The Food of Oman: Recipes and Stories from the Gateway to Arabia by Campbell Felicia

Author:Campbell, Felicia [Campbell, Felicia]
Language: ara
Format: azw3
Publisher: Andrews McMeel Publishing
Published: 2015-10-12T16:00:00+00:00

Zanzibari Biryani

(Double-Cooked Chicken in Rose Water and Spice-Infused Rice)

Finished with rose water, fresh mint, and fried onions, this layered dish of rice, pan-fried chicken, and masala takes the longest of all the dishes in this chapter to make, but it also may be the most exotic of the rice dishes in Oman, and it has a real wow factor. It is labor-intensive, but worth the effort for the complex, unique flavors that come together in this Afro-Arabian dish from Oman’s former East African stronghold. The broth from the boiled chicken is not used in this dish, so you can reserve it and use it as a base for a very flavorful chicken soup.

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