Sayadiyah Fish صيادية السمك (Fish and Rice)

It is a very very tasty and delicious fish with rice recipe from the Arab world.

Sayadiyah

Ingredients:
For Fish:

• Fish fillets   1 kg
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Lemon juice 2-3 teaspoon
• Chopped fresh dill leaves 1 tablespoon
• Chopped fresh coriander 1 teaspoon
• Chopped tomatoes 1
• Salt to taste
• Red chillies powder 1 teaspoon
• Turmeric powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1/2 teaspoon
• Bharat powder/ curry powder 1 teaspoon

For Rice:

• Basmati Rice 1/2 kg
• Onion chopped 2
• Oil 1 cup
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt 2 teaspoon
• Red chillies powder 1/2 teaspoon
• Black pepper whole 1teaspoon
• Cumin seeds whole 1 teaspoon
• Cardamom large 3
• Cardamom small 12
• Raisin 1 tablespoon
• Cloves whole 10

Garnish:

• Dry roasted pine nuts
• Golden fried Onion
• Butter shallow fried tomato wedges

Procedure:
For Rice

• Soak rice in water for 1/2 hours.
• Wash and drain. keep aside.
• Now in a cooking pan fry onion till golden brown.
• Add spices fry for 2 minutes.
• Then add rice and 2-3 glass water, water should be 1 inch above the rice layer.
• Cook on medium heat till rice are done.
• Sayadiyah Rice are ready 

For Fish

• Mix all the ingredients together then apply on fish fillets and keep in dark or refrigerator for 3-4 hours to marinate.
• Then fry in hot oil till tender.
• Delicious Sayadiyah Fish is ready.
• Serve with Prepared Sayadiyah Rice

How to serve:

• Arrange prepared Sayadiyah Rice in a platter.
• Put on prepared Fish pieces.
• Garnish with roasted pine nuts, fried golden onion and butter fried tomato wedges.

Camel Meat Biryani الرز البرياني مع لحم الحاشي اونٹ کے گوشت کی بریانی

Camel Meat Biryani is a very tasty Rice Dish from Arab World. It is cooked in Arabian spices using camel meat.

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.

  

Chicken Mandi Rice (National Dish of Yemen) مندي دجاج

Chicken Mandi Rice is one of the most popular dish in Middle East. It originates in Yemen and popular in Saudi arabia, the United Arab Emirates, Syria and Egypt. I think it is a wonderful dish with all nutritious and taste you can not forget. Look at the colour and aroma in the below pictures, your mouth is filling with water.

یمن کی قومی ڈش مندی چاول

Chicken Mandi

Chicken Mandi Rice During cooking at Smoking Stage مندي الدجاج أثناء الطهي

Ingredients:

• Chicken, cut into 4 pieces,   1 no.
• Oil  1 + 1/2 cup
• Tomatoes chopped  3-4 
• Onion chopped 2
• Ginger paste 1/2 + 1/2 teaspoon (for coating and curry)
• Garlic paste 1/2 +1/2 teaspoon (for coating and curry)
• Green Chillies whole  4-5

• Rice 1/2  -  3/4 kg

For Smoking:

• Butter   1/4 cup
• Onion layer cup or aluminium foil 1
• Burning coal 1-2

For Garnish:

• Pine nuts   1-2 teaspoon spoon
• Pistachio 1-2 teaspoon
• Raisins 1-2 teaspoon
• Almonds 1-2 teaspoon
• Saffron  10-15 threads

Spices:

Powder spices

• Salt to taste
• Black pepper powder 1 teaspoon
• Coriander powder 1 teaspoon
• Khoranjan  powder 1 teaspoon
• Kababa powder 1 teaspoon
• Sumuk powder or Dry Lemon powder 1 teaspoon

Whole spices

• Black pepper whole 1/2 teaspoon
• Cloves whole 12
• Cardamom green whole 6
• Cinnamon sticks 3
• Cumin seeds whole 1 teaspoon

Procedure:

• Soak rice in enough water for 1/2 hour, wash and drain. Keep aside.
• Thoroughly wash the chicken pieces then dry.
• Apply 1/2 quantity of powder spices after mixing all spices together,  1/2 quantities of Ginger garlic paste on Chicken pieces and keep aside in a cool place  for marination (1-2 hours).
• Grill Chicken on charcoal fire or on gas griller till tender. Keep aside.
• Now Fry onion in oil till golden brown
• Add remaining quantities of ginger garlic pastes and powder spices and whole spices fry for 2 minutes then add tomatoes and further fry for 3-5 minutes. Add soaked rice and  2-3 glass water (water should be 1 inch above the rice level) and continue to cook till near to cook.  
• Sprinkle garnish , put grilled chicken pieces, onion cup conatin burning coals and butter. 
• Simmer for 10-15 minutes.
• Delicious Chicken Mandi Rice is ready.
• Serve with Dakkous and Salad.