Kuwaiti Chicken Biryani Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Kuwaiti Chicken Biryani recipe. Enjoy Middle Eastern Cuisine and learn how to make Kuwaiti Chicken Biryani. 

Preparation time : 35 minutes
Cooking time : 50 minutes
Serves 6

Ingredients

For the rice:
2½ cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 cubes MAGGI® Seasoning for White Rice
For the chicken:
3 tablespoons ghee
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
500 g skinned chicken breast fillet
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
½ cup yoghurt or 125 ml
1 teaspoon lemon juice
2 tablespoons tomato paste
1½ tablespoons ground garam massala
½ teaspoon ground turmeric
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
Pinch of saffron filaments, soaked in ¼ cup or 60 ml water

Preparation

Place rice, water and MAGGI® Seasoning for White Rice cubes in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly.

Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until it’s cooked.

Add MAGGI® Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside.

In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

ooking tips : Sprinkle some rose water over the rice while cooking.
Serving tips : Garnish the biryani plate with fried onions, nuts and raisins.

Nutrition Information

Fats : 9.30 g
Protein : 27.00 g
Carbohydrate : 62.00 g
Energy : 444.00 Kcal

More Middle Eastern Recipes:

Rice Boukhari with Meat
Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks

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Rice Boukhari with Meat Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Rice Boukhari with Meat recipe. Enjoy Middle Eastern Cuisine and learn how to make Rice Boukhari with Meat.

Preparation time :     25 minutes
Cooking time :     2 hours

Ingredients (serves 6 persons)

3 tablespoons ghee
750 g lamb, pieces with bones
3 medium onions or 450 g, chopped
8 cups water or 2 liters
2 cubes MAGGI® Mutton Bouillon
¾ teaspoon ground black pepper
¾ teaspoon ground cumin
¾ teaspoon ground cardamom
3 medium tomatoes or 450 g, pureed
2½ cups rice or 500 g, washed and drained
2 medium carrots or 150 g, cut into thin strips and boiled
1 cup mixed fried nuts or 150 g

Preparation

Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until the they become golden brown.

Add water, MAGGI® Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.

When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.

Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     2 hours
Fats :     45.00 g
Protein :     39.00 g
Carbohydrate :     84.00 g
Energy :     866.00 Kcal


More Middle Eastern Recipes:

Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad

Save and share Rice Boukhari with Meat Recipe

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Good Karma Schawarma Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Good Karma Schawarma recipe. Enjoy Middle Eastern Cuisine and learn how to make Good Karma Schawarma.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

2 cups plain yogurt
1/4 cup minced garlic
3/4 cup minced onion
1/4 cup red wine vinegar
4 tablespoons freshly chopped parsley leaves
2 tablespoons chopped fresh oregano leaves
2 tablespoons salt
1 1/2 tablespoons ground cumin
1 tablespoon freshly ground black pepper
1 tablespoon red chili flakes
1 teaspoon fresh sage
4 pounds boneless, skinless chicken thighs, cut or pounded 1/8-inch thick
1/2 cup frozen spinach, thawed and chopped
1 cup roasted red bell peppers, cut into strips
Tzatziki sauce, recipe follows
Flatbread, recipe follows
Special Equipment: 8 by 12 by 4-inch aluminum tray

Directions

In a large bowl, combine yogurt with garlic, onion, vinegar, parsley, oregano, salt, cumin pepper, red chili flakes, and sage. Add chicken and marinate in the refrigerator for 12 to 24 hours.

Preheat oven to 350 degrees F with oven rack in center.

Fit a 9 by 13-inch baking sheet with a cooling rack. Remove chicken from marinade, taking off excess marinade. Place meat randomly on top of each other on the aluminum foil tray, creating 1-inch of meat. Add spinach, spreading evenly, and repeat with another 1-inch layer of meat. Add a layer of red bell peppers, and finish by covering with another inch of meat.

Press layers firmly together. Remove foil tray with chicken to the baking sheet. Poke holes in bottom of foil to allow excess liquid to drain. Bake in center of oven

for 45 minutes until chicken is firm and holds together. Cut corners of tray and push the sides of foil down, to expose meat to brown. Continue to cook for another 30 minutes or until the meat registers an internal temperature of 165 degrees F. using an instant-read thermometer.

Let rest for 10 minutes. Remove Schawarma to a cutting board, discarding foil. Slice into 1/2-inch thick pieces.

Serve sandwiched in flatbread and drizzled with Tzatziki Sauce.

Flatbread (Chapatis):

1 1/2 cups whole-wheat flour, plus extra for kneading and rolling out dough
1 teaspoon salt
1 cup water

In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.

Preheat a griddle over medium heat.

Divide dough into 8 equal balls. Using a rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.

Yield: 8 (7-inch) flatbread rounds

Tzatziki Sauce:

1 cup Greek yogurt
1 cup sour cream
1/2 English cucumber, chopped into 1/4-inch dice
1/4 cup freshly minced mint leaves
3 tablespoons minced garlic
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a medium bowl, mix all ingredients together well. Refrigerate at least 1 hour.

Yield: 2 1/2 cups

Recipe courtesy Guy Fieri, 2007
Show: Guy's Big Bite - Episode: Nomadic Noshes 

More Middle Eastern Recipes:

Roasted Eggplant Spread
Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks

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Roasted Eggplant Spread Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Roasted Eggplant Spread Recipe. Enjoy Middle Eastern Cuisine and learn how to make Roasted Eggplant Spread. 

Cook Time: 45 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

1999, The Barefoot Contessa Cookbook
Show: Barefoot Contessa - Episode: All Aboard

More Middle Eastern Recipes:

Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad

Save and share Roasted Eggplant Spread Recipe

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Lebanese Baked Eggplant Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Baked Eggplant recipe. Enjoy Middle Eastern Cuisine and learn how to make Lebanese Baked Eggplant. 

Prep Time: 20 Min
Cook Time: 1 Hr 10 Min
Ready In: 1 Hr 30 Min

Ingredients

2 eggplants
1 teaspoon salt
2 tablespoons olive oil
1 pound beef stew meat, cut into small pieces
1 large onion, chopped
1 1/2 cups chopped walnuts
2 large potatoes, cut into 1 inch cubes
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste

Directions

1. Cut eggplants into half-inch slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; blot up the liquid with a paper towel.

2. Preheat an oven to 350 degrees F (175 degrees C).

3. Heat the olive oil in a skillet over medium heat; brown the onion and stew meat in the hot oil. Stir in the walnuts and cook another 2 minutes; remove from heat.

4. Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish; spoon the beef mixture over the layer of eggplant. Top the beef mixture with the remaining eggplant slices, potatoes, and tomatoes; season with salt and pepper.

5. Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.

More Middle Eastern Recipes:

Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad
Hummus Dip

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Shish Tawook Grilled Chicken Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Shish Tawook Grilled Chicken recipe. Enjoy Middle Eastern Cuisine and learn how to make Shish Tawook Grilled Chicken.

Prep Time: 30 Min
Cook Time: 10 Min

Ingredients

1/4 cup lemon juice
1/4 cup vegetable oil
3/4 cup plain yogurt
4 cloves garlic, minced
2 teaspoons tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
2 onions, cut into large chunks
1 large green bell pepper, cut into large chunks
1 cup chopped fresh flat-leaf parsley

Directions

1. Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.

2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

Nutritional Information

Amount Per Serving  Calories: 299 | Total Fat: 13.4g | Cholesterol: 88mg

More Barbecue Recipes: 

Moroccan Lamb or Beef Kebabs (Brochettes)
Malai tikka, chicken kebab
Spicy lamb kofta kebabs with houmous dressing
Middle Eastern Skewers with Almond Rice 

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