Egyptian Rice Recipe

Made with basmati, this Egyptian rice recipe is seasoned with flavorful spices for a quick and easy side dish that is simply, delicious.

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Course: Side Dish

Cuisine: Egyptian, Middle Eastern

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 358kcal

½ cup whole almonds
1 tablespoon ghee
1 small onion (use a hand blender to mince the onion, or chip it as finely as you can)
1 teaspoon curry powder
1 teaspoon cinnamon
1 teaspoon powdered ginger
¼ teaspoon ground turmeric
1 teaspoon 7 spice
½ stock cube
2 cups basmati rice
½ cup lamb drippings (can use beef or chicken, or substitute with ghee)
3 cups water (more if needed)
salt added to taste
oil for frying

Measure all of your ingredients out before starting cooking so that they are ready to use.
Place the almonds in boiling water to blanche for 10 minutes. Peel off the skins and place to one side.
½ cup whole almonds
Put a pot on the stovetop on a medium high heat and add in the ghee.
1 tablespoon ghee
Once hot, add in the onion and cook til softened. Do not brown it.
1 small onion
Add in the spices and stir for 30 seconds.
1 teaspoon curry powder, 1 teaspoon cinnamon, 1 teaspoon powdered ginger, 1 teaspoon 7 spice, ¼ teaspoon ground turmeric
Crumble in the stock cube.
½ stock cube
Add in the rice, stir to combine.
2 cups basmati rice
Pour in the lamb drippings, stir to combine.
½ cup lamb drippings
Add in the water and stir to combine. Bring to a boil, then place on the lid and turn the heat down to a very low boil. Cook for 10 minutes.
3 cups water
Carefully taste and add salt to your liking (we used about a tablespoon, but add slowly)
salt
Check the water level, and add more water if needed. Continue to cook until the rice is done.
Heat about ¼ cup of oil in a small pan. Once hot, add the almonds and fry for a couple of minutes til light brown. Drain.
Serve the rice with the fried almonds served on top.

This recipe comes together very quickly, so have everything together and ready to use before you start cooking. Measure out your ingredients so that they are ready to add to the pot.

If you don't have lamb drippings, you can substitute those with the same amount of ghee. Beef or chicken drippings will also work well.

Use a heavy bottomed pan to make this recipe. It will have a more even heat distribution and hold the heat more efficiently so that you won't get hot spots that can burn the rice.