Ouzi Rice
Chef ItiShare
Ouzi rice. A traditional Middle-eastern dish that is often made on special occasions. It's warm, hearty and aromatic. The combination of well seasoned rice, mince, onion, carrots, peas ,unique Arabian spices along with fork tender lamb is the secret behind of this marvellous dish.
Ouzi Rice; Fragrant Middle Eastern Rice and lamb
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Category
Rice
Cuisine
Middle Eastern
Author:
Chef Iti
Ouzi rice is an elegant Middle Eastern dish, combining fragrant spiced rice, tender meat, and toasted nuts. Often encased in delicate, golden pastry, it offers a harmonious blend of flavours and textures, making it a refined choice for special occasions.
Ingredients
Ingredients for Lamb
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500g lamb cutlets
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600g lamb pieces
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500g of ground beef
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1 tsp of Vegeta (or all purpose seasoning)
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1 tsp of Salt
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2 tsp of Seven spices
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1 tsp Black pepper
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½ tsp of Turmeric
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1 bay leaf
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1 clove of garlic
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4 cups of Water
Ingredients for the Rice
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½ cup of Jasmine rice
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3½ Basmati rice
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1 tbsp of Olive oil
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1 tsp of Ghee
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500g Ground beef
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2 cloves of garlic, minced
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1 small onion
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3 mild green chillies
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1 cup of peas
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1 cup of diced carrots
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1 bay leaf
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4cm cinnamon bark/ stick
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1 tbsp of 7 spices
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½ tsp of black pepper
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1 tsp salt ( or to taste)
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1 chicken stock cube
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1 tsp of paprika
Garnishes
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1 tsp olive oil
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¼ cup Blanched almonds
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¼ cup Cashews
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Parsley as needed
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1 cup of reserved stock
Directions
Add lamb chops and lamb pieces to a pressure cooker along with spices and water.
Cook on high pressure for 45minutes until fork tender
Wash and soak rice
While to meat cooks add olive oil and ghee to a large saucepan.
Saute diced onion along with crushed garlic and green chilli.
Add minced beef together with , salt , chicken stock cube, bay leaf , cinnamon bark, black pepper and 7 spice.
Saute seasoned beef mince for 3 minutes or until slightly browned.
Introduce diced carrots, frozen peas and paprika.
Add strained rice and fry on medium heat until most of the liquid evaporates.
Check on cooked lamb. Remove lamb pieces and strain out the stock. Reserve 1 cup of stock for later.
Pour the remaining stock into pot of rice and cover to simmer on medium heat for 25 to 30 minutes until the rice is cooked. Check for seasoning.
Add olive oil to a frying pan and toast almonds and cashews until golden.
Once the rice is cooked dish on a large platter and add lamb pieces on top of the rice.
Pour some of the reserved stock over the lamb for added moisture. Not too much or the rice will be overly wet.
Garnish with toasted nuts and parsley and Sahtain!
Recipe Video
Recipe Note
- Mixing Jasmine rice with Basmati rice improves the overall texture of the rice. However you may use Basmati only.
- Soaking the rice speeds up the cooking time.
- In place of Almonds and cashew nuts use pine nuts.
- Buy 7 spices from Middle Eastern supermarket.