Ba7 7ari Meat With Rice Bahrain Recipes

TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS

Steps:

• Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
• Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
• Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
• Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
• Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
• Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
• Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
• Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
• Serve the rice on a large serving plate and place the grilled chicken halves on the top.

BA7-7ARI - MEAT WITH RICE (BAHRAIN)

Steps:

• Rub meat with spices.
• Fry in cooking oil until browned on all sides. (I love to use a cast iron pan for this part).
• Remove to plate.
• Fry onions and garlic in same pan until very soft, adding tomatoes part way through so they get cooked as well.
• Add meat to a large pot along with tomato mixture, add in tomato paste, mix thoroughly.
• Add water to cover, pierced dried limes and salt to taste.
• Bring to the boil.
• Simmer covered on low until meat is tender.
• Remove liquid so that the amount of liquid left in the pot is what you would usually cook rice inches.
• Add soaked white basmati rice.
• Simmer covered until the rice is done.

TRADITIONAL BAHRAINI MUHAMMAR - SWEET RICE DISH

Steps:

• Soak together saffron, cardamom, cloves, and rosewater; leave aside to steep.
• Add rice to 6 cups of lightly salted boiling water: boil to half cooked - about 8 minutes; drain.
• Stir sugar through the hot rice.
• Heat the ghee or butter in the same pan the rice was boiled and add the sweetened rice. Sprinkle the rose water mix on top.
• Cover the rim of pan with a cloth or paper towels and place lid on tightly.
• Cook over very low heat about 20-25 minutes. Transfer to serving platter.
• Top with melted butter.

MARAGAT BAMIA - OKRA STEW WITH GOAT

Steps:

• Rub meat with ibzaar mixture.
• Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
• Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
• Add above mixture to meat.
• Add water (make sure that meat is completely covered by at least 1 inch).
• Add tomato paste, lemon (or dried limes) and salt to taste.
• Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
• Serve with Basmati rice.

BAHRAINI STYLE LIVER

Steps:

• Peel and dice the potato into small pieces and par boil until slightly soft.
• Fry the onions and garlic in oil until soft.
• Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
• Add the potatoes, liver and salt and mix on a high heat.
• Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
• Serve with green salad, spring onions and pita bread.