Egyptian Rice Recipe |
||
|
You will need :- 4 tablespoons oil 2 large onions, chopped ½ lb. lean lamb cut into 2 cm (¾ inch) cubes ½ lb. boneless chicken, cut into 2 cm (¾ inch) cubes 2 cloves garlic, crushed 1 teaspoon paprika salt and pepper to taste 1 cup chicken stock, use cube ½ red pepper, seeded and diced 1 x 315 ml can Garbanzo beans (chick peas), drained and rinsed 3 cups cooked long grain rice
Cooking Time:- 1-1¼ hours
Heat oil in deep or shallow fry pan set at medium heat. Brown onions, lamb and chicken on all sides. Reduce temperature, add garlic and stir into meats, season with paprika, some salt and pepper. Be careful with the salt at this stage. Add chicken stock, reduce pan to fast simmer, cover and cook gently for 45 minutes, stirring occasionally. Make sure there is enough stock in the pan to prevent scorching; add a little more if necessary. When meats are nearly tender, add red pepper and chick peas. Cook for 15 minutes. Raise temperature to medium if there is any liquid left in the pan, stirring mixture to evaporate it off but being careful not to scorch. Add rice and fork through until well combined with meats and very hot.
Serve immediately.
Serves 4.
|
||