You will never see me posting on a Friday unless it is for a challenge. And how could I miss a challenge that is so close to my heart? The Muslim Food Bloggers Challenge happened by a whim. A group that is beautifully moderated by Lubna and Huma to bring in Muslimah bloggers from around the world is where this idea was born, and was beautifully accepted by the enthusiastic ladies in the group. It is heartwarming to see that every challenge is met with a lot of interest. We are now in our challenge #12, which means that it is one year old! How fast! From starting with the Mamoul I cooked from Sawsan’s blog till the last one, each recipe has been an interesting journey. I am hoping that we will be able to keep moving along with the challenge as long as possible, InShaAllah…
This month, it was assigned that we all could select from the 11 challenges that had already passed away – either we take up one we missed or repeat one that interested us. I would love to mention that along with me, Shanaz is another blogger who participated in all the challenges. JazakAllah Khair for being there in every challenge! I wish I could give a prize for the same! 😀 All I have with me now is a heart full of love and gratitude… But doesn’t mean that I don’t value any of the others… I am thankful for each and every one of you who has taken time of your schedule and cooked for the challenge. If it wasn’t for all of you, we wouldn’t have been here… 🙂
I was actually really lazy to cook for the challenge and was really looking at posting something from my drafts. But then I didn’t want to do it. After considering so many options, I settled for a recipe that had really pushed me to try it, from none other than sweetheart Fami’s blog! Here’s is one blog, I read and comment on every post. Of late, she has been slowing down but it is OK, we all need our space. I love how she starts off each post of hers and the detailed description about each recipe she posts, and every time I end up having a big smile on my face. We had just done cooking from any Muslimah blogger last month, and mine seems to be a repeat this month too! 🙂 I guess from the pictures, you would have guessed that it is a meat and rice dish that was cooked!
Bedouin Meat Rice is what I decided to cook from Fami’s space. That same day morning, I had tried her upma. I suck at making upma though it is a very basic recipe and you are supposed to be knowing it. But each time, I used to make it, it would come out very dry. That day, when I made her style, B said, “Thaatha, give chai with it, anyway it will be dry.” I just looked at him and said, “This time, it isn’t”. He sat quietly eating it and remarked, “Hmm… it really isn’t!” 😀 So finally I stuck gold with her recipe. Will tweak it as per my family’s liking and post it sometime in the future, InShaAllah…
Now coming back to the rice, the simplicity of making it is what made me try it. I didn’t have lamb, but I had boneless beef cubes in my fridge. I went to the supermarket to specifically get pine nuts so that I don’t miss it in the dish. Only when I started prepping up, I realized I didn’t have enough meat to feed the men in the house! But still I had decided I was making this, so I didn’t stop it at that. Went through the steps, but got confused in bits and pieces. I don’t know why but reading and re-reading wasn’t helping me find the gaps. Finally I had to ask Fami to clear my doubts. With whatever I adjusted and made, the rice was a hit. It complemented beautifully with some Daqoos I made – InShaAllah will share the recipe when the time comes! 😀 – and since the meat was not enough to satisfy 4 hungry adults (it is usually 3 but on Fridays, it becomes +1 due to a visiting cousin 🙂 ) plus 2 kids, I had to fry some chicken legs too. Hehe… This rice can also be served with the Salata Hara, which I have already posted earlier…
Just like how Majboos is made, the rice is cooked in meat stock, but so much more easier! Don’t forget to enjoy the aroma of it while cooking! Really amazing… Sometimes it does make you wonder how such super simple recipes can lead to some amazing food on the table! Thank you Fami for sharing it and I am glad I got to try something from your blog finally! Love you to the moon and back… <3
Bedouin Meat Rice
- 500 gm beef/ mutton/ lamb cubes refer notes
- 1 tbsp ghee
- 2 large loomi dried lime
- 4 cinnamon sticks
- 4 cloves
- 6 green cardamoms
- 2 cups water
- Salt to taste
- 3 cups basmati rice soaked for 30 minutes and drained
- 4 green chillies chopped
- FOR GARNISH:
- 1 tbsp ghee
- 4 tbsp pine nuts
- 4 tbsp raisins
- 1/2 bunch coriander leaves chopped
- Wash the meat well and allow to drain.
- In a pressure cooker, heat ghee. Give a cut to the loomi and add to the ghee.
- Bruise the cardamoms and add along with the remaining whole spices. Briefly fry them for a couple of minutes.
- Add the meat and salt. Cook stirring till the meat is slightly browned and there is no moisture.
- Add the water and close the lid of the cooker. Cook for 6-8 whistles till the meat is done. Switch off and allow the pressure to go completely.
- Open the cooker. Drain the meat and spices and reserve the stock.
- Measure the stock and add enough HOT water to make it a total of 5 cups.
- Pour the liquid into a big saucepan and bring it to boil. Add the cooked meat, drained rice and green chillies and bring it to a rolling boil.
- Keep on low flame and cook on closed lid til the water is drained.
- Cover the top with aluminium foil and cook on steam for a further 10 minutes on low flame. Switch off and allow it to rest for another 10 minutes.
- Meanwhile, heat ghee for the garnish and fry the pine nuts. Add the raisins and toss till puffed. Switch off and drizzle over the rice, Sprinkle in the coriander leaves and immediately close the lid to keep the flavors intact.
- Toss the rice well and serve hot with daqoos or salata hara.
While using more meat, add an extra cup of water while cooking the meat for the stock. Add up hot water accordingly.
I usually use an average of 1 1/2 cups to 1 3/4 cup of water for the rice I use. Use water as per the type of rice you use.
The last steaming step is optional. But it keeps flavors locked and will make your rice more apart.