Arabian Rice

Name: Arabian Rice
Ingredients: 1 1/2 cups long grain rice; 1/2 cup thin vermicelli, broken into small pieces; 200 g lean ground lamb or 200 g beef; 4 tablespoons oil; 3 tablespoons butter; 1 onion, chopped; 2 teaspoons cinnamon; 1 teaspoon white pepper powder; 2 teaspoons ground allspice; salt, to taste; 800 ml chicken stock; 50 g pine nuts, lightly roasted

12 ingredients

10 steps

Ingredients

1 1/2 cups long grain rice
1/2 cup thin vermicelli, broken into small pieces
200 g lean ground lamb or 200 g beef
4 tablespoons oil
3 tablespoons butter
1 onion, chopped
2 teaspoons cinnamon
1 teaspoon white pepper powder
2 teaspoons ground allspice
salt, to taste
800 ml chicken stock
50 g pine nuts, lightly roasted

Directions

1

Place rice in a bowl with cold water and leave to soak for 20 minutes.
2

Meanwhile, heat the oil and butter in a large heavy saucepan, add the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince.
3

Add the broken vermicelli and fry for another 5-10 minutes till slightly brown.
4

Drain and wash the rice till water runs clean.
5

Add the rice into the pan and give it a good stir (but be careful as to not break the rice in the process).
6

Add in all the spices and mix it in well.
7

Add in the boiling-hot stock and give it all one good stir.
8

Cover the pan and simmer over low heat for about 15-20 minutes (till all the water's been absorbed and rice cooked through).
9

Take the pan off the heat, take the lid off and cover the pan with a clean towel and leave to rest for 10 minutes.
10

Gently fluff up the rice with a fork and serve with pine seeds sprinkled on top.