EgyptianEgyptian Festive Rice (Roz bel Khalta)
Long-grain rice cooked with browned minced beef, pieces of chicken liver, cinnamon and cardamom, then topped with whole fried almonds and dark and golden raisins. The festive rice served beside roast turkey or duck at Egyptian celebrations.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking
15 minutesRinse the basmati rice and soak it in water for 15 minutes, then drain it.
Success cueThe grains look white and plump.
- 02
Nuts
4 minutesMedium heatFry the whole almonds in 20 g of the ghee for 2 to 3 minutes until golden, add the raisins for 30 seconds until they puff, then lift them out.
Success cueGolden almonds and plump raisins.
- 03
Meat
18 minutesMedium heatIn the same pan, fry the chopped onion for 5 minutes. Add the ground beef and cook for 8 minutes, breaking it into small pieces, until browned and it reaches 71°C. Add the chicken liver, cut in 1 cm pieces, and cook for 3 to 4 minutes until it is no longer pink inside.
Success cueBrowned meat and liver with no pink inside.
Watch outChicken liver must be cooked until no pink remains, 74°C.
- 04
Rice
22 minutesLow heatMelt the rest of the ghee in a pot, stir the rice in it for 2 minutes, add the meat mixture, cinnamon, cardamom, salt, black pepper and the water, bring to a boil, then cover and cook on the lowest heat for 15 to 18 minutes.
Success cueThe water is absorbed and the grains are tender.
- 05
Resting
10 minutesLeave it covered off the heat for 10 minutes, then fluff it and top with the almonds and raisins.
Success cueLong, separate grains topped with whole almonds and raisins.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Using the broth from boiling the poultry instead of water makes the rice richer.
- • Dice the liver small so it spreads through the rice.
- • Add the nuts only when serving so they stay crunchy.
Common mistakes
- • Cooking the liver too long, so it turns hard and grainy.
- • Stirring the rice while it cooks, which makes it sticky.
Serving ideasServe hot beside roast poultry, with yogurt and a green salad.
Potential allergens
Milk, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I make it without liver?
Yes. Use 500 g of minced beef in total; the rice will be milder.
What do I serve it with?
Roast turkey, duck or chicken, with a green salad and yogurt.
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