Rice Mold with Tawook

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

1. In a pot over medium heat, sauté the chopped onion in oil until softened
2. Add the chopped or minced pepper and stir until softened
3. 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)
   Timers: 20 min
4. Add the salt and spices over the rice and stir for 2 minutes, then cover with water as needed
   Timers: 2 min
5. 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
   Timers: 20 min
6. 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
   Timers: 10 min
7. Invert the mold onto a serving plate and serve, garnished with fried nuts if desired
8. Also from Amir’s delicious recipes, try Eggplant Maqluba with Meat
9. Also from Amir, here is Grilled Fish over Charcoal