The ULTIMATE yellow Middle Eastern Rice - Tangy, Umami and Earthy

By Middle Eats · 45 min

Ingredients

Instructions

1. Wash the basmati rice 3 to 4 times until the water runs clear.
2. Peel and finely dice the onions into medium-small pieces. Deseed and dice the tomatoes small. Slice the green chilli into small pieces.
3. Melt the butter with the oil in a pot over medium heat. Add the diced onion and minced garlic and saute 5 to 7 minutes until softened and wilted, without browning.
4. Add the green chilli, tomato, black limes, cardamom, cloves and bay leaves. Stir and saute 3 to 5 minutes until the tomatoes soften.
5. Add the salt, black pepper and turmeric, then stir in the rice.
6. Add the lemon juice, then enough stock to barely cover the rice, topping up with water if needed.
7. Bring to a boil on high, then cover tightly and reduce to the second-lowest heat. Steam about 20 minutes.
8. Remove the lid and fluff the rice with a fork. Cover again and simmer 2 more minutes, then serve.

Summarized from Middle Eats's video. Watch it for the details.

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