Somali Rice with Vegetables

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3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
1 c. frozen vegetables (I used peas an carrots.)
3 chicken cubes
4 cardamom pods
4 cloves
1 cinnamon stick
4 cups chicken stock (a little more might be needed)

1. Heat the oil in a flat bottomed pot.
2. Add onions, vegetables, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are
translucent.
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes.
5. Fluff with a fork.

Comments

  1. xeyFebruary 22, 2009 at 11:18 AM

    Salaamu alaykum, Tammy. I was looking at an earlier recipe that had "soor" in it, but I don't quite know what it is. I'm from the Southern US, and we eat grits (which are made from corn/hominy, I believe). What is soor made from and where could I buy it?
    Wasalaam,
    Xey

    ReplyDelete
  2. GayathriFebruary 23, 2009 at 3:14 PM

    Welcome to my blog, I will truly take your comments and suggestions. I love islamic dishes, particulary briyani and brinjal curry... waiting to see more on your blog.

    ReplyDelete
  3. ChicaSeptember 9, 2009 at 7:37 PM

    Assalaam aleikum sister

    It says chicken cubes. Is that chicken bouillon cubes?

    I have been looking for this recipe for God knows how long :D

    ReplyDelete
  4. TammySeptember 9, 2009 at 10:41 PM

    wa alaikum salam

    yes chicken cubes are the same as bouillon cubes

    ReplyDelete

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