58 | Experience Emirati Cuisine Ghouzi Rice Ingredients Rose water 10 ml Salt 6 gm Oil 100 ml Chicken stock powder 10 gm Yellow food coloring 1 ml Basmati rice 400 gm Red onion 20 gm Corainder leaves 10 gm Mint leaves 1 gm Garlic cloves 6 gm Green capcium 20 gm Red capsicum 20 gm Yellow capsicum 20 gm Ginger/garlic paste 80 gm Carrot 20 gm Green chill 4 gm Chicken stock cube 12 gm Coriander seed 1 gm Peppercorn 1 gm Cinnamon stick 1 gm Cloves 3 gm Fenugreek 1 gm Green cardamom 5 units Bay leaves 4 units Cumin seeds 1 gm Star anise 2 units Loomi 2 units Cinnamon powder 1 gm Ghee 10 gm Instructions 1. Rinse the rice under running water and then let it soak for 30 minutes in a bowl with water. 2. Add the oil to a pot and heat it up. Add the spices and cook for 30 seconds. Add the vegetables and mix well. 3. Add 1.250 liters of water per kilogram of rice to a pot and bring to a boil. Add the rice and cook until it's 70% done. Strain the rice and transfer it to the pot with the vegetables. 4. Mix the rose water with the food coloring and pour it over the rice to achieve a two-tone color. 5. Add the coriander and mint leaves and seal the pot with aluminum foil. Cook for an additional 15 minutes on low heat. Turn off the heat and let it stand for 5 minutes before serving.
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