Main Course Recipes
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Meat and Rice Kabsa
Ingredients:
Kabsa:
Vegetable oil, 2 onions (250 grams), Cinnamon stick, Cardamom, Cloves,
Bay leaves, Dried lime, 6 cloves of Garlic (20 grams), Lamb/Goat meat
(1 kilogram), 1 tbsp Cumin, 1 tbsp Coriander, 1 tbsp Paprika, 1 tsp
Black pepper, 1 tsp Turmeric, 2 tbsp Tomato paste (30 grams), 3
tomatoes (250 grams), Basmati rice (2 cups, washed and soaked for 30
minutes), Salt (1 tbsp or to taste), Hot peppers and Bell peppers and
3 cups Chicken broth
Daqoos/Sahawik:
2 Tomatoes (200 grams), Garlic (2 grams), Hot pepper, Coriander (3
grams), 1/4 tsp Cumin, Salt and 1 tbsp Lemon juice
Instructions:
Kabsa:
1. Heat a pot with a bit of vegetable oil.
2. Add and sauté: Chopped onions, cinnamon stick, cardamom, cloves,
bay leaves, dried lime, and garlic. Cook until the onions caramelize.
3. Add the lamb or goat meat. Season with cumin, coriander, paprika,
black pepper, and turmeric. Cook for about 5 minutes.
4. Stir in tomato paste and diced tomatoes. Cover the pot and let the
tomatoes cook for 5 minutes.
5. Pour hot water into the pot until the meat is covered. Cook over
medium heat for around 1 hour or until the meat is fully cooked.
6. Remove the meat from the broth, strain the broth, and return the
meat to the pot.
7. Add washed and soaked basmati rice, salt, hot peppers, bell
peppers, and chicken broth. Cook over high heat until the liquid
reduces.
8. Reduce the heat to low and let it simmer for another 25 minutes or
until the rice is cooked through.
Daqoos/Sahawik (Fresh Tomato Sauce):
1. Blend tomatoes, garlic, hot pepper, coriander, cumin, salt, and
lemon juice in a food processor until smooth.
2. Refrigerate the sauce until serving time.
Chicken Biryani
Ingredients:
3 large Red onions (sliced thin), 200ml Peanut oil, 1 kg Chicken
thighs (skin off), 4 tbsp Yogurt, 1 tsp Chilli powder, 1/2 tsp Ground
turmeric, 1 tsp Garam masala, 3 tsp Ginger paste, 1 tsp Garlic paste,
Juice of 1 Lemon, 2 green chillies, 2 Cinnamon sticks, 12 Cardamom
pod, 2 tsp Cumin seeds, 6 Cloves, Salt to taste, 1 Bunch mint, 1 Bunch
coriander and 1 kg Aged basmati rice
Instructions:
1. Start by making the crispy onions by heating up the oil in a
saucepan over a medium high heat and frying the sliced onions in
batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the
crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger,
garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced
thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot.
Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes.
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green
chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick,
2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for
6-8 minutes or until its just cooked. You still want a bit of bite in
the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7
minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the
chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy
onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the
biryani.
12. Turn your element to medium high for 10 minutes, then turn it down
to very low for 30 minutes. Take from the heat and let it rest for 20
minutes before taking the lid off and serving.
Spicy Egg Fried Rice
Ingredients:
5-6 Green onions, 6 Cloves of garlic, 1-2 tbsp Crushed chilli flakes
(add based on spice tolerance), 2 Servings cold rice 2 Eggs and
Cooking oil as needed
Sauce:
1 tbsp Light/regular soy sauce, 1 tbsp Dark soy sauce, 1 tbsp Water
and 1 tsp Sugar
Note: Add salt if needed
Instructions:
1. Clean and trim 5-6 green onions. Mince the white parts and thinly
slice the green parts for garnish.
2. Mince 6 cloves of garlic. Add more or less depending on size of the
cloves or taste.
3. Take 2 servings of cold, day old rice in a bowl and separate the
clumps. This helps in even stir frying. Cold, slightly dried out rice
is essential for the perfect fried rice texture.
4. Mix the sauce ingredients in a bowl and set aside.
5. To a heated wok/pan add some oil and scramble 2 eggs with a pinch
of salt. Set aside.
6. Set flame to medium and add 2 tbsp neutral cooking oil. When the
oil is hot, sauté the garlic and green onion for 30 seconds.
7. Reduce flame to low and sauté 1-2 tbsp crushed red chilli flakes
for 30 seconds or until fragrant. Chilli flakes will burn if the flame
is too high.
8. Increase flame to medium high, add rice and stir fry until mixed
well with the aromatics.
9. Add the prepared sauce and stir fry for 2-3 minutes. The rice needs
to fry well so keep tossing and turning.
10. When the rice is fried well, add the previously scrambled eggs.
Mix everything well and adjust salt if needed.
11. Add the green part of green onions and switch off the flame. You
don’t want to overcook them.
12. Serve the spicy egg fried rice with a crispy fried egg, a side of
your choice or on its own