Saudi Carrot Basmati Rice Zainabs Moms Recipes

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BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS



Basmati Rice Pilaf With Cauliflower, Carrots and Peas image

Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, side dish

Time 1h15m

Yield Serves 6

Number Of Ingredients 18

1 cup basmati rice
1 1/2 tablespoons unsalted butter
2 3/4 cups water
Salt to taste
2 tablespoons extra virgin olive oil
2 shallots or 1 small onion, finely chopped
1 cup diced carrots
6 ounces cauliflower, broken into very small florets (2 cups)
2 tablespoons chopped fresh dill or parsley
1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 teaspoon sugar
Freshly ground black pepper to taste
1/3 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
1/2 to 1 cup frozen peas (to taste)
3 tablespoons pine nuts, toasted until golden
3/4 cup cooked wild rice (about 1/3 cup uncooked)

Steps:

  • Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
  • In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
  • Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
  • Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams

EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)



Easy Saudi Kabsa (Zainab's) (Gluten Free) image

Tasty. Chicken with spiced yellow rice & a nice tomato sauce or if you are tomato free serve it with Recipe #359835 used to replace the tomato puree. Modified from http://arabicbites.blogspot.com

Provided by UmmBinat

Categories     Chicken Breast

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 20

2 boneless skinless chicken breasts, pounded thin
sea salt
fresh ground pepper
3 tablespoons olive oil
1 1/2 cups white basmati rice
3 cups chicken stock (I use just a little less for what I find perfect rice)
1/4 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1/4 teaspoon kabsa spices (Saudi Kabsa Spice Mix)
1 pinch turmeric
salt
2 cups canned tomato puree (or Basic Nomato Sauce (Tomato Free Tomato Sauce) to be tomato free)
1 tablespoon tomato paste (none if you are tomato free)
salt
fresh ground pepper
1 teaspoon olive oil
1/4 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
1 pinch ground cumin
1 teaspoon tahini
4 garlic cloves, crushed
chicken stock, if needed (or water)

Steps:

  • Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
  • Rince basmati rice well and soak in cold water for 20 minutes.
  • Drain.
  • In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
  • For the sauce stir all the ingredients under daqous heading in a medium pot.
  • Simmer until well combined over low heat adding additional liquid if needed.
  • Serve chicken breast alongside basmati rice with Daqous & a green salad.
  • Enjoy.

CINNAMON BASMATI RICE WITH GOLDEN RAISINS



Cinnamon Basmati Rice with Golden Raisins image

Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

1 tablespoon unsalted butter
1 medium yellow onion, cut into 1/4-inch dice
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup uncooked basmati rice
1 whole bay leaf
1 cinnamon stick
2/3 cup golden raisins
2 cups water
Salt and freshly ground pepper

Steps:

  • Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
  • Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
  • Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
  • Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

SAUDI CARROT BASMATI RICE (ZAINAB'S MOM'S)



Saudi Carrot Basmati Rice (Zainab's Mom's) image

I give this 5 stars. It's very delicious and a nice colourful presentation. I serve this along with a small whole roasted chicken and a fresh salad. Modified from http://arabicbites.blogspot.com.

Provided by UmmBinat

Categories     Long Grain Rice

Time 40m

Yield 3 cups, 2 serving(s)

Number Of Ingredients 7

1 1/2 cups basmati rice
1 medium carrot, shredded
1/2 teaspoon kabsa spice mix (Saudi Kabsa Spice Mix)
fresh ground black pepper
salt
2 3/4 cups chicken stock
1/4 cup pine nuts

Steps:

  • Also required: 2 paper towels cut in half.
  • Wash rice in a sieve until water runs clear.
  • Soak rice for at least 15 minutes in a pot of cold water.
  • Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them.
  • Drain rice and add all ingredients to a large bottomed pot.
  • Cover and bring to a boil.
  • Reduce heat and simmer for 13-18 minutes, still covered.
  • Uncover and fuff with a fork leaving it on the same burner.
  • Place 3 of the paper towel pieces around the rim of the pot and cover tightly again.
  • Use the forth one for any mess or save for later.
  • Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice).
  • Fluff again and serve.

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