Arabian Rice

Ingredients

• 1 1/2 cups long grain rice
• 1/2 cup thin vermicelli, broken into small pieces
• 200 g lean ground lamb or beef
• 4 tablespoons oil
• 3 tablespoons butter
• 1 onion, chopped
• 2 teaspoons cinnamon
• 1 teaspoon white pepper powder
• 2 teaspoons ground allspice
• salt, to taste
• 800 ml chicken stock
• 50 g pine nuts, lightly roasted

Directions

1. 1

   Place rice in a bowl with cold water and leave to soak for 20 minutes.

2. 2

   Meanwhile, heat the oil and butter in a large heavy saucepan, add the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince.

3. 3

   Add the broken vermicelli and fry for another 5-10 minutes till slightly brown.

4. 4

   Drain and wash the rice till water runs clean.

5. 5

   Add the rice into the pan and give it a good stir (but be careful as to not break the rice in the process).

6. 6

   Add in all the spices and mix it in well.

7. 7

   Add in the boiling-hot stock and give it all one good stir.

8. 8

   Cover the pan and simmer over low heat for about 15-20 minutes (till all the water's been absorbed and rice cooked through).

9. 9

   Take the pan off the heat, take the lid off and cover the pan with a clean towel and leave to rest for 10 minutes.

10. 10

    Gently fluff up the rice with a fork and serve with pine seeds sprinkled on top.