بسم الله الرحمن الرحيم
This is a lovely dish that goes well with both chicken and steak. Serves 4 people (or 3 if they are men).
- 2 Cups basmati rice, rinsed in a sieve and set to swell for at least 30 minutes
- 1/2 Cup vermicelli pasta, also known as “sha’areyya” in the Middle East.
- Butter for cooking
- Maggi cube
- 2 1/2 Cups water
- A squirt of lemon juice
Melt the butter in a rather large pot. Add the sha’areyya and fry till deep golden brown. Add the rice immediately (it takes just a minute or two for the pasta to fry!) and stir. Crumble Maggi into the rice and pasta mixture. Stir so that it coats the rice and pasta. Add water.
Let simmer on low for about 20-30 minutes. Remove from the stovetop. Fluff with a fork, drizzle lemon juice on it. Serve.
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