Biram Ruzz
(Baked Rice and Chickents) Recipe

Origin: Egypt Period: Traditional

How to Make: Baked Rice and Chickents

Ingredients:

4 tbsp butter
250g medium-grain rice
4 chicken breasts, skinned
2 tsp salt
2 tsp freshly-ground black pepper
1 tsp ground cardamom
1 tsp garlic powder
480ml whole milk
450ml chicken stock

Biram Ruzz
(Baked Rice and Chickents) Preparation:

Method:

Melt the butter in a large flame-proof casserole and use a brush to coat the inside of the pan. Add half the rice then sit the chicken breasts on top. Season well with salt, black pepper, cardamom and garlic powder. Scatter the remaining rice evenly over the top.

Meanwhile, add the milk and half the chicken stock to a pan bring to a simmer then take off the heat and pour over the rice in the pan. Transfer to an oven pre-heated to 180°C and bake, uncovered, for 30 minutes. Add the remaining chicken stock, return to the oven and bake for a further 30 minutes.

Remove the dish from the oven, add a lid and set aside to steam for 20 minutes. Remove the lid and using a thin butter knife or a spatula loosed the base of the dish. Sit a plate on top, invert the dish onto this and serve, garnished with parsley.

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