KIDRA YELLOW RICE WITH MEAT RECIPE
How To Make KIDRA YELLOW RICE WITH MEAT Using TAHOON - KIDRA YELLOW RICE SPICE;
Time To Prepper And Cook: About 1 HOUR 30 MINUTES
Serving Size: 2 Persons
Yellow rice is a common traditional dish in many countries. Yellow rice is made from simple ingredients and is easy to prepare. White Basmati rice or long-grain rice can be used for this recipe.
Tahoon - Kidra Yellow Rice Spice is a mix of spices that contains turmeric and safflower which gives the white rice its yellow hue.
Kidra Rice dish is part of the traditional Palestinian food, especially in southern areas of Palestine. Different types of meat can be used like beef, lamb, or chicken. The meat is cooked in a clay pot with whole chickpeas, basmati rice and unpeeled garlic cloves. It is usually served with yogurt or chopped salad on the side.
Kidra rice dish paired with Tahoon – Kidra Yellow Rice Spice.
1 lb. Beef Top Sirloin or Lamb Top Sirloin
2 ½ Cup Basmati Rice
½ Cup Whole Chickpeas – Raw (Do NOT use canned Chickpeas Whole)
2 Pcs. Fresh Yellow Onions - Medium Size
2 Pcs. Whole Fresh Garlic Bulbs
1 tsp. Grease or (1 tbsp. Vegetable Oil)
1 ½ tbsp. Tahoon - Kidra Yellow Rice Spice Add To Cart 🛒
1 tsp. Tahoon - Baharat Mix Spice Add To Cart 🛒
1 ½ tsp. Salt (As to your preference)
Start cutting the beef or lamb meat into 2 inch dice pieces, then put it in a nonstick pot, sprinkle with a pinch of Tahoon - Baharat Mix Spice and mix it together.
Peel and cut the onions into 4 pieces. Put it into a food mixer/food processor; mix it until it turns to a liquid.
Break the 2 whole fresh garlic bulbs and rinse the unpeeled garlic cloves with water.
COOK THE CHICKPEAS
Rinse the whole chickpeas to get rid of the starch for 1 minute. Place the ½ (half) Cup whole chickpeas into a fine mesh strainer and rinse under cold (tap) water until the water turns clear. Transfer the chickpeas to a pot and add water until it covers the chickpeas completely. Cover the pot with its lid; place it on the stove over medium heat until the water starts boiling. Cook for about 15 minutes and check if the chickpeas have softened. Once cooked, put the chickpeas into a fine mesh strainer to drain out the remaining water.
COOK THE MEAT
Do NOT Marinates the meat! Place a medium sized clay pot, or nonstick pot, on the stove at medium heat. Remove the pot lid and add ½ (half) tsp. grease until it melts. Put the meat into the pot and stir it with the grease. Cook until medium rare.
Add the liquefied onion on top of the meat and stir it with the meat for about 1 minute. Cover and keep the heat at medium for about 1 minute then check to see if the liquefied onion has gotten or started to get a golden color.
Add 6 cups tap water into the pot, set the heat to high and cover the pot. Cook until the meat broth starts boiling. Add 1 tsp. salt, 1 ½ (one and half) tsp. Tahoon – Kidra Yellow Rice Spice, and add the boiled chickpeas and the unpeeled garlic cloves into the pot and stir for few seconds. Cover and set the heat to medium until the meat is cooked.
After meat is done, set the heat to low and separate the meat from the broth. Place it into a wide bowl and let the sauce and chickpeas cook in the pot.
COOK THE RICE
While the sauce is cooking, start rinsing the rice. Place the rice into a fine mesh strainer and rinse with cold water. Wash the rice for about 20 seconds until the water turns clear. This will help get rid of the starch and prevent the rice from being too sticky.
Add the rice to the clay pot mix it with the broth and chickpeas. Place the meat on top of the rice, cover and keep the heat at very low for about 30 minutes. Cook for another minute or two if needed.
Turn off the heat, keep it covered and let it rest for a few minutes in the steamy pot. Taste the rice to see if it’s done.
Once everything is cooked, turn off heat and cover for 10 minutes before removing the lid. Remove it from the pot and place the meat on top of the rice, Enjoy!