Biram Ruzz (Molded Baked Rice with Chicken)
- 4 tb Butter; softened
- 2 tb 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
------------------------SILVER XPRESS MAIL SYSTEM 5------------------------
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 « 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) Ä Area: International Cooking
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ 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 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ
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 « 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) Ä Area: International Cooking
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ 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 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄ
