Yellow Middle Eastern rice with black limes
Middle Eats · ♥ 8.7K likes · 396.3K views · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup basmati rice
Wash the rice in a strainer set in a bowl of water, massaging the grains to remove surface starch; change the water when saturated and repeat about three times until it stays clear. Drain.
- 2 whole brown or Spanish onions
Halve the onions, make two to three horizontal cuts, slice down evenly, then cut across into medium cubes.
- 2 whole plum tomatoes
De-seed the tomatoes and dice them a little finer than the onions (or grate them).
- 2 tbsp vegetable oil
- 2 tbsp butter
In a thick-bottomed pot over medium heat, add the vegetable oil and butter and let the butter melt.
- 3 cloves garlic cloves
Add the onion and minced garlic and cook 5 to 7 minutes, stirring occasionally, until softened and wilted without sticking or browning.
- 3 whole black limes
- 2 whole bay leaves
- 2 whole cloves
- 2 whole cardamom pods
Add the chilli, then the tomatoes, then the black limes, bay leaves, cloves and cardamom; saute 3 to 5 minutes until the tomatoes soften.
- 1½ tsp salt
- ½ tsp black pepper
- ¾ tsp turmeric
Season with salt, black pepper and turmeric, then stir in the washed rice.
- 4 tbsp lemon juice
- 200 ml concentrated chicken stock
Add the lemon juice, then add stock a little at a time until the rice is just barely submerged.
Bring to a boil on high, cover with a tight fitting lid, turn to the second lowest setting and simmer 20 minutes.
Fluff the rice with a fork to separate the grains, cover again and steam a couple more minutes.
Pour onto a platter; keep the crispy rice from the pot bottom aside. Serve with grilled meat.
Serving and tasting