mouth is already watering. I love the spices, and beautiful vegetables you cooked the lamb with! INGREDIENTS 1 tsp garlic powder 1 tsp paprika; more for later Fresh parsley for garnish, optional Salt and pepper 2 cups water Private Reserve extra virgin olive oil, more for later 1 4-5 lb leg of lamb, bone in, fat trimmed 5 garlic cloves, peeled and sliced; more for later 8 medium gold potatoes, peeled and cut into wedges 1 medium yellow onion, peeled and cut into wedges 1 recipe Lebanese rice, optional FOR THE LAMB RUB: 1 tbsp paprika 2 lemons, juice of 2 tbsp dried mint flakes 1/2 tbsp ground nutmeg   15 garlic cloves, peeled 2 tbsp dried oregano 1/2 cup olive oil (I used Private Reserve Greek extra virgin olive oil) INSTRUCTIONS First Take the leg of lamb out of the refrigerat...
Posting Komentar
Baca selengkapnya