Aroz Mofalfal (Arabian Rice)

Arab people are not fan of eating plain rice, they always cooked their rice with spices, vegetables, meat or anything as long as it is not plain. Aroz Mufalfal is made of long grain rice with short vermicelli, sometimes they also called it Roz bi Sha’reh means rice with vermicelli but in this case, the amount of rice and vermicelli to be used are almost the same. I always cooked this rice at home but I always forgot to post it here, anyway, here is it now. To cook this dish, the vermicelli is being fried first so that the color will be a little bit darker from the rice, hence it will be noticeable, other variation is cooking the rice and vermicelli simultaneously without frying the vermicelli first, but for me I always prefer the former version. Sometimes I also include some mixed vegetables (peas and carrots) to add some colors to the rice. This is usually served with fried or grilled meat or chicken on top. I served it with roast chicken last night, the recipe will be posted later.

 

Ingredients:
2 cups long grain rice
cold water
1/4 cup short vermicelli
2 cups boiled water
2 tbsp. melter butter
1/4 tsp. salt
1/3 cup mixed vegetables (optional)

Directions:
1. Soak rice in cold water for 10 minutes,rinse and drain.
2.Heat butter in a pot, fry the vermicelli until slightly brown.
3. Add the boiled water and salt, stir and let it boil.
4. Add the rice, let it boil,when the liquids are almost absorbed, stir in the mix vegetables. Cover.
5. Reduce the heat to low and leave to cook for 30 minutes.

Tips: Put a thin layer of tin under the pan to prevent burning. After 30 minutes, open the pot and stir the top part to see if the rice is done, if it still little hard, cover and cook longer.

See also:
Fried Chicken Biryani

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2 Responses

  1. […] also; Arroz Mofalfal (Arabian Rice) Fried Chicken […]

  2. […] served it as appetizer or side dish. It taste great with pita bread but it can also be eaten with Arabian Rice. Usually, the dipping sauce was made of mayonnaise and yogurt mixture but I still prefer plain hot […]

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