Saudi arabian rice recipe

Recipe ingredients

• 2 1/2 kg, 80 oz, lamb leg or shoulder meat, large cubes
• 4 cups long grain rice
• 1/2 kg, 16 oz, carrots, peeled and finely chopped
• 1 green pepper, seeded and finely chopped
• 1/2 kg, 16 oz, green peas
• 1 kg, 32 oz, red tomatoes, peeled and chopped
• 1 kg, 32 oz, finely chopped onion
• 1 medium sized garlic head, peeled and crushed
• 1/2 teaspoon ground saffron
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground white pepper
• 1 tablespoon salt
• Shortening for frying
• Fried almonds and pine nuts for garnishing

Recipe method

• Fry meat pieces till brown from both sides.
• Cover with water, bring to a boil then cook gently over medium heat for 2 hours or till tender.
• Reserve stock. Soak rice for 15 minutes.
• Drain, wash well, then drain again.
• Add shortening to a pot, fry on medium heat all ingredients except rice and meat.
• Cook on low heat for about 10 minutes or until tender.
• Add rice to vegetables in pot, stir fry for 4 minutes on medium heat.
• Add stock meat until stock covers rice. Cover pot.
• Cook on low heat for 30 minutes or until tender.
• Serve rice in a large platter.
• Garnish with meat, almonds and pine nuts.

Other arab recipes:

• Strained lentils recipe
• Stuffed gourds and eggplants recipe
• Syrian stuffed zucchini in yoghurt recipe
• Stuffed zucchini with yoghurt recipe
• Stuffed zucchini in tomato sauce recipe

Saudi arabian rice recipe