Rice And Meat Entres
RICE AND MEAT ENTRES
BASMATI RICE - this recipe makes 4-5 servings of rice
Ingredients:
2 cups of uncooked Basmati rice
2 teaspoons of salt
2 Tablespoons of butter or vegetable oil
Soak the rice in water for 30 minutes. (Soaking the rice is essential since we want a rice that is not sticky.) In a pan, bring 3 cups of water to a boil. Add the soaked rice, salt, and butter. Cover, return to a boil. Cook on medium-high heat until the water level is at the top of the rice (i.e. not above it). Cover again, reduce the heat to low, and continue cooking until all of the water has been absorbed by the rice. Turn off the heat and let sit for 10 minutes. Fluff the rice with a spoon or fork. Serve.
VARIATION 1: If you are planning to serve the rice under a watery stew, or you just like your rice softer, use 3 1/2 to 4 cups of water (instead of 3 cups).
VARIATION 2: Grate two large carrots. Add the carrots to the boiling water and boil for 3-4 minutes before adding the rice.
VARIATION 3: Brown 1/4 cup of sweyweih (1/2 inch vermicelli pieces) over medium heat in a dry skillet. In the rice pan, saute 1/2 a medium onion (finely chopped) in the 2 Tablespoons of butter. When the onions are golden, add the water and bring to a boil. Add the rice, browned sweyweih, and a Maggi chicken bouillon cube. Add more salt to taste. Cook rice as above.
VARIATION 4: Measure the water and add an extra 1/2 cup of water. Add a couple of cinnamon sticks, whole cloves and whole cardamom pieces to the water. Boil for 10 minutes before adding the rice.
VARIATION 5: Add half a green pepper to the boiling water along with the rice.
VARIATION 6: Soak a large pinch of saffron thread in 5 Tablespoons of hot water. When the rice is nearly cooked. Pour the saffron and its water over the rice and finish cooking.
RICE PILAF - great with baked chicken or fish (serves 4-6)
Ingredients:
450g/1 lb Basmati rice, well-rinsed and soaked half an hour
1 large onion, chopped
1 large clove of garlic, crushed
2 Tablespoons olive oil
Good pinch of saffron strands, soaked in 2 Tablespoons warm water
2 ripe tomatoes, chopped (peeled if desired)
2 Tablespoons fresh chopped coriander (or cilantro or parsley)
1/4 teaspoon of each of these powdered spices: cardamom, cinnamon, red or black pepper
1/3 cup of toasted vermicelli, broken in small pieces, if necessary (vermicelli can be toasted by roasting in a dry skillet (i.e. no oil) over medium heat while stirring constantly)
Chicken broth (Measure out the rice with a cup. The appropriate amount of chicken broth is double the quantity of rice.)
Saute the onion and garlic in the olive oil until the onions are golden. Add the tomatoes, chopped coriander, and spices. Fry for one minute. Add the rice, toasted vermicelli, and saffron threads soaked in water. Add the chicken broth. Cover and bring to a boil over med/high heat. When the liquid is absorbed into the rice so that the top of the rice is at the top of the liquid level, then reduce the heat to low. Cover and cook until all of the liquid is absorbed. Remove the rice from the heat. Let the rice sit for a few minutes. Then, flake the rice with a fork. You may add a Tablespoon of butter at this time, if you wish. Serve and enjoy.
BAMIA STEW - meat and okra stew
Ingredients:
2 pounds of stewing lamb or beef, cut into 1 inch cubes
a few Tablespoons of butter or oil
2 medium onions, chopped
3 cloves of garlic, smashed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup of chopped tomatoes
3 Tablespoons of tomato paste
2 Tablespoon of fresh, chopped cilantro or parsley (optional)
1 1/2 pounds of fresh okra ("bamia")
juice of 1 lemon
salt and pepper (black or red), to taste
1 cup of beef bouillon or beef stock
1/2 cup of vinegar
white rice
Wash the okra. Cut off the tops. Soak for 30 minutes in water with 1/2 cup of vinegar. Drain and rinse the okra.
In a large frying pan over medium-high heat, warm a few Tablespoons of butter or oil. Add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon, transfer to a baking dish. Add the onions to the oil in the frying pan and saute until tender and translucent. Add the garlic, cumin, coriander, cinnamon, tomatoes, tomato paste, the 1 cup stock and cilantro. Stir well. Pour over the meat and season to taste with salt and pepper. Cover and bake in the oven until the meat is tender, about 1 1/2 hours. Meanwhile, in a saute pan over medium heat, saute the okra in a few Tablespoons of oil or butter for about 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in Sprinkle the lemon juice evenly over the surface. Cover the dish and return it to the oven. Bake for another 35 minutes. Add stock or water if the mixture seems too dry. Serve the bamia stew hot, over white rice.
VARIATION: This tastes best when baked as above, but can also be made without baking in the oven. In the latter case, brown the meat, add the other ingredients, bring to a boil, cover and reduce heat and simmer until nearly tender. Skip the frying of the okra and add directly to the stew pot on the stove. Add some water, if needed while cooking. Cover and cook on low heat until okra and meat are tender.
SALOONAH LAHAM - meat stew
Ingredients:
meat for 4-5 people (lamb, mutton, beef or camel)
5 cloves of garlic, smashed
1 Tablespoon of turmeric powder
1 large onion, chopped
3 medium tomatoes, chopped
3-4 cups of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
3 Tablespoons of Omani mixed spices (or 1 Tablespoon ground coriander, 1 Tablespoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, and a couple of whole cloves)
3 Tablespoons of tomato paste
3 Tablespoons of fresh, chopped cilantro or parsley (optional)
fresh hot peppers or ground cayenne pepper, to taste
salt or bouillon, to taste
serve over white rice
Leave some meat on the bones (if any) and cut the rest into 1 inch cubes. In a large pan, bring about 7 cups of water to boil. Add the meat. In a few minutes, skim off the foam that collects on the top of the water with a spoon. Add the smashed garlic and turmeric powder. Cover and boil for a few hours, until the meat starts to get tender.
Add the chopped onion, tomato, vegetables, and the rest of the ingredients. Boil until the meat and all of the vegetables are very tender. Add water, if needed, to make it as dry or as soupy as you like it.
Serve the "saloonah" over white rice.
VARIATION: When served over bread (i.e. Omani fareed), the tomato paste is not usually added.
LAMB AND DATE STEW
Ingredients:
1 to 2 teaspoon crushed red pepper
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 pounds of boneless leg of lamb (or beef or camel meat) cut into 1 to 1 1/2 inch pieces (or four pounds of meat with bones)
2 Tablespoon olive oil
2 large onions, chopped
3 cloves of garlic, minced
2 large cans of beef broth (14 1/2 ounces each; or beef bouillon with water)
1 Tablespoon cornstarch
2 Tablespoons cold water
1 cup of pitted dates
cooked white rice
1/4 cup of toasted slivered almonds (optional)
In a mixing bowl combine the spices and salt. Coat the meat with the seasoning mixture. In a large, heavy skillet heat oil over medium-high heat. Brown the meat, in the hot oil. Add onions and garlic, and stir to combine. Pour the broth over all.
Bring to a boil. Then, cover and simmer on the lowest heat for a couple of hours or till the meat is tender. Skim fat from the surface of the juices. Stir cornstarch into the cold water; add to meat in the pan and stir.
Add the dates, and stir to combine. Cover and simmer another 15 minutes or till mixture is slightly thickened and bubbly. (This recipe is also delicious when made in a crockery cooker.)
Serve hot over white rice and garnish with toasted almonds.
CHICKEN BIRYANI
Ingredients:
1 pound of Basmati rice
3 pound chicken, skinned and jointed
1 large onion, thinly sliced
oil, for frying
9 ounces of plain, unsweetened yogurt
1 teaspoon salt
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
2–3 cloves of fresh garlic, smashed
1 teaspoon fresh ginger paste
2 hot chilies, roughly chopped
large pinch of saffron, dissolved in 1 cup of warm milk
juice of 1 lemon
1 cup of fresh chopped coriander leaves or parsley
2 teaspoons garam masala powder (mixed spices) or curry powder
2 pieces of cinnamon stick, 6 cloves, 6 cardamoms
Wash and drain the chicken. In a bowl, mix together chicken, yogurt, salt, turmeric, cumin powder, garlic, and ginger paste and allow to marinate in the refrigerator for 1-2 hours.
Soak rice in cold water for 30 minutes. Deep fry onion until lightly browned and crisp. Remove onions from oil and drain on kitchen paper.
Bring a large saucepan of water to boil and add 3-4 teaspoons of salt to make the water very salty. Add the cinnamon, cloves, cardamoms, and drained rice. Allow to simmer 3-4 minutes or until the rice is about half cooked. The rice will increase in size, but will still be hard in the center. Remove from heat and drain the rice thoroughly.
Put the chicken into a large saucepan with the marinade. Sprinkle on half of the fried onions and half of the chopped coriander. Then add the rice and sprinkle on the remaining fried onions, the remaining chopped coriander, the chilies, lemon juice, garam masala, and saffron milk. Sprinkle on 3 tablespoons of oil.
Make 5-6 holes in the mixture with a wooden spoon handle. Cover with a lid and place on medium heat until steam rises from the holes. Then, reduce temperature and cook on low heat for 45-50 minutes. Move saucepan in a clockwise direction a few times to ensure even cooking.
To serve, fluff the rice a little with a fork, remove the saucepan lid, turn large plate up-side down and cover saucepan with it. Hold the pot and plate tightly together, turn both upside-down. Rice should come out on the plate, with the chicken on the top.
CHICKEN TANDOORI - Our favorite chicken recipe!
Ingredients:
1 whole chicken
1/2 cup of plain yogurt
4 large cloves of garlic, crushed
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon Omani mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1 finely chopped (small) hot pepper (or 1/2 teaspoon cayenne pepper)
4 Tablespoons chopped fresh coriander or cilantro (or some oregano flakes)
Skin the chicken. Wash it, cut it into 8 pieces, and drain it. In a bowl, mix the chicken with all of the other ingredients except for the fresh chopped coriander. Marinate in the refrigerator for 2-3 hours.
Put a heavy sauce pan with a good lid on the stove. Add a few Tablespoons of oil to the pan and turn on the heat. Place the chicken in the pan with the bony side down. Sprinkle the fresh coriander over the chicken. Cover with the lid. Lower the heat to the minimum level and allow to cook for 50-60 minutes or until the chicken is tender. You may serve the chicken as it is, or brown it under a broiler for a few minutes before serving.
VARIATIONS: Grill the chicken. Or bake it in the oven in a covered casserole until tender, then brown it under the broiler for a few minutes before serving.
SALOONAH DAGAAG - chicken stew
Ingredients:
1 kilo of chicken, skinned and cut into pieces
2 large onions, chopped
2 Tablespoons of oil
4 cloves of garlic, smashed
2 medium tomatoes, chopped
3 cups of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
3 Tablespoons of Omani mixed spices (or 1 Tablespoon ground coriander, 1 Tablespoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, and a couple of whole cloves)
1 Tablespoon of ground turmeric
3 Tablespoons of tomato paste
3 Tablespoons of fresh, chopped cilantro or parsley (optional)
1 dried Omani lemon (optional)
fresh hot peppers or ground cayenne pepper, to taste
salt or bouillon, to taste
serve over white rice
In a large pan, saute the onions in the oil, until the onions are translucent. Add the garlic and the tomatoes. Continue cooking for 2 more minutes, stirring occasionally. Add the chicken, the spices and the tomato paste. Stir over the heat for 1-2 minutes. Add 3 cups of water. When it comes to a boil, add the chopped vegetables. Cover and boil until the chicken is well-cooked and the vegetables are tender.
Serve the "saloonah" over white rice.
VARIATION 1: For Green Bean Stew, follow the above recipe, except instead of adding 3 cups of chopped mixed vegetables, add 3 cups of chopped fresh green beans.
VARIATION 2: A modern lower-fat version of this recipe - Do not use any oil. Bring the water to boil and add all the ingredients. Cover and lightly boil until the chicken is tender.
MEZROOTA - this is a traditional Omani summertime favorite, a light tuna with rice lunch, that needs heat and sun to turn out just right
Ingredients:
4 cups of thinly sliced onions
3 rounded Tablespoons of salt
1 can of tuna, drained
2 Tablespoons of melted butter
1/4 cup of lemon or lime juice
1 Tablespoon of ground cumin
1/2 teaspoon cayenne (red) pepper powder
1 Tablespoons slightly crushed oregano leaves
a big pinch of saffron (optional)
cooked white rice
In a bowl, salt the sliced onions. Mix well. Place the bowl outside in direct sunlight on a hot day and leave for at least an hour. Bring in the onions. Wash the onions in water, squeezing them gently. Drain. Wash again two or three times. Drain.
Flake the tuna and add to the onions with the rest of the ingredients. Add 3/4 cup of hot water and salt to taste.
Serve immediately over hot cooked white rice.
VARIATION: Use "O-al" or dried Omani fish in place of the tuna. Soak the dried fish in water for one hour. Boil it in water with 2 Tablespoons of turmeric powder until the fish is very tender. Remove from heat and drain. Smash into small pieces and use in place of tuna.
TUNA OVER RICE - a quick and easy dinner
Ingredients:
a few Tablespoons of butter
1 large onion, chopped
1/2 of a green bell pepper, chopped
2 cloves of garlic, smashed
2 medium tomatoes, chopped
4 Tablespoon of fresh, chopped cilantro or parsley
2 tins of tuna
juice of 1 lemon
1 teaspoon of turmeric powder
1 Tablespoon of ground cumin
1/2 teaspoon of ground cayenne (red) pepper
salt to taste
white rice
In a large pan, saute the onion and green pepper in butter until lightly browned. Add the garlic, tomatoes, and cilantro and saute until the tomatoes are very tender. Open the cans of tuna and drain the tuna. Add the tuna to the pan with the lemon, spices and salt. Add four tablespoons of water and stir gently, leaving the tuna in chunks. Cook for 1 more minute. Prepare 2 cups of white rice (see recipe above). As soon as the rice is cooked spread it over the tuna mixture. Cover the pan and let sit for 10 minutes. Flip onto a serving tray (tuna mixture coming out on top) and serve hot with plain yogurt on the side and a fresh salad.
VARIATION 1: Use "O-al" or dried Omani fish in place of the tuna. Soak the dried fish in water for one hour. Boil it in water with 2 Tablespoons of turmeric powder until the fish is very tender. Remove from heat and drain. Smash into small pieces and use in place of tuna.
VARIATION 2: Add chopped, fried potatoes when you add the tuna, or other vegetables like green peas.
SHRIMP AND COCONUT MILK CURRY
Ingredients:
1 large onion, chopped
2 Tablespoons of oil
1 red or green bell pepper, chopped
3 cloves of garlic, smashed
1 jalapeno (small, hot) pepper, minced
2 Tablespoons of curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cups of broth (vegetable or chicken)
1/4 cup of unsweetened coconut milk
1 1/2 pounds of cleaned shrimp
1 cup of frozen green peas
2 Tablespoons of lime juice
1 Tablespoon of cornstarch
1/3 cup of chopped fresh cilantro
salt and black pepper to taste
In a large, deep skillet saute the onion and bell pepper for about five minutes. Add the garlic, hot pepper and spices and cook, stirring, for another two minutes. Add the broth and coconut milk. When heated add the shrimp and green peas. Reduce the heat, cover and cook for another five minutes. In a small bowl combine the lime juice and cornstarch. Add to the shrimp mixture along with the cilantro. Cook stirring constantly until thickened. Add salt and pepper to taste. Serve over plain white rice.