This classic Arabian Gulf is believed to originate from the nomadic Bedouin tribes hundreds of years ago, when people could use only foods not sensitive to high heat. As the cultural communication of modern cooking entered throughout the Middle East, new seasonings and vegetables were added to the original rice and meat.
- This dish is ideal for rice and beef lovers.
- Though it’s originally prepared with lamb, you can use desired type in this dish; some might even prefer chicken as a healthier choice nowadays.
- This is a festive and delicious recipe that suits cooking for one or for many.
- 3 Cups AbuKass rice
- 1whole chicken
- 6 Cups water
- 2 dried limes
- 5 tomatoes
- 2 onions, diced
- 5 garlic cloves, peeled and finely diced
- 1 tbsp. coriander, chopped
- ¼ cup olive oil
- Mixed spices as desired
- Salt & pepper as desired
- 1½ Cup tomatoes (ripe)
- ¼ Mint leaves
- 1 Cup green chili peppers
- Salt as desired
- Start by slicing onion, tomatoes and garlic in to wedges and chop fresh coriander.
- In medium casserole heat oil and sauté onions and garlic for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add water spices, salt and dried limes and cook for 30 minutes.
- Add the rice to water and tomato, cover the mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- To prepare sauce: Skin the tomatoes and mix all the ingredients together, and finally season to taste.
Garnish with chopped parsley, better served hot.