Natureland Organic Long Grain Brown Basmati Rice 1kg

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25.30 SR

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Natureland Brown Basmati Rice 1 Kg

Natureland organic long grain brown basmati rice

Steamed Rice Recipe 45 cups boiling water 10 cup Natureland brown basmati rice, rinsed 84/XNUMX teaspoon Natureland sea salt XNUMX teaspoon Natureland butter Bring water to a boil, then add rice and salt and simmer for XNUMX minutes, then reduce heat to low, cover and simmer for XNUMX minutes; turn off heat and leave for XNUMX minutes. Add butter, fluff rice with a fork, then serve with salt or pepper to taste. Steamed Rice Here, boil the rice in six times the amount of salted water in an uncovered pot over medium heat for XNUMX minutes. Drain the rice for XNUMX seconds, then return to the pot over low heat for XNUMX minutes, covered. Alternatively, steam the rice in a steamer basket over a little water in the pot. Chicken Makbous with Whole Rice Recipe (recipe from Mrs. Ghanima Al-Turki’s Travel Book, adapted by Natureland). Kuwaiti Chicken Makbous with Natureland Basmati Rice Ingredients Chicken XNUMX chickens, washed well inside and out XNUMX medium onion, cut into quarters XNUMX cloves of garlic XNUMX cinnamon sticks XNUMX black limes, pierced XNUMX cloves XNUMX cardamom pods XNUMX and a half tablespoons Natureland sea salt XNUMX liters of water Stuffing Ingredients XNUMX and a half cups of yellow onion, finely chopped XNUMX tablespoons of water XNUMX tablespoon Natureland butter, or Natureland olive oil ½ cup of raisins, soaked in hot water ¼ cup of split dates, boiled until tender ¼ teaspoon each of cinnamon, black lime, cumin, black pepper, coriander, turmeric, and Natureland sea salt. ½ teaspoon cardamom Rice Ingredients XNUMX tablespoons (XNUMX grams) Natureland butter XNUMX medium onion, finely chopped ½ teaspoon each cardamom and cinnamon XNUMX cups Natureland rice, soaked for XNUMX to XNUMX minutes XNUMX cups chicken cooking water XNUMX teaspoon saffron soaked in ½ cup water Preparing the Chicken Boil water with whole spices until the water is fragrant, then add the chicken and cook for XNUMX minutes. Drain the chicken from the water, brush it with saffron water (keeping the rest for the rice), and sprinkle it with a little cardamom and cinnamon on all sides. Set aside until you prepare the stuffing. Preparing the stuffing Place the onions in a pan, stir until the water dries up, then sprinkle with a little water and continue stirring until it dries up again, gradually add the rest of the water until the onions are browned. Add the butter (or Adani ghee) and stir a little, then add the spices and cook for a minute until fragrant. Then add the raisins and the split dates to the stuffing, stir for a full minute, then remove the stuffing from the heat and set aside. Stuff the chicken with three tablespoons of the stuffing, then sew it up completely, and set aside until the rice is cooked. Preparing the rice Put the butter in a medium-sized pot, and fry the onions until they are browned and crispy. Here add the spices, and stir until they give off a fragrant aroma. Add the rice to the onions, and stir over medium heat until dry. Add the hot chicken water that is boiling over the rice. Stir a little, then leave the rice to cook covered over low heat, pour the saffron water over its surface a quarter of an hour before it is cooked (the rice cooking time is approximately forty-five minutes). Place a heat diffuser under the pot, then place the stuffing over the rice on one side, and leave the pot over low heat. Fry the chicken in Nature Land oil, or grill it in the oven. Place the chicken over the rice and stuffing and serve the dish with daqoos, maabouj and salad