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Rice With Onion (Mashkoul)

5.0(11)

A good and simple flavoured Gulf Arabian rice dish which is standard accompaniment to most Gulf meals. Good with Recipe #372093 or Recipe #418079 among others. This dish may be made into yellow rice by adding 3/4 tsp turmeric for colour and is also very good with a chicken stock cube added to the water for more flavour. I recently made this with homemade stock and added some pine nuts to the onions near the end of cooking time until they were golden, it was really tasty. Modified from, The Complete Middle East Cookbook by Tess Mallos.

by UmmBinat·published 2010-03-26

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White Rice

Servings

(5–6)

Total time

47 min

prep 7 min

Calories / serving

377 kcal

Ingredients (5)

serves

2 cups white basmati ricebasmati
cold waterwater
1 tablespoon salt (or to taste)salt
1 large onion, finely choppedonion
1/4 cup ghee (or butter)ghee

Instructions (6 steps)

01Preheat oven to 350°F.
02Pick over rice and wash gently with cold water until water runs clear. Drain.
03Bring 6 cups water to a boil in a large pot, add rice and salt and return to the boil, stirring occasionally to keep the grains separate. Boil for 8 minutes, the strain in a large sieve.
04Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light coloured.
05Grease a 9 X 13 inch baking pan. add half the onion to the pan and add strained rice on top and toss with a fork to mix onion through rice. Sprinkle the rest of the onion on top of rice. Cover well with aluminum foil and place in oven until done. (If you feel the rice needs more moisture add sprinkles of water to the dish and place back in the oven until done) Approximately 15 minutes.

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