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Archive for the ‘Rice’ Category

My Aunt Wafa’s Rice and Curry Chicken

Posted in Chicken, Rice on August 3, 2010| 11 Comments »


This is a dish that my aunt Wafa taught me when I spent a week at her and my Uncle Ashfaq’s–long time ago when I was in Yemen. I loved it so much, and I have been making it every since. I always make them together–although you an make each on its own.

For the rice you will need (for 3 servings):

1) 1 cup rice–washed (do not soak)

2) 1tsp of red chilly paste (I usually soak dry red chillies overnight and then liquidize them to a fine paste–and I then store in the refrigerator in a air tight container)

3) 2 small yellow onions, diced

4) 1 green chilly pepper, finely chopped

5)1 tblsp of tomato paste

6) 1 medium tomato, finely chopped

7) 1 tsp ground cumin

8) 1 tsp ground coriander

9) 2tblsp of Olive Oil

10) Salt to taste

For the Curry Chicken you will need:

1) 4 pieces of chicken (skinless and bone in)–I used 2 thighs and 2 drumsticks

2) 2 medium sized yellow onions, finely chopped

3) 1 big potato quartered (more if you so desire)

4) 1tbsp of curry powder–less if you have the spicy kind

5) 2 cloves garlic, finely minced

6) 2 tblsp of finely chopped cilantro

7) 2 tbslp of Olive Oil

8) Salt to taste

To make the rice–

My aunt made the rice in a pressure cooker, and I have noticed that it is definitely tastier if you do so. But you can make in a regular pot. Place pot under medium heat , add the oil, onions and green chilly pepper and let brown. Then add the red chilly sauce, cumin and coriander and let cook for about 2 minutes. Then add the tomatoes and salt and cook until the tomatoes soften. Then add the tomato paste and let cook for one minute. You will end up with this red paste. Add the rice and mix well, and then cover entirely with hot boiling water, cover and leave on low until rice is cooked. Optional–toss with fresh chopped cilantro.

As for the chicken, very easy. In a covered pot, place all the ingredients for the  curry chicken. Mix well,  cover, and leave on medium heat for an hour or so–until the potatoes are cooked through and the chicken pulls from the bone, and the oil rises to the surface. Garnish with finely chopped cilantro. Serve with the rice above, or with bread.

May Allah (swt) grant my aunt Wafa Jannah for teaching me such a delicious and quick meal.

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Zurbiyaan

Posted in Rice, Yemeni Dishes on July 25, 2010| 56 Comments »


What is distinct in this dish is the taste of the most expensive spice in the world–saffron. In Aden this is a dish we usually make for special occasions–weddings and special guest. It is usually made with lamb but I have tried it with chicken and it turns out just as good. You have to be generous with the spices for this dish to turn out aromatic.

You will need:

1) a pound of lamb cut into medium pieces

2) 4 patatoes halved

3) 2 onions–sliced

4) 2 tblsp of regular white flour [I use organic unbleached white flour]

5) 2 tblsp of olive oil

6) tblsp of either balsamic vinegar (recommended) or white vinegar

7) 1 tblsp of lemon juice

8) 3 cups of basmati rice

9) 2 tblsp of ground cumin

10) 2 tblsp of ground coriander

11) a few pods of cardamon

12) a few peppercorns

13) a couple of cinnamon sticks

14) 1/2 tsp of ground cinnamon

15) 1/4 tsp of black pepper

16) 1/4 of tsp of food coloring (orange)–half of which we will sprinkle on the rice.

17) about two pinches of saffron threads (one to marinate the lamb in and the other to sprinkle on top of the rice)

18) 1/2 cup of yoghurt or sour cream (whichever you prefer)

19) salt to taste

 

The night before you intend to make this dish, marinate the lamb and patatoes in ingredients 9-19 +lemon juice + balsamic vinegar + olive oil  . Deep fry the onions after coating them with flour, and add half of it to the marinated lamb mixture for flavor.  Place in an oven stoneware dish or pyrex (enough to accomodate the meat and 3 cups of half boiled rice) and refrigerate.

3 hours before your guests come, add 1 cup of water to the marinated lamb and cover (either with its lid or with foil. Place in a 350 F preheated oven for 2 hours, or until the lamb is tender. Make sure it does not dry out–if you feel it will then reduce the temperature to 300 F.

Boil some water with salt, a few peppercorns, cardamon pods, and sticks of cinnamon. Boil the rice until it is almost done. Drain the rice and leave aside.

When the lamb and patatoes are cooked through layer the rice on top. Sprinkle the rest of the saffron and food coloring. A little water–about a 1/4 of a cup evenly sprinkled. Distribute the rest of the fried onion on top of the rice and OPTIONAL : Take a piece of natural coal –about the size of a nickel or quarter. Light it up, and place in a nest made of the outer and first inner layer of an onion. Place in the middle of the pot , add a few drops of oil to the coal and cover and let the smoke permeate the dish. It will give it a nice smoky flavor. Then cook in the oven at 300 F for another hour–or until the rice is cooked through.

OPTIONAL : I like to add three dabs of butter or aromatic ghee on the face [surface] of the rice. It gives it an extra special aroma and taste.

We usually serve this dish with pickled lemons in red chillie sauce and with yoghurt on the side.

ENJOY :)

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