Saudi Spiced Rice with Meat and Nuts

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) lamb or chicken, cut into bite-sized pieces 1 lb (450g) lamb or chicken, cut into bite-sized pieces
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/2 cup (75g) almonds, sliced 1/2 cup (75g) almonds, sliced
• 1/2 cup (75g) pistachios, chopped 1/2 cup (75g) pistachios, chopped
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb or chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cinnamon, cardamom, cloves, black pepper, and salt. Cook for an additional 2 minutes to allow the spices to release their flavors.
5. 5.
   Add the drained basmati rice to the pot and stir well to coat the rice with the spices and meat.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.
7. 7.
   While the rice is cooking, heat a small pan over medium heat. Toast the sliced almonds and chopped pistachios until lightly golden and fragrant.
8. 8.
   Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Sprinkle the toasted nuts over the rice and garnish with fresh cilantro or parsley.
9. 9.
   Serve hot and enjoy the flavors of Saudi Arabia!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Lamb or chicken — For tender meat, marinate it with a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• Almonds and pistachios — Toast the nuts in a dry pan over medium heat until they become fragrant and lightly golden.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron threads to the rice while it's cooking.
• To make the dish more aromatic, add a few whole cloves and cardamom pods to the pot while cooking the rice.
• If you prefer a spicier version, add a chopped green chili pepper to the onion and garlic mixture.
• Serve Ruz al Bukhari with a side of yogurt or a fresh salad to balance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Ruz al Bukhari as a main course, accompanied by a side of yogurt or a refreshing salad. It can be enjoyed on its own or paired with grilled vegetables for a complete meal.

Presentation advice

To enhance the presentation, mold the cooked rice into a dome shape using a small bowl or mold. Carefully invert it onto a serving platter and garnish with the toasted nuts and fresh herbs. This will create an impressive centerpiece for your dining table.