Biram Ruzz (molded Baked Rice With Chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken, Egypt, Middle east, Rice, Time/life | 8 | Servings | |
INGREDIENTS
| 4 | T | Butter, softened |
| 2 | T | Butter, cut into 1/4 inch |
| pieces | ||
| 3 | c | Rice, uncooked medium or |
| long grain rice | ||
| 2 1/2 | lb | Chicken, cut into 6 to 8 |
| serving pieces | ||
| Salt | ||
| Black pepper, freshly ground | ||
| 1 1/2 | c | Milk |
| 1 | c | Cream, heavy |
| 4 | c | Chicken stock, fresh or can |
INSTRUCTIONS
NOTE: In Egypt, as in much of the Middle East, rice is eaten in enormous quality. This mold, therefore, is mainly composed of rice (about 9 cups when cooked), and the chicken is more or less a flavorful accompaniment for the rice. Preheat the oven to 400 degrees (F). Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 quart casserole or baking dish with the 4 tablespoons of softened butter. Spread 1 ½ cups of the rice evenly in the dish, arrange the pieces of chicken skin side up on top and sprinkle them liberally with salt and pepper. In a small saucepan, bring the milk, cream and 2 cups of the stock to a boil over high heat and pour over the chicken. Spread the rest of the rice on top and dot evenly with the 2 tablespoons of the cut up butter. Bake uncovered on the lowest shelf of the oven for 15 minutes. Meanwhile, bring the remaining 2 cups of stock to a simmer in a small saucepan and keep it barely simmering over low heat. Pour 1 cup of the simmering stock into the casserole and bake for 15 minutes longer. Pour in the remaining stock and transfer the casserole to the upper third of the oven. Continue baking for another 30 minutes, then remove the casserole from the oven, cover tightly with a lid or foil and let it rest at room temperature for about 20 minutes. To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 minutes longer. Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them. The biram ruzz should slide out easily. Serve at once. 90 of 116 Source: Time Life Series: Middle Eastern Cooking "circa 69" MMed by: earl.cravens@salata.com in Beach, CA * 310-543-0439 28.8k (1:102/125) Ã. Area: International Cooking Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. .Ã.à .Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Msg#: 64 Date: 24 Mar 95 23:22:00 From: EARL CRAVENS Read: Yes Replied: No To: ALL Mark: Save Subj: T/L Mid East 091-116 Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. .Ã.à .Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã.Ã. Ã.Ã.Ã.Ã. Ã.Ã.Ã. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 413
Calories From Fat: 204
Total Fat: 23g
Cholesterol: 70.9mg
Sodium: 681.2mg
Potassium: 366.4mg
Carbohydrates: 40.8g
Fiber: <1g
Sugar: 11.1g
Protein: 10.2g