Rice With Dried Fruits And Meat

Rice with meat and dried fruits is a tasty dish that combines fragrant basmati rice, sweet dried fruits like apricots and raisins, crunchy almonds, and delicate, seasoned meat (usually lamb or chicken). With roots in Middle Eastern and Central Asian cuisine, the meal offers the ideal balance of salty, sweet, and nutty textures. It is renowned for its lively flavors and festive appeal.

Recipe Ingredients:

• 2 cups basmati rice
• 1 pound lamb or chicken, cubed
• 1 large onion, sliced
• 3 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/2 cup raisins
• 1/2 cup dried apricots, chopped
• 1/4 cup almonds or pistachios, toasted
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

How To Make Rice With Dried Fruits And Meat

1. Get the ingredients ready. Drain the rice well after washing it until the water flows clean. Cut the meat into small pieces.
2. Cook the Meat In a pan with hot oil, sauté the onions until they turn brown. Brown the meat on all sides after adding it.
3. Put some spices in there. Season the meat with cardamom, turmeric, cinnamon, and cumin. Cook for two minutes after stirring to coat evenly.
4. Simmer after adding the broth. Add the broth and heat until just beginning to boil. Simmer for 20 minutes on low heat.
5. Prepare the rice. Cook rice till nearly done in a another saucepan. After draining, let it cool a little.
6. Mix and Cook Together. Cover the meat mixture with a layer of rice. Sprinkle nuts, apricots, and raisins on top. Cook on low heat with a lid on.
7. For fluff, use steam. For ten to fifteen minutes, steam the mixture. As the rice cooks through, let the flavors to combine.
8. Warm up and serve. Using a fork, lightly fluff the rice. If desired, top with additional nuts after plating.

Rice With Dried Fruits And Meat Recipe Tips:

• Spiced Vegetarian Rice With Dried Fruits. Replace the meat with hearty vegetables like sweet potatoes, carrots, and zucchini; sauté the vegetables until they are soft and slightly caramelized; add the spices for a pleasant aroma; substitute vegetable broth for chicken broth to make the dish more vegetarian; add more dried fruits, like figs or cranberries, for a sweeter taste; and add chickpeas or lentils to increase the protein content.
• Nutty Rice in the Persian Style with Dried Fruits. For a tangier taste, substitute barberries for the raisins to incorporate Persian influences. To add crunch, add a variety of toasted nuts, such as pistachios and walnuts. For a tangy scent, add a little orange zest. For a crispy bottom layer, cook the rice using the tachdig crust-forming technique.
• Rice and Dried Fruits with Mediterranean Chicken. For a more succulent and Mediterranean-style dinner, use chicken thighs. For a savory variation, include sun-dried tomatoes and olives. For herbal undertones, substitute oregano and thyme for cumin. Before serving, garnish with fresh parsley and a little olive oil.

How To Store & Reheat Leftovers?

1. In The Fridge: Store leftovers in an airtight container in the refrigerator for up to three days. Ensure it cools completely before sealing.
2. In The Freezer: Freeze portions in freezer-safe containers or bags for up to two months. Thaw overnight in the refrigerator before reheating.
3. To Reheat: Reheat in a covered skillet on low heat with a splash of water or broth to prevent drying out.

Rice With Dried Fruits And Meat Recipe Nutrition Facts

Calories: Approximately 450 per serving.
Protein: 25 grams per serving, mainly from the meat.
Carbohydrates: 60 grams per serving, mainly from rice and dried fruits.
Fat: 12 grams per serving, mostly from vegetable oil and nuts.
Fiber: 4 grams per serving, contributed by dried fruits and nuts.
Vitamin A: 15% of the daily value, from dried apricots and raisins.
Vitamin C: 5% of the daily value, from dried fruits and spices.
Iron: 20% of the daily value, from meat and nuts.
Potassium: 400 milligrams per serving, from dried fruits and meat.
Magnesium: 10% of the daily value, from nuts and spices.

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