3 Reviews

Delicious way to make rice! I used Emirati Style Yellow Chicken Stock for the stock, which gives the rice this extraordinary flavour. Thanks for sharing!<br/>Made for Exploring UAE in the N*A*M*E Forum.

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Mia in Germany January 31, 2014

Comfort food yummy good! I did make with water not stock. After cooking 8 minutes I added 1/4 cup hot water with saffron(skipping the chicken stock). Then mixed it in to the cooked rice. I also added one small diced cooked carrot for color.
Thanks for the delish eats!

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Rita~ September 20, 2010

I had homemade chicken stock (from making saleek) on hand from two days previous and used it to prepare this rice. While the rice soaked I made the stock using your recipe: #418911. Finely minced carrot and celery and threw it into the stock and rice. The mixture boiled for 5 minutes and by that time all liquid had evaporated and rice was cooked. The rice was transferred to an oiled casserole dish and kept warm at 275 degrees. I made a mistake and added two teaspoons of turmeric and not two tablespoons. I couldn't taste the loomi and next time I think I would still use two teaspoons or perhaps a little less turmeric but increase the loomi. We'll use the leftovers for dinner tonight and in wraps tomorrow for easy sandwiches. Served with meatballs. Reviewed for Ramadan Tag.

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COOKGIRl September 10, 2010
Emirati Yellow Rice