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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 10 |
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Use Emirati Style Yellow Chicken Stock for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from . Ingredients:
1 cup white basmati rice |
1 pinch saffron |
4 -5 cups chicken stock, with a little water added if need be (please use emirati style yellow chicken stock to be authentic it includes turmeric to make the rice yellow) |
oil, to grease pan |
Directions:
1. Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
2. Preheat oven to 250°F.
3. Put stock into a large pot with saffron.
4. Bring to a boil.
5. Drain the rice and add to the boiling stock. Stir once or twice very gently.
6. Let boil for 8 minutes and strain the rice.
7. Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
8. You may use the remaining stock in Wonderful Iraqi Shorba (Soup) (Gluten Free).
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