4 tbsp butter, softened
2 tbsp butter, cut into 1/4 inch
1 ; pieces
3 cup rice, uncooked, medium or
1 ; long grain rice
2 1/2 lb chicken, cut into 6 to 8
1 ; serving pieces
1 salt
1 black pepper, freshly ground
1 1/2 cup milk
1 cup cream, heavy
4 cup chicken stock, fresh or can
SILVER XPRESS MAIL SYSTEM 5
Directions
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
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Mar 95 23:22:00 From: EARL CRAVENS Read: Yes Replied: No
To: ALL
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Servings: 8 servings
Biram Ruzz (Molded Baked Rice With Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
Experts have proved the existence of recipes far back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to historians is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius describes how the chefs of Roman times made use of a good variety of herbs and spices, including some that we all recognise like bay, rue and dill. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, parsley, and basil. These new foods and tastes created a surge in manuscripts on cooking, some of which are now in academic collections. Over the following few hundred years, the upper classes competed to serve the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. The introduction of television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Biram Ruzz (Molded Baked Rice With Chicken) recipe.
