Mumawash Rice


by
Mumawash Rice, a Lebanese rice made from masoor dal and rice with a mild fragnance of rose water and condiments served with fried onions.

4/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 7 cookbooks   This recipe has been viewed 10918 times

A Lebanese khichadi flavoured with whole garam masalas. Rose water and milk add richness to the preparation.

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Mumawash Rice recipe - How to make Mumawash Rice

Preparation Time: 15 Minutes   Cooking Time: 45 Minutes   Total Time:     Makes 4 servings
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Method
    Main Procedure
  1. Heat the oil in a kadhai and deep-fry the onion slices on a medium flame till they are golden brown. Drain on absorbent paper and keep aside for the garnish.
  2. Clean, wash and soak the rice and masoor dal separately for 10 minutes. Drain and keep aside.
  3. Put 4 cups of water to boil.
  4. Heat the ghee in a broad pan, add the onions and garlic and sauté till the onions are translucent.
  5. Add the rice and masoor dal and sauté for 5 minutes.
  6. Add the hot water and simmer for 5 minutes.
  7. Add all the remaining ingredients, except the fried onions, cover with a lid and cook till the rice and dal are done.
  8. Remove the cinnamon and cloves and discard them.
  9. Separate each grain of rice lightly with a fork.
  10. Serve hot garnished with fried onions.


RECIPE SOURCE : LebaneseBuy this cookbook

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Reviews

Mumawash Rice
4
 on 24 Jun 13 03:20 PM


the cloves,peppercorn baharat and cardamom gave it a rich taste and the cinnamon gave it the sweetness it required. the masoor dal in this dish gave it a beautiful colour