Arabian Biryani Recipe - How to Make Arabian Biryani

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Arabian Biryani  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make the best Arabian Biryani. 
 
Ingredients

2 tablespoons clarified butter
4 tablespoons onion, chopped
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
pinch saffron or turmeric
pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless halal lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric

Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley

Method

Preheat the oven to 325 degrees .

Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.

Combine the onion mixture with the yogurt in the blender and puree until smooth. Set aside this mixture aside.

Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.

Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture for 25 minutes at 325 degrees. Garnish before serving.

Chef Osama

More Middle Eastern recipes:

Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice
Chicken Kabouli Al-Batena Style

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Kabsa Recipe - How to Make The Best Kabsa

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kabsa  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make the best Kabsa. 

Ingredients

3 cup Julienne onion
6 tablespoon olive oil
1 leg of lamb
2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom
6 tomato cut into wedges
3 cup tomato juice
2 teaspoon salt
½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves
6 cup chicken stock
4 cup basmati rice soaked in water.

Garnish:
½ cup whole blanched almonds sautéed in oil
¼ cup raisins
4 tablespoon chopped parsley

Method

Heat oil in large pan over medium heat.

Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.

Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined.

Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil.

Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.

When serving, garnish with the remaining sautéed onion and other items as desired. 

More Middle Eastern recipes:

Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice
Chicken Kabouli Al-Batena Style
Kuwaiti Chicken Biryani
Machboos 

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Turkey with Kabsah Spices Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey with Kabsah Spices Recipe. Enjoy theMiddle Eastern Cuisine and learn how to make Turkey with Kabsah Spices. 

Ingredients

Ingredients for the turkey
1 whole Turkey (6 kilos)
1 cup salt

Ingredients for boiling the turkey
1 tsp cloves whole
4 Cinnamon sticks
8 whole cardamoms
4 whole Omani lemons
1 tsp black peppercorns
1 tsp cumin seeds
3 bay leaves
1 onion, chopped
2 celery cut into chunks
2 tsp kabsa spices powder
2 Tbsps butter
Salt

Ingredients for rice and lentil
3 tsp olive oil
3 onions, cubed
2 cups yellow lentil (half cooked)
2 cups potatoes cut to cubes and fried
1 cups pine nuts and cashew nuts
½ raisons (soaked in water)
½ tsp saffron
1 Tbsp rose water or rose syrup
1 cup chicken stock
4 cups basmati rice (boiled and cooked)
6 boiled eggs
Fresh chopped coriander

Method

Clean and wash the turkey thoroughly, dissolve the salt in water, then cover the turkey with water and salt and leave it for 2 hours.

Put a large cooking pot filled with water and put the turkey in on a medium heat, with all the above ingredients for boiling the turkey. (Pick holes or pierce the 2 Omani Lemons before adding it).

When all the ingredients start boiling reduce the fire, and then put the lid on just to cover half of it. Leave it for 60 minutes or until cooked (don’t close the lid and remove the creamy foam which gathers on top while cooking).

After the turkey is cooked remove it , put it aside and strain the stock or broth.

Heat the oven at 180 degrees.

Mix a tablespoon of the powdered kasbsa spices with butter and massage the turkey with this mixture and put the turkey on a tray, put in the oven for 30 minutes until golden.

For rice and lentil

Add oil to a hot pot and then add the onion with stiring for 5 minutes or until it becomes gold in color.

Add the lentil and the rest of the powdered kabsah spices and the other 2 Omani lemons.

Add the potatoes, raisons and dissolve the saffron in the rose syrup and add it to the mixture until they are all mixed together, finally add the turkey stock or broth and add salt if needed.

Reduce the temperature on the mixture for about 20 minutes or until fully cooked.

Add the boiled eggs with stirring the mixture to fluffy it and put rice on the serving plate along with the lentil and vegetables.

Finally add the turkey on top of mixture and sprinkle with coriander.

Notes

The mixed spices or powdered kabsah spices are (cardamom, cinnamon, white pepper, cumin and cloves)

You can cook the turkey straight away in the oven without boiling it first and in this case you can add all the vegetables (onions, celery and carrots) with the turkey on a tray ,you can stuff the turkey with the same vegetables and can add some water , oil, fresh herbs, salt, pepper and spices. Cover the turkey with silver paper half the time it will stay in the oven. Every 1 kilograms of turkey, needs about 40 minutes in the oven at a temperature of 180 degrees to cook. It can be brushed with the stock dripping from it, from time to time, so it wouldn’t dry out.

If using a frozen turkey, keep it for 2 days in the fridge just to melt.

More Main Dish Recipes: 

Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms 
Prosciutto-wrapped beef with pesto

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