This Biryani is cooked with Sanfaz Biryani Masala Packet, most popular brand in Dubai, Kuwait and Saudi Arabia .
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| Sanfaz Biryani |
Ingredients:
- Chicken 1/2 kg
- Rice Basmati 1/2 kg
- Oil Ghee 1 cup
- Tomatoes chopped3
- Onion chopped 3
- Yoghurt 1 cup
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green Chillies 3-4
- Sanfaz Biryani Masala 1 packet
Procedure:
- Clean and soak rice in water for 1/2 hour.
- Boil rice in enough water.
- Add 1 teaspoon of cooking salt during boiling.
- Now fry onion in oil till golden brown.
- Add tomatoes, ginger, garlic, yoghurt, green chillies and fry for 3-5 minutes.
- Add chicken and Sanfaz biryani masala contents and fry for 4-5 more minutes.
- Then cook on medium flame till chicken is well done.
- Now arrange alternate layers of rice and chicken gravy.
- Simmer for 5 minutes.
- Delicious Sanfaz Biryani is ready.
Camel Meat Biryani is a very tasty Rice Dish from Arab World. It is cooked in Arabian spices using camel meat.
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| برياني حاشي |
Ingredients:
- Camel Meat 1 kg ( لحم الحاشي )
- Rice 1/2 kg
- Oil 1 cup
- Tomatoes chopped 3-4
- Onion chopped 3
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green Chillies 4
- Fresh Coriander leaves chopped 1/2 cup
- Fresh Mint leaves chopped 1/2 cup
- Yellow Food Colour 1 pinch
Spices:
- Dry lemon black/yellow whole 4
- Cloves whole 10
- Cardamom green whole 8
- Cinnamon sticks 2
- bay leaves whole 2
- Nutmeg powder 1/4 teaspoon
- Cardamom green powder 1/2 teaspoon
- Pimento powder 2 teaspoon
- Khoranjan powder 2 teaspoon
- Cumin powder 1 teaspoon
- Black pepper powder 1 teaspoon
Nuts:
- Wall nut 4-5
- Pine nuts 1 tablespoon
- Pistachio 1 tablespoon
- Black Raisin 2 tablespoon
- Green Raisin 1 tablespoon
Procedure:
- Thoroughly wash and soak rice in water for 20 minutes.
- Take 6 glass of water in a pan, add 2 teaspoon of salt and boil till rice is near to cook.
- Drain and keep aside to be used later.
- Now in a separate pan fry onion in oil till golden brown.
- Now add tomatoes, ginger , garlic paste, green chillies and spices.
- Fry for 2-3 minutes then add camel meat and fry for another 5 minutes.
- Then add 1-2 cup water and cook on medium heat till camel meat is tender.
- Evaporate much of the water.
- Lower the flame, spread boiled rice over top.
- Spread nuts over it then sprinkle fresh mint and coriander on top layer.
- Also sprinkle yellow food colour.
- Simmer for 15 minutes.
- Delicious Camel Meat Biryani is Ready.
- Serve hot with salad.
Sambousek is one of the most popular snack in Arab world. From Saudi Arabia to UAE, Kuwait, Lebanon, Syria, Jordan, Iraq and Egypt. Try this recipe for Iftar this Ramadan and feels a touch and love with Arab world.
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| Sambousek |
Ingredients For Dough:
- Super Fine Wheat flour/starch (Maida) 1/4 kg
- Salt 1/4 teaspoon
- Cumin seeds 1/4 teaspoon
- baking soda 1/4 teaspoon
- Zaatar 1/2 teaspoon
Ingredients For Filling:
- Minced lamb/Mutton 250g
- Oil 1/4 teaspoon
- Tomatoes chopped 1
- Onion chopped 1
- Parsley chopped 1 tablespoon
- Green chillies chopped 1-2
- Salt to taste
- Black pepper 1/2 teaspoon
- Cardamom powder 1/2 teaspoon
- Sumac powder 1/2 teaspoon
- Cumin powder 1/2 teaspoon
- Pine nuts a few
Procedure For Filling Cooking:
- Fry onion in oil till golden, then add tomatoes, and spices fry for 3 minutes.
- Now add minced meat and fry for 5 more minutes, then add a cup water and continue to cooking till meat is tender. Evaporate excess water by increasing flame with constant stirring.
- Now sprinkle green chillies, pine nuts and parsley.
- Simmer and then cool.
- The Filling for Sambousek is ready.
Preparation and frying of Sambousek:
- Add salt, cumin , baking soda and zaatar to the flour and mix well. Then add little water to make a hard dough. Keep aside for 30 minutes in a cool and dry place.
- Now make dough ball, wall nut size, from the prepared dough.
- Take a dough ball flat it 3-4 inch diameter round with the help of roller pin and board.
- Place a small quantity of filling on it then fold to make semicircle shape.
- Seal the open ends with the help of fork.
- Make more sambousak from remaining dough.
- Now heat oil in a deep frying pan, add 3-4 sambousek at a time and fry till golden in colour.
- Delicious and tangy Samousek are ready.
- Serve at Iftar with tomtot ketchup or chutney.
Machboos/ Makboos/ Makbus is a National Dish of Kuwait. It is also popular in other gulf countries like Qatar, Bahrain and United Arab Emirates. It is a very tasty and delicious rice dish with mutton or chicken, lots of nuts and herbs.
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| Machboos/Makboos مكبوس |
Ingredients:
- Chicken (whole or 8 pieces) 1
- Rice 1/2 kg
- Oil 1 cup
- Yoghurt (optional) 1 cup
- Onion chopped 3
- Tomatoes chopped 3
- Ginger paste 2 teaspoon
- Garlic paste 2 teaspoon
- Green chillies 2-3
- Fresh coriander leaves plucked 1/4 cup
Ungrounded Spices:
- Black lemon whole, pierced, 3
- Cinnamon sticks 2-3
- Cardamom green 6
- Cloves 6
- Black pepper whole 15
Powder Spices:
- Salt 1 + 1/2 teaspoon
- Pimento powder 1 teaspoon
- Sumac powder (optional) 1 teaspoon
- Cardamom green powder 1 teaspoon
- Cumin powder 1 teaspoon
- Coriander powder 1 teaspoon
- Paprika (optional) 1 teaspoon
Topping:
- Chopped onion 1
- Raisin 2 tablespoon
- Pine nuts 2 tablespoon
- Pistachio 2 tablespoon
- Cardamom green powder 1 teaspoon
Procedure:
- Soak rice in water for 20-30 minutes, drain and keep aside.
- Fry onion in oil till dark brown.
- Add unground spices , then add chicken pieces fry for 2 minutes.
- Then add tomatoes, ginger garlic paste, Yoghurt if using, and powder spices . Fry for 5 minutes.
- Lower the heat and cook on low flame till chicken is tender.
- Remove chicken pieces and keep aside.
- Add 1 and 1/2 glass water and soaked rice to the remaining gravy.
- Cook till rice is tender on low heat, sprinkle fresh coriander leaves and simmer.
- Saute fry removed chicken pieces in oil to be ready for serving platter.
