Adeni Zurbian Rice
A spiced Adeni-style rice dish, often served as a complete meal.
A spiced rice and meat-style rice dish from Aden, Yemen, often made as a full meal.
Like a fragrant spiced rice pilaf.
A good rice dish to serve hot as a main meal.
Ingredients
- 1 kilo Bone-in meat
- half a kilo Basmati rice
- 1½ cups Yogurt
- 1 Cinnamon stick
- 1 piece Bell pepper
- 10 cloves Garlic
- for garnish Nuts for garnish
- 6 pieces Small potatoes
- 2 cups Fried onions
- mentioned without a quantity Ginger
- mentioned without a quantity Bay leaves
- mentioned without a quantity Saffron
- 10 cloves Cloves
- half a teaspoon Turmeric
- half a teaspoon Cumin
- half a teaspoon Cinnamon
- half a teaspoon Ground cardamom
- half a teaspoon 7-spice blend
- 8 pods Cardamom pods
- 10 peppercorns Peppercorns
- 1 cup Water
- quarter cup Oil
- 1 tablespoon Salt
- half a kilo Long-grain rice
- for soaking the saffron Warm water
- 1 piece Charcoal
- mentioned without a quantity A little oil
Instructions
- In a bowl, soak the rice in plain water.
- In a blender, combine the yogurt with 1 cup of water, salt, the cinnamon stick, bell pepper, garlic, fried onions, ginger, bay leaves, saffron, turmeric, cumin, cinnamon, ground cardamom, regular spice blend/7-spice blend, and pieces of ginger; blend until the marinade is ready.
- In a pot, heat a little oil, then add the spices, bay leaves, and ginger, followed by the meat.
- In the pot, add the yogurt marinade to the meat, then leave it over the heat until the meat is cooked.
- In another pot, bring plenty of water to a boil, then add bay leaves, the cinnamon stick, and the soaked rice; cook the rice until it is nearly done.
- In a colander, drain the rice after it is partially cooked.
- In an assembly pot, place half the rice first.
- In the pot, place the meat, potatoes, and remaining sauce in the center over the rice.
- In a glass or small bowl, soak the saffron in warm water.
- In the pot, add the bell pepper, then finish covering the mixture with the remaining rice.
- In the pot, pour the soaked saffron over the top.
- In the pot, add a little oil over the top, then cover it with a lit piece of charcoal to smoke the dish.
- In the pot, leave it over low heat for about 10 minutes.
- On a serving platter, spoon out the rice, then arrange the meat and potatoes on top.
- On the serving platter, garnish the top with fried onions and nuts.