- 300-400 grams basmati or long grain rice
- 2 cardamom pods
- 2 teaspoon salt
- 25 grams slivered almonds
- 25 grams pine nuts
- 25 grams olive oil
- Approx 300 grams meat, dice and chilled or partially frozen
- salt and peper to taste
- 2 teaspoon allspice, divided into 2 separate serves
- 50 grams olive oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon Nutmeg
Recipe is created for
91st main course 2nd main course Appetizer Main course Side dish Starter Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Autumn Carnival Chinese New Year Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Ramadan Spring Summer Valentine’s Day Winter BBQ Birthday Buffet Children birthday Everyday Holiday Kids in the kitchen Party Picnic Cooking Frying Easy Low budget Quick Dinner Lunch Supper Mid East Meat dish Rice dish
Prepare rice as per Basic Cookbook recipe, but with 2 cardamom pods and 2 teaspoons of salt thrown into the simmering basket when you put the rice in.
Put rice into thermoserver and fluff up/spread out with spatula. Put the lid on the thermoserver to keep rice warm.
Put 25g olive oil and the almonds into the bowl and sauté 100 degrees reverse speed spoon for 2 minutes.
Add pine nuts, sauté 100 degrees reverse speed spoon for 4 minutes.
Using simmering basket to strain into a small bowl, pour out the contents of Thermomix. Place the almonds/pine nuts into the thermoserver with the rice and put the lid back on.
Add meat to bowl and mince using Turbo for 2 seconds, 1 to 3 times (or coarser or smoother according to your preference).
Pour the reserved liquid back into TM bowl.
Add the 50g of oil, meat, salt and pepper to taste and ONE tsp allspice. Cook 100 degrees reverse speed 1 for 6 minutes (until meat is cooked – may take longer if it’s minced more coarsely).
Pour contents of TM into thermoserver, drizzling the liquid all over. Sprinkle with cinnamon, nutmeg and the remaining teaspoon of allspice and stir toss through the rice.
Taste and add salt and pepper if you think it needs it.
The traditional Bedouin recipe uses lamb or camel meat. I usually use chicken. (It is chicken in the photo for this recipe.) A bit more or less than 300g is fine.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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