Middle East Food: Arab Rice Recipe

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Middle East Food Arab Rice Recipe
Middle East Food: Arab Rice Recipe 

 Suddenly I wanted to eat Arabic rice or Middle East food recipe. Long time did not eat arabic rice that made itself, first-time is usually the rice part, my elder brother cooked. While my side, the salad and the sauce I made. If you want to do everything you can. I cooked a few tugs for 3 4 people but for 5 families.

 Many people say that this rice is very crunchy. Yes it is. That is why most arabic rice is sold at RM20 and above for each set. And if it's easy to sell it is a typical spice of arabic rice. More easy to do work.

 I modified some of these recipes according to what materials are available at home. There is no Arabian spice (never thought to buy hehe). Rice also use ordinary rice sieh hehehe ...

 Okay read the recipe first, but this recipe for 5kg rice. For fish and others, you have to add so that it is suitable for 5 kg of rice. If you want to cook a small amount of rice, just follow the ingredients that I share with you. I'm not a chef, so if my explanation is unclear and you do not understand I'm very sorry.

 Recipe of Nasi Arab
Ingredients

  • 5 kg - Basmathi rice Mogul Faiza -> washed and stained
  • 1 large can - cow oil
  • 1 sachet - cinnamon
  • 1 pack - an open door
  • 1 pack - cardboard
  • 10 seeds - large onions -> thinner slices
  • 1 bunch - mint leaves -> torn rough
  • 1 piece - soup leaves -> torn rough
  • 15 flames -> can be preferred if desired
  • 1 bowl - ginger sliced
  • 2 packs or more - raisins
  • 2 packs or more - cashew nuts
  • Salt to taste
  • Enough water
  • Saffron or yellow dye

Ways
1. Dilute the beef in the frying pan and then fry onion, cinnamon, starch and fruit so that the onions are slightly wilted.
2. Add basmathi rice and fry it with about 5 minutes of frying material.
3. Move rice that has been fried for a little longer into the rice cooker.
4. Add enough water according to recommended rice syrup.
5. Add salt and seasoning if desired, mix well then sprinkle with other ingredients such as ginger, mint leaves, soup leaves and fire chillies and do not stir.
6. Add the new raisins and cashew nut to the lid of the pot.
7. Rice and freshen the dye, slowly mix well but mix well when ready to serve.

 Additional tips
-Every size can be reduced accordingly

 Chicken Recipe of the Kabsah
Ingredients

  • 1 chicken - sliced ​​4 and boiled until 3/4 cooked
  • 4 or 5 tablespoons - * spices
  • 10 tbsp - honey
  • Sufficient - salt
  • Yogurt - if any and like

Ways
1. Beat cooked chicken 3/4 cooked
2. Sprinkle with spices, salt and honey
3. Marinate in 30 minutes or more
4. Fry until slightly crisp
5. Tap and cut the chicken according to the desired size
6. Ready to serve and eat with Nasi Arab

 Additional Tips
The ready-to-cooked spices can also be baked if diligent
- Use the same recipe for goat

 Salad Recipe
Ingredients

  • Cucumber -> remove pith
  • Tomato -> remove seeds
  • Radish Red -> remove skin
  • Vinegar
  • Salt and Sugar


 The way it is
1. Cucumbers, radishes and tomatoes cleaned and diced
2.Give them all with vinegar and salt to taste

 Arabian Sauce Recipe
Ingredients

  • 20 batang - Chili Hijau
  • 5 bars - Red Fire Chilli
  • 5 sticks - Green Fire Chilli
  • 5 seeds - Tomatoes
  • 4 stems - Coriander leaves
  • 4 pieces - Peppermint leaves
  • Sufficient - Salt And Sugar

Ways
1. Blend all ingredients up to 3/4 crushed
2. Feel salt and sugar once

 Additional tips
- Can add more chilies if spicy
-Actually do not need to remove seeds

 Arab Rice Soup
Ingredients

  • Water is enough
  • 2 tablespoons of spices
  • Salt
  • Ways

Ways
1. Boil enough water
2. Add the spice and salt spices
3. Ready to eat with Arabic rice

 Kabsah Spices Recipes
Ingredients

  • Coriander
  • Jintan Manis
  • Jintan Putih
  • Black pepper
  • Cardamom
  • Clove
  • Chili powder / Paprika
  • Turmeric powder

Ways
1. Sangan or fry without oil all ingredients except chilli powder and turmeric powder.
2. Ready for a while to mix freshly ground turmeric powder and chilli powder.
3. Blend all ingredients up to half as smooth and can be stored in suitable containers.

 You can try .. !!

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