1/11 Photos of Rice With Onion (Mashkoul)
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.
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- 1Preheat oven to 350°F.
- 2Pick over rice and wash gently with cold water until water runs clear. Drain.
- 3Bring 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.
- 4Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light coloured.
- 5Grease 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.
- 6Fluff up with a fork and serve pilled on a plater.
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Nutritional Facts for Rice With Onion (Mashkoul)
Serving Size: 1 (98 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 377.3
- Calories from Fat 113
- Total Fat 12.5 g
- Saturated Fat 6.9 g
- Cholesterol 26.7 mg
- Sodium 1401.8 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 3.1 g
- Sugars 1.9 g
- Protein 6.2 g