Traditional biryanis are not as complex as people have made them to be today. They can be rather simple yet filled with exotic reminders. I took an Indian biryani and turned it into a Saudi biryani by changing out India’s flavor to the taste of kingdom by adding such things as shabaih leaves and kholengan. If all of the spices are not available where you live just skip them and if you do not have rice maggi you can substitute it for any bouillon cube.
1 large chicken, cut into 4 pieces
3-1/2 tablespoons olive oil
salt and pepper to… Continue reading
This is my favorite drink. This drink is so versatile and goes great with breakfast all the way to dinner. One of the best things about this drink is that you can get those non milk drinkers in your home to drink up. This is a popular drink all over the middle east. I use a light colored honey when making it because I prefer the taste personally. You could also use soy milk and it would taste pretty much the same. I tend to do that from time to time and just tell everyone its a smoothie.
4 cups… Continue reading
This dish reminds me of an Arabic style pot pie. The dough is quite nice and workable. You will have everything you need in this quick and satisfying meal bread, meat and vegetables.
2-1/2 cups all purpose flour
1 egg, beaten
6 tablespoons milk
1/2 cup vegetable oil
1 teaspoon salt
250 grams ground lamb
1 medium onion, finely chopped
1 small tomato, finely chopped
1/2 tablespoons Arabic spice
1 cube Chicken bouillon, dissolved in 2 tablespoons of water
1 egg, lightly beaten, extra
1. I a large bowl, combine flour, egg, milk, vegetable oil and salt. Knead… Continue reading