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Thursday, 14 January 2016
Zurbian is an Arabic dish of rice and meat with spices of own choice and traditions. It is similar to Hyderabadi Biryani and believed to be influenced by Ruz Biryani. it is very popular in parts of the Arabian Peninsula as well as Somalia. The meat you can have of your choice from chicken or mutton.
Zurbian is a special occasion dish that is usually served in weddings and ceremonies or you can say for special guests. Not only does zurbian taste delicious, it is also very pleasing to look at: the contrast between the plain white basmati rice, the bright yellow colour of the saffron-tinged rice, and the pale reddish colour of the stew-covered rice. To make the rice even more festive-looking, some like to add fried onions and toasted nuts. Zurbian should not be dry and some of the tomato-yogurt stew should remain at the bottom. The best meat to use is lamb shoulder as it is more tender and tends to stay more moist.
1: Meat 1kg (cut in pieces)
2: Basmati rice 3 cups (soaked in water for 20 minutes)
3: Onion 1 medium (chopped)
4: Ginger Garlic paste 1 tbsp
5: Butter 2 tbsp
6: Turmeric powder half tea spoon
7: Salt as per taste
8: Cinnamon powder half tea spoon
9: Almond 1/4 cup (peeled and sliced)
10: Tomatoes 2 (chopped)
11: Cardamom 1tbsp (ground)
12: Black pepper 1tsp (ground)
13: Plain yogurt 1 cup
14: Potatoes 2 (pealed and cut)
15: Cooking oil half cup
16: Coriander half cup (chopped)
17: Water 12 cups
18: Salt 3 tbsp (or as per taste)
19: Eggs 3 (hard boiled and sliced)
In a pan heat cooking oil on low flame, add onions and cook till golden brown.
Heat 2 tbsp of butter on low flame and add meat to brown it on all sides, add water and stir well, cook for about 1 hour or till the meat is cooked, remove the meat from the stock once its cooked.
Add rice to the stock (should be about 6 cups left) boil the rice till about 90% boiled, drain the rice,
add cooked onions, meat, ginger & garlic paste, turmeric powder, salt, cinnamon powder, cardamom, black pepper and cook on medium flame.
Add yogurt and tomatoes and cook for few minutes on medium flame.
Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.
Serve on a large serving dish and garnish with almonds and egg slices.
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