Prepare the chicken stock- let it simmer while you prepare the other ingredients.
Melt the butter in a frying pan and saute the garlic and onion for about 2 minutes.
Add the rice and tumeric powder to the garlic and onions, and lightly fry the mixture until the rice is yellowed (about 2 minutes).
Transfer the rice/onion/garlic mixture to a small pot, then add raisins, lemon slice, and salt to the mixture.
Add the chicken stock into the rice mixture, making sure that there isn't too much or too little liquid (the liquid level should be about 1 inch above the rice level) Bring mixture to a boil, then bring to low heat, allowing to simmer for about 20 minutes.
Stir occasionally to prevent the rice at the bottom from getting burnt.
Mix in remaining ingredients (cinammon, parsley, tomato, pepper).
Serve warm.
Ingredients:
2 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onions
1 clove garlic ( peeled and minced)
1 cup long-grain white rice ( uncooked)
1 teaspoon turmeric powder
1/4 cup raisins
1 slice lemons ( thin)
1/4 teaspoon salt
1 tomatoes, chopped
1/4 teaspoon cinnamon
1/4 cup parsley, chopped (optional)
1 pinch pepper
Steps/Methods:
Prepare the chicken stock- let it simmer while you prepare the other ingredients.
Melt the butter in a frying pan and saute the garlic and onion for about 2 minutes.
Add the rice and tumeric powder to the garlic and onions, and lightly fry the mixture until the rice is yellowed (about 2 minutes).
Transfer the rice/onion/garlic mixture to a small pot, then add raisins, lemon slice, and salt to the mixture.
Add the chicken stock into the rice mixture, making sure that there isn't too much or too little liquid (the liquid level should be about 1 inch above the rice level) Bring mixture to a boil, then bring to low heat, allowing to simmer for about 20 minutes.
Stir occasionally to prevent the rice at the bottom from getting burnt.
Mix in remaining ingredients (cinammon, parsley, tomato, pepper).
Serve warm.
