Saudi Chicken Biryani Recipe

Photo: Saudi Chicken Biryani Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Saudi Chicken Biryani Recipe.  Enjoy the good taste of Arabic Food and learn how to make Saudi Chicken Biryani.

Cuisine: Saudi
Category: Poultry
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1200 g whole chicken, cut into 8 pieces

8 cups water or 2000 ml

2 dried limes

2 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

2 tablespoons ghee

3 medium onions or 450 g, sliced

1 cup yoghurt or 250 g

¾ teaspoon ground black pepper

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon ground turmeric

¾ teaspoon ground cardamom

¾ teaspoon ground cinnamon

3 cloves garlic, crushed

1 teaspoon ground saffron, soaked in ¼ cup or 60ml hot water

Preparation

Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until chicken is tender.

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups or 1500ml) and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Cover and cook over low heat for 25–30 minutes or until the rice is cooked.

Serve on a large serving dish and garnish with fried nuts.

Nutritional Information

Energy :     844.00 Kcal
Protein :     46.00 g
Carbohydrate :     80.00 g
Fats :     37.00 g
 
From Nestle Family
 
More Arabic Food Recipes: 

Fatet Chicken Musakhan 
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans 
Mutabbag Bel Laham    
Kibbeh Harira
Shakreyah with Broad Beans  

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Chicken Kabsa with Sausage & Beans Recipe

Photo: Chicken Kabsa with Sausage & Beans Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Chicken Kabsa with Sausage & Beans Recipe.  Enjoy the good taste of Arabic Food and learn how to make Chicken Kabsa with Sausage & Beans.

Cuisine: Arabic
Category: Poultry
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour

Ingredients

500 g veal sausage, spicy, casing removed and shaped into small balls

1 kg whole chicken, skin removed and cut into 8 pieces

2 medium onions or 250 g, chopped

3 tablespoons tomato paste

3 medium tomatoes or 300 g, peeled and diced

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground coriander

6½ cups water or 1.6 liters, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 tablespoons vegetable oil

1 medium potato or 250 g, cut into medium cubes

1 medium green bell pepper or 150 g, cut into 1cm pieces

4 cups basmati rice or 800 g, washed and drained

2 cups red kidney bean, cooked or 300 g, drained and washed

Preparation

Sauté Sausage balls in a large pot until golden, remove and set aside.

Fry Chicken pieces in the same pot with the rendered oil and juices released from the sausages.

Add Onions, Tomato Paste and Tomatoes, to the pot and sauté till onions are soft.

Add Spices, Water and MAGGI® Chicken Bouillon to the pot and simmer content for 45 min or until chicken is cooked.

Remove chicken pieces and set aside and reserve stock.

In a separate rice pot, heat Vegetable Oil, and fry Potatoes, for about 5 min, add Bell Peppers, Rice, cooked chicken, cooked sausages, and top with 1500 of stock (Add more water if needed to cover the top of rice with 2cm liquid) and bring to boil.

Add kidney beans to the pot, cover and simmer on medium heat until potatoes are fork tender and rice is done, about 25 min.

Serving tips :     Turn the dish over a large serving dish and if preferred garnish with fried onions or nuts.

Nutritional Information

Energy :     925.00 Kcal
Protein :     43.00 g
Carbohydrate :     102.00 g
Fats :     37.00 g
 
More Arabic Food Recipes: 

Mutabbag Bel Laham 
Kibbeh Harira
Shakreyah with Broad Beans 
Lebanese Kibbeh Patties  
Kibbeh Bi Laban     
Chicken Koftas with Cucumbers and Yogurt   
 
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Mutabbag Bel Laham Recipe

Photo: Mutabbag Bel Laham Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Mutabbag Bel Laham Recipe.  Enjoy the good taste of Arabic Food and learn how to make Mutabbag Bel Laham.  

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     20 minutes

Ingredients

for pastry:

3 cups all purpose flour or 600 g

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vegetable oil

1¼ cups water or 300 ml

for stuffing:

2 tablespoons vegetable oil

500 g minced lamb

1 medium onion or 150 g, finely chopped

2 cloves garlic, crushed

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cumin

½ cup water or 125 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 eggs, slightly beaten

½ cup spring onions or 40 g, chopped

1 small tomato or 100 g, peeled & diced

Preparation

In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed. Cover and rest in a warm place.

Heat Vegetable Oil in a sauce pan, add Minced Meat and lightly brown, add Onions, Garlic and spices and sauté until meat is fully cooked and onions are translucent.

Add Water, MAGGI® Chicken Bouillon and simmer on medium heat until all liquid is absorbed.

Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients.

Divide dough into golf size balls and roll out each piece into a thin flat layer

Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape.

Gently pan fry each stuffed pastry about 2 minutes on each side or until golden.

Nutritional Information

Energy :     556.00 Kcal
Protein :     20.00 g
Carbohydrate :     63.00 g
Fats :     24.00 g

More Arabic Food Recipes:

Kibbeh Harira
Shakreyah with Broad Beans
Lebanese Kibbeh Patties 
Kibbeh Bi Laban   
Chicken Koftas with Cucumbers and Yogurt  
Shish Barak with Tomato Sauce 

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Kabseh Chicken (Kabseh bi Djej) Recipe

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kabseh Chicken (Kabseh bi Djej) Recipe.  Enjoy the good taste of Arabic Food and learn how to make Kabseh Chicken (Kabseh bi Djej). 
 

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

More Arabic Food Recipes:

Oozie, a Jordanian dish made with love
Makloube: Upside-down chicken and eggplant pilaf
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba)
Falafel
Hummus Dip...Two Ways (Regular and Sundried Tomato) 

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Spaghetti with Yoghurt and Meat Recipe

Photo: Spaghetti with Yoghurt and Meat Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spaghetti with Yoghurt and Meat Recipe.  Enjoy the good taste of Arabic Food and learn how to make Spaghetti with Yoghurt and Meat.

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     1 hour

Ingredients

500 g spaghetti, cut into 10cm lengths

3 tablespoons vegetable oil

1 large onion or 200 g, finely chopped

500 g minced beef

2 teaspoons ground cumin

1 teaspoon ground black pepper

2 cube MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

3 tablespoons butter

3 cups yoghurt or 750 g

3 cloves garlic, crushed

½ cup fresh parsley or 30 g, finely chopped

Preparation

Boil the Spaghetti according to package directions. Strain and keep aside.

Heat the Vegetable Oil and fry the Onions, Minced Meat, Cumin and Black pepper for five minutes. Add MAGGI® Chicken Bouillon and water and simmer for another five minutes until most of the stock has been absorbed.

Melt Butter in a large sauce pan, add spaghetti to the saucepan and stir with butter over heat for five minutes, and transfer spaghetti in a baking dish.

Mix Yogurt with Garlic, pour over the spaghetti. Cover this with cooked minced meat mixture, and chopped Parsley.

Bake in a pre-heated oven at 175c for 15 minutes, Serve hot.

Serving tips :     Serve with cold salad or hot sauce.

Nutritional Information

Energy :     697.00 Kcal
Protein :     40.00 g
Carbohydrate :     75.00 g
Fats :     30.00 g

More Arabic Food Recipes:

Middle Eastern Pasta With Yogurt and Pine Nuts 
Moroccan meatballs with herb couscous 
Macaroni Pasta with Béchamel 
Mediterranean chicken pasta salad 
Pesto chicken kebabs with roasted veg pasta 
Lebanese Lentil Soup 

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Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shrimp Biryani Recipe.  Enjoy the good taste of Arabic Food and learn how to make Shrimp Biryani.

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper

Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g 

More Arabic Food Recipes:

Chicken biryani
Lamb Shank Okra Tajine
Lamb Rack With Maghrabia Biryani (served with Torlly)
Iraqi Biryani
Loubia bi Zayt
Aubergine and Chickpea Stew – Syrian Moussaka

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Lamb Salona with Potato & Carrot Crust Recipe

Photo: Lamb Salona with Potato & Carrot Crust Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Salona with Potato & Carrot Crust Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb Salona with Potato & Carrot Crust.

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Medium

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

700 g lamb, with bones

4 cups water or 1 liter

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 tablespoons vegetable oil

2 medium onions or 300 g, finely chopped

4 tablespoons tomato paste

7 cloves garlic, crushed

1 teaspoon fresh ginger, crushed

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

2 whole pieces whole cardamom pod

1 medium potato or 200 g, peeled & grated

1 large carrot or 150 g, peeled & grated

2 large zucchini or 200 g, peeled and cut into thick slices

3 dried limes or 20 g

2 small green chili pepper, chopped

1 green bell pepper or 100 g, cut into thick slices

1½ bunches coriander leaves or 75 g, chopped

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 200ml of Hot water and set aside.

Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.

Pre heat oven to 180 degrees C. and place rack on the bottom level.

Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.

Add Zucchinis and the reserved meat stock, and bring to boil.

Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.

Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.

Preparation time :     15 minutes
Cooking time :     1 hour, 30 minutes

more Arabic Food Recipes:

Lamb Shank Okra Tajine 
Lamb & Potato Cutlets 
Lamb Kofta, Tabouleh Salad 
Baked lamb and spiced rice (ouzi) 
Lamb koftas with rustic tabouli 
Lamb kibbeh with mint and broad bean salad 
 
Nutritional Information

Energy :     416.00 Kcal
Protein :     24.00 g
Carbohydrate :     23.00 g
Fats :     26.00 g  

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Fish Maglouba Recipe - How to Make Fish Maglouba

Photo: Fish Maglouba recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fish Maglouba recipe.  Enjoy the good taste of Arabic Food and learn how to make Fish Maglouba. 

Cuisine: Arabic
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

2 medium eggplants or 500 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil or 250 ml, for deep frying

4 pieces butter

1 small cauliflower or 400 g, cut into medium florets

600 g hammour, cut into 5-10cm pieces

1 medium onion or 100 g, finely chopped

6 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

1 tablespoon vegetable oil

1 medium onion or 100 g, sliced and fried for garnishing

1/3 cup pine nut or 50 g, lightly toasted

Preparation

Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In a Non-Stick rice pot, melt half of the butter, lightly fry cauliflower florets until golden, but not fully cooked, remove and set aside. Using the same pot, gently fry fish until golden but not fully cooked. Remove and set aside.

On medium heat, using the same pot, melt the remaining butter, add Chopped onions, and Garlic and sauté until onions are translucent, sprinkle ½ cup of the rice (with the spices) on top and mix gently. Layer fried eggplant pieces, then ½ of the fried fish pieces, and layer with another 1-cup of rice, layer the fried cauliflower and the remaining fried fish and cover with the remaining rice. Flatten the rice surface in the pot.

Dissolve MAGGI® Chicken Bouillon cubes in 500ml of hot water and pour over the rice. Cover and cook on medium low heat until rice is cooked (about 25 min).

In a separate frying pan fry sliced onions and pine seeds in vegetable oil until golden brown.

To serve, carefully turn the content of the pot upside down onto a large plate, garnish with fried onion slices and pine seeds and serve hot.

Serving tips : Serve with salad or lemon wedges to compliment the fish.

Nutritional Information

Energy : 705.00 Kcal
Protein : 29.00 g
Carbohydrate : 71.00 g
Fats : 35.00 g  

Source Nestle Family 

More Arabic Food Recipes: 

Maqluba
Syrian Okra and Meat Stew
Bamyeh bil zayt
Saudi Kabsa Recipe 
Chicken biryani 
Lamb Rack With Maghrabia Biryani (served with Torlly)   

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Chicken biryani recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken biryani Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken biryani.

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

 Iraqi Biryani Recipe - Chicken and Vegetables Rice Recipe - Machboos

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Saudi Kabsa - How to Make Saudi Kabsa

The home of Arabic Food recipes invites you to try tasty Saudi Kabsa. Enjoy cooking delicious Arabic food and learn how to make wonderful dish of Saudi Kabsa.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients (Serves 7 persons)

5 cups water or 1250 ml
1 kg lamb, or beef meat, cut into cubes.
3 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
2 medium tomatoes or 300 g, peeled and chopped
1 green chili pepper
2 teaspoons ground cumin
4 whole cardamom pods
¾ teaspoon ground black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g

Preparation

1. Place water and meat cubes in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
2. In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI® Chicken Bouillon cubes and cook with constant stirring for 3-4 minutes.
3. Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml. Add more water if needed.
4. Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.
5. Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Nutritional Information

Fats : 30.00 g
Protein : 32.00 g
Carbohydrate : 65.00 g
Energy : 668.00 Kcal

Best Kabsa Recipe - Kabsa - Saudi Kabsa Recipe

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