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Al-Ahram Weekly 15 - 21 July 1999 Issue No. 438 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 15 - 21 July 1999 Issue No. 438
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Profile Features Travel Living Sports Time Out Chronicles People Cartoons Letters Turmeric rice
By Moushira Abdel-Malek
Ingredients:
1/2kg chicken strips
2 cups rice
1 small onion (grated)
1tbsp turmeric
1/2 of each: green, red, yellow capsicum (strips)
2 1/2 cups water (hot)
Sunflower oil
Salt + pepper + allspice + cinnamon
Method:
Wash the rice and soak it in hot water for half an hour. Mix the chicken with the onion and season. Stir fry them in oil until slightly browned. Add the turmeric and the other spices and stir for a couple of minutes. Add the capsicum and stir for one more minute. Pour the water and season to taste. Bring to the boil, then strain the rice and add it. Cover and leave over medium heat until liquid is absorbed. Stir gently to mix all ingredients. Cover, lower the heat to the minimum and allow to cook over a simmering ring. Leave to settle down for five minutes, then serve with sautéed vegetables, a beet root or a green salad, and a yoghurt-cucumber salad.
