Prep 7 mins
Cook 40 mins
A good and simple flavoured Gulf Arabian rice dish which is standard accompaniment to most Gulf meals. Good with Kuwaiti Curried Chicken (Quwarmah Ala Dajaj) or Saudi Fish Curry (Samak Quwarmah) among others. This dish may be made into yellow rice by adding 3/4 tsp turmeric for colour and is also very good with a chicken stock cube added to the water for more flavour. I recently made this with homemade stock and added some pine nuts to the onions near the end of cooking time until they were golden, it was really tasty. Modified from, The Complete Middle East Cookbook by Tess Mallos.
- 2 cups white basmati rice
- cold water
- 1 tablespoon salt (or to taste)
- 1 large onion, finely chopped
- 1⁄4 cup ghee (or butter)
- Preheat oven to 350°F.
- Pick over rice and wash gently with cold water until water runs clear. Drain.
- Bring 6 cups water to a boil in a large pot, add rice and salt and return to the boil, stirring occasionally to keep the grains separate. Boil for 8 minutes, the strain in a large sieve.
- Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light coloured.
- Grease a 9 X 13 inch baking pan. add half the onion to the pan and add strained rice on top and toss with a fork to mix onion through rice. Sprinkle the rest of the onion on top of rice. Cover well with aluminum foil and place in oven until done. (If you feel the rice needs more moisture add sprinkles of water to the dish and place back in the oven until done) Approximately 15 minutes.
- Fluff up with a fork and serve pilled on a plater.
This rice turned out perfect light and though! I added about 1/3 of cup of water to pyrex mold in the oven as the cover was not tight. I baked it 15 minutes. Next time I will try with turmeric and onother time I will try to roast some cumin with the onions too.
Thanks a lot for this tasty recipe.
Ooooh, this was yummy and we couldn't stop eating it! What I did: First, the recipe was cut in half. For no other reason except I wanted to, I substituted regular long grain white rice. Yellow onion from our CSA box. Added 1 3/4 teaspoons of salt. Baked in a buttered 8" Pyrex pan for about 20 minutes. Carefully turned pan upside down and placed the rice on a serving platter. Next time I will use basmati and try the alternate suggestions of flavored broth, turmeric and pine nut garnish; and add a little more extra onion. Qualifies to be added to my official Best of 2011 Cookbook. Reviewed for NA*ME tag and Veg Tag/March. Served with Roasted Chicken Al-Kabsa (Saudi) (Gluten Free) (you can view my menu with that review).
Such a simple recipe but so tasty. I was a bit distracted and my butter had started to get a little brown before I tossed the onions in, and I have to say that turned out quite well. Thanks for an easy variation to an otherwise plain side.