Kushnat Al-Riz – How to Prepare Kushnat Al-Riz

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Kushnat Al-Riz – How to Prepare Kushnat Al-Riz

Kushnat Al-Riz is a relatively modern way of cooking rice that differs from traditional methods. It is a flavorful dish that is easy to prepare and offers a refreshing twist for those looking to experiment in the kitchen.

This dish stands out due to its delicious taste and unique flavor. Here is the recipe for you to try!

Ingredients for Kushnat Al-Riz:

Kushnat Al-Riz

 

For the Rice:

  • 4 cups of rice
  • 2 kg chicken
  • 1/2 teaspoon saffron
  • 2 tablespoons rose water
  • 1/4 cup corn oil
  • 6 black peppercorns
  • 6 whole cardamom pods
  • 2 cinnamon sticks
  • 6 cloves
  • 3 bay leaves
  • 2 green chili peppers
  • 1 teaspoon mixed spices
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 onion (for boiling the chicken)
  • 3 cloves of garlic (minced)
  • 1 large carrot (grated)
  • 1 large onion (chopped, for the kushna)
  • 2 green chili peppers (for the kushna)
  • 1 teaspoon mixed spices (for the kushna)
  • 1 teaspoon ground lime (lumi)
  • 1/2 cup raisins (seedless)
  • Pinch of salt, to taste
  • 1/4 cup olive oil

How to Prepare Kushnat Al-Riz:

  1. Boil the Chicken: Wash the chicken well with cold water and salt. Place it in a deep pot with some water, then bring it to a boil and let it cook until slightly tender.

  2. Drain the Chicken: Remove the chicken from the pot and place it in a strainer to remove excess water.

  3. Fry the Chicken: Heat corn oil in a deep pot over medium heat. Add the chicken pieces and fry them until golden brown, turning them to ensure they cook evenly.

  4. Add Spices and Vegetables: To the pot, add the whole cardamom, peppercorns, cinnamon, cloves, and bay leaves. Stir well to combine the flavors. Then add the sliced onions, chopped green chilies, and mixed spices. Stir again and add water, letting the mixture simmer over medium heat for about 30 minutes.

  5. Prepare the Rice: In a deep bowl, wash the rice thoroughly with cold water. Add a pinch of salt, stir well, and soak the rice in warm water for 30 minutes.

  6. Saffron and Rose Water: In a small bowl, mix the rose water with the saffron and set aside.

  7. Prepare the Kushna (Flavor Mixture): In a large pan, heat oil and sauté the sliced onions until golden brown. Add minced garlic, grated carrot, green chilies, salt, mixed spices, and ground lime. Stir well and cook on low heat until everything is tender.

  8. Cook the Rice: After the chicken has cooked and been set aside, strain the broth to obtain clear stock. Drain the soaked rice and place it in a deep pot with a little oil. Stir the rice over low heat before adding some of the warm chicken stock. Bring to a boil over high heat, then reduce the heat and pour in the saffron and rose water mixture.

  9. Combine Everything: After 2 minutes, make a well in the center of the rice. Pour in the kushna mixture and cover it with rice. Arrange the fried chicken pieces on top and cover the pot. Cook on low heat until the rice is fully cooked and all the flavors are infused.

  10. Serve: Once the rice is cooked, remove it from the heat. Serve the dish in a suitable platter, arranging the chicken pieces on top. Garnish with roasted almonds or any nuts of your choice.

Enjoy your Kushnat Al-Riz with its rich flavors and aromatic spices!

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