Arabian Biryani Recipe - How to Make Arabian Biryani Ingredients 2 tablespoons clarified butter 4 tablespoons onion, chopped 1 tablespoon

ginger, minced 4 garlic cloves, peeled and minced 1 teaspoon ground cinnamon pinch saffron or turmeric pinch cayenne pepper, optional cup low-fat plain yogurt 1 pounds boneless halal lamb, cubed salt and pepper to taste 2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric Garnish 2 tablespoons shredded or whole almonds 1 tablespoon golden raisins 1 hard-boiled egg, quartered 1 teaspoon chopped parsley Method Preheat the oven to 325 degrees . Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and saut over medium heat for about 3 minutes. Combine the onion mixture with the yogurt in the blender and puree until smooth. Set aside this mixture aside. Heat the remaining butter and saut the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally. Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture for 25 minutes at 325 degrees. Garnish before serving. Chicken Tajine Recipe Ingredients 1 whole chicken, approximately 3 to 5 lbs. 2 medium onions, diced 4 cloves of garlic, minced 1/2 Cup chopped Cilantro 1/2 Cup chopped parsley 1/2 tea spoon grated fresh ginger 1/2 tea spoon turmeric 2 Table spoon olive oil 1 Cup water 2 pickled lemons 1/2 Cup olives, not pitted Method - Rinse Chicken inside and out; rub with salt. Rinse well again and pat dry. - Heat olive oil in a heavy pot over a medium-high heat. - Mix together, onion, garlic, spices, parsley, cilantro, salt and pepper to taste. - Rub the chicken with of the mixture and carefully place in the heated pot; turning until the chicken is golden brown. Add water and cover. - Reduce heat and simmer for one hour or until cooked. - Chop one pickled lemon and combine with the remaining onion and spice mixture and add the mixture to the pot. - Rinse and drain the olives and add to the chicken. Continue to heat uncovered for an additional 15 minutes. - Remove the chicken. Set aside in a warm place. - Continue to heat the remaining liquid until it is reduced. - Cut the remaining pickled lemon into strips.

- Place chicken on a serving dish, garnish with the sauce, olives and pickled lemon strips Iraqi Biryani - How to Make Iraqi Biryani Ingredients 250 g minced lamb 2 tablespoons fresh parsley, finely chopped 2 tablespoons onions, finely chopped 1 cup vegetable oil or 220 g, for deep frying 1 medium potato or 150 g, cut into medium cubes 1 medium carrot or 150 g, cut into medium cubes 1 medium onion or 125 g, sliced cup frozen green peas or 80 g, thawed 1 whole chicken or 800 g, cooked, without bones and shredded 2 tablespoons raisins teaspoon ground black pepper Pinch of saffron filaments cup almonds or 75 g, peeled and toasted 2 tablespoons ghee cup vermicelli or 75 g 2 cups rice or 400 g, washed 2 cubes MAGGI Chicken Bouillon 1 teaspoons arabic mixed spicess 4 cups water or 1000 ml Preparation In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200C for 10 minutes or until meat balls are cooked. Remove and set aside. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil. In a medium saucepan, heat the reserved oil and saut onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste). In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve. Kabsa Recipe - How to Make The Best Kabsa Ingredients 3 cup Julienne onion 6 tablespoon olive oil 1 leg of lamb 2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom 6 tomato cut into wedges 3 cup tomato juice 2 teaspoon salt cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves 6 cup chicken stock 4 cup basmati rice soaked in water. Garnish: cup whole blanched almonds sauted in oil cup raisins 4 tablespoon chopped parsley Method Heat oil in large pan over medium heat.

Add amount of julienne onion; saut until dark brown in color; remove from heat and set aside. Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sauted. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined. Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil. Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook. Kuwaiti Chicken Biryani Ingredients For the rice: 2 cups basmati rice or 400 g, washed 3 cups water or 875 ml 2 cubes MAGGI Seasoning for White Rice For the chicken: 3 tablespoons ghee 1 medium onion or 125 g, sliced 2 cloves garlic, crushed 1 teaspoon grated ginger 500 g skinned chicken breast fillet 2 cubes MAGGI Chicken Bouillon 2 medium tomatoes or 300 g, peeled and pureed cup yoghurt or 125 ml 1 teaspoon lemon juice 2 tablespoons tomato paste 1 tablespoons ground garam massala teaspoon ground turmeric 2 tablespoons coriander leaves, chopped 2 tablespoons fresh mint, chopped Pinch of saffron filaments, soaked in cup or 60 ml water Preparation Place rice, water and MAGGI Seasoning for White Rice cubes in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly. Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until its cooked. Add MAGGI Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside. In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice. Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked. ooking tips : Sprinkle some rose water over the rice while cooking. Serving tips : Garnish the biryani plate with fried onions, nuts and raisins. Roasted Chicken Stuffed with Rice Ingredients - serves 6 1 tablespoons vegetable oil 1 small onion, chopped cup pine seeds or 75 g 1 cup long grain white rice or 200 g teaspoon ground cinnamon teaspoon ground black pepper 1 cups water or 375 ml

2 cubes MAGGI Chicken Bouillon cup raisins or 75 g 1 large whole chicken or 1400 g Preparation Heat oil in a medium saucepan, add and cook onions and pine seeds over medium heat for 4-5 minutes or until almost golden. Add rice, cinnamon, black pepper, water, MAGGI Chicken Bouillon cubes and raisins. Cook over low heat for 10 minutes or until rice is almost cooked. Stuff the chicken with as much rice as possible, and continue cooking the remaining rice to be served with the chicken. Roast the chicken in a 190C preheated oven for 45-50 minutes or until chicken is cooked. Yogurt Chicken Recipe Ingredients 1 tablespoons ghee 1 kg chicken, cut into pieces 2 medium onions or 300 g, chopped cup pine seeds or 35 g 10 whole cardamom pods 1 cinnamon stick tablespoon fresh ginger, chopped 2 cloves garlic, finely chopped teaspoon chili powder 2 teaspoons mild paprika 2 teaspoons plain flour 2 cubes MAGGI Chicken Bouillon 1 cup water or 250 ml 1 cups yoghurt or 375 ml Preparation Heat ghee in a large saucepan, add and brown chicken pieces. Remove from pan. Add and cook onions, pine seeds, cardamom and cinnamon over medium heat for 5-7 minutes or until onion is golden brown. Add ginger, garlic, chili powder, paprika and flour. Stir for 1-2 minutes. Add MAGGI Chicken Bouillon cubes, water, yogurt, and stir until sauce boils. Return chicken pieces to the pan. Cover and cook over low heat for 30 minutes or until chicken becomes tender. Serve with rice. Tuesday, July 28, 2009 Chicken Musakhan Ingredients 1 kg whole chicken, cut into 4 pieces 6 cups water or 1500 ml cup olive oil or 185 ml 3 medium onions or 450 g, sliced 1 cube MAGGI Chicken Bouillon, crumbled teaspoon ground black pepper 2 tablespoons sumac 3 tablespoons pine seeds, toasted 6 loaves iranian bread, cut into 20 square pieces 15x15cm each piece Preparation Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside. Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.

Add the prepared chicken strips, crumbled MAGGI Chicken Bouillon cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if its needed). Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish. Brush with some olive oil the top of each roll. Bake in a 230C preheated oven until bread becomes slightly brown in color. Roast chicken soup recipe Ingredients 1 tbsp olive oil 2 onions , chopped 3 medium carrots , chopped 1 tbsp thyme leaves, roughly chopped 1.4l chicken stock 300g leftover roast chicken , shredded and skin removed 200g frozen peas 3 tbsp Greek yogurt 1 garlic clove , crushed squeeze lemon juice Method Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins. Add the chicken, remove half the mixture, then pure with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through. Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve. Turkish Chicken Thighs Recipe Ingredients: 8 bone-in skinless chicken thighs 1 tablespoon lemon juice 1 cup plain low-fat yogurt 2 garlic cloves (minced) 1 tablespoon fresh ginger (minced) 2 teaspoons hot paprika 1 1/2 teaspoons dried mint 1/2 teaspoon salt Directions: 1 In a large bowl, toss lemon juice and chicken pieces. 2 In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours. 3 Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes. 4 Reduce heat to 400 degrees F and bake for 15 additional minutes. Chicken and Eggplant Recipe - How to Make Chicken and Eggplant Ingredients 3 tablespoons flour salt and pepper teaspoon ground cumin teaspoon dried ground coriander 4 split chicken breasts with wings, skin on 3 tablespoons oil 1 onion, chopped 2 cloves garlic, chopped teaspoon thyme tsp oregano 1 eggplant, peeled and cut into cubes 2 tablespoons oil 1 cup tomato juice

Method - Season the flour with salt, pepper, cumin and coriander - Cut each chicken breast into 2 pieces keeping bones, skin and wings - Dredge the chicken in the flour mixture and shake off the excess - Heat the oil in a frying pan on medium heat. Begin frying the chicken skin side down making sure to brown both sides. - Remove the chicken from the pan and set aside. - In the same pan cook the onions for 5 minutes until caramelized. - Add the garlic, thyme, oregano, salt and pepper to the onions and stirring for a few minutes, remove from the heat - Salt the eggplant cubes and let stand for some time, wash with water then press the excess moisture from the pieces using paper towels. - Heat oil on medium heat and brown the eggplant cubes, remove from heat. - Add the eggplant to the cooked onions stirring over medium heat. Add the tomato juice and bring to a boil. - Lower the heat, place the chicken back into the pan, cover and let cook for 30 minutes or until chicken is fully cooked - Garnish with thyme and oregano. Rice Boukhari with Meat Recipe Ingredients (serves 6 persons) 3 tablespoons ghee 750 g lamb, pieces with bones 3 medium onions or 450 g, chopped 8 cups water or 2 liters 2 cubes MAGGI Mutton Bouillon teaspoon ground black pepper teaspoon ground cumin teaspoon ground cardamom 3 medium tomatoes or 450 g, pureed 2 cups rice or 500 g, washed and drained 2 medium carrots or 150 g, cut into thin strips and boiled 1 cup mixed fried nuts or 150 g Preparation Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until the they become golden brown. Add water, MAGGI Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low heat for 1 hours or until meat is cooked. When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked. Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.