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Added April 04, 2010 | Recipe #418913
Showing 1-3 of 3
on January 31, 2014
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 20, 2010
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!
on September 10, 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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (381 g)
Servings Per Recipe: 3