Ingredients
- Meat or chicken, cut1 kilogram
Egyptian Rice3 cup- Potatoes, cut into cubes2 pieces
- Tomatoes, cut into cubes2 pieces
- Onions, sliced2 pieces
- Green chili pepper1 piece
- Loomi (dried black lime)3 pieces
Vegetable Oil0.5 cup- Spices for boiling meat or chicken0
- Cinnamon stick2 sticks
- Cardamom pods4 pods
Bay leaves2 leaves- Turmeric pinch0
Onion1 piece
Salt0- Spices for boiling rice0
- Cardamom pods2 pods
- Black peppercorns2 pieces
- Cloves2 pieces
- 1 teaspoon ground cinnamon1 teaspoon
Steps
- 1
Place the meat or chicken in a medium-sized pot and add water until it is submerged.
5 minRequired Tools:
Pot - 2
Put the pot on the heat; when the water boils, remove the scum, then add the spices and salt. Reduce the heat. Cover the pot until the meat or chicken is cooked, then strain the meat or chicken and keep the boiling water.
10 min - 3
In a pot, add the oil and then the onions and potatoes (preferably Egyptian so they don't absorb oil) and fry well until the onions turn golden.
5 minRequired Tools:Pot
Frying Pan - 4
Add the meat or chicken, bell pepper, green chili, loomi, and tomatoes to the pot. Stir the ingredients for a few minutes, then add a cup of the meat boiling water to the pot and let it simmer for 10 minutes.
10 min - 5
Meanwhile, boil the rice in a pot with water and spices for boiling rice, and let it cook until half done, then strain.
10 minRequired Tools:Pot - 6
Add the rice over the meat or chicken, then add a cup of the meat boiling water, and cover the pot well.
5 min - 7
Leave the pot on low heat for half an hour, then remove from heat and let it sit in a warm place until serving.
30 min - 8
Turn the pot upside down onto a serving platter and serve hot.
5 min
Nutrition Facts
Egyptian Riceper 100gVegetable Oilper 100gBay leavesper 100gOnionper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.