Rice with tawook is one of those easy, quick recipes. Today we are presenting it in a molded cake shape to add a lovely special touch to the table—after all, the eye eats before the mouth sometimes :)

Ingredients:

One onion Oil 1 red bell pepper 1 green bell pepper 1 hot chili pepper / optional 2 cups basmati rice Salt 1/2 tsp biryani spice 1/2 tsp turmeric Or replace the biryani spice and turmeric with curry and tawook/chicken seasoning

Tawook marinade: (you can also buy pre-made tawook to save time)

500 g chicken, cut into medium pieces

2 tbsp yogurt

Chicken seasoning

Paprika

Garlic, mashed

Tomato sauce / optional

Marinate the chicken pieces with these ingredients, mix well, and leave to marinate for at least 1 hour

Method:

In a pot over medium heat, sauté the chopped onion in oil until softened

Add the chopped or minced pepper and stir until softened

Add the tawook and stir until about three-quarters cooked or nicely browned, then add the rice (washed and pre-soaked in warm water for 20 minutes, then drained)

Add the salt and spices over the rice and stir for 2 minutes, then cover with water as needed

When the water comes to a good boil, lower the heat, cover the pot, and leave it for 20 minutes over low heat until the rice is cooked

When we turn off the heat, leave the pot to rest for 10 minutes before turning the rice and tawook out into a cake mold

Invert the mold onto a serving plate and serve, garnished with fried nuts if desired

Also from Amir, here is Grilled Fish over Charcoal

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Ingredients:

Method:

Amir Youssef

Also from Amir’s delicious recipes, try Eggplant Maqluba with Meat

Also from Amir, here is Grilled Fish over Charcoal

Rice Mold with Tawook

Prep checklist

Cooking notes