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
Written recipes as a concept can be observed far back into the far past, in fact as far back as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old records were just basic pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs were skilled in the use of many herbs and spices, including a few you will know for example thyme, rue and parsley. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy lands, such as parsley, basil and rosemary. The introduction of these new herbs and spices created an increase in recipe publications, the majority of which are kept safe in private collections. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Biram Ruzz (Molded Baked Rice With Chicken) recipe.
