Tag Archives: Calrose Rice

Arseeyah

Arseeyah (Ar-see-yah)

Arseeyah is a simple and hearty rice and chicken dish.  I consider of the UAE’s great comfort foods.  It is a great food for young children (it is one of my children’s favorite foods) and adults love to eat it as well.  I cook this often during Ramadan and it is also a dish which is always made at my sister-in-laws house every Eid for breakfast time.  I like to make this for a simple lunch or dinner.

This past April, Sharjah had a Heritage Festival.  If you are able to go please do it is held every April.  Anyway, this was a common dish being offered there.  I was able to ask one of the women there how she made hers and it was the same except that she used basmati rice instead of calrose (short grain) rice like I do but she assured me that it could be made using the calrose rice.  I have never tried making Arseeyah with basmati rice.

Arseeyah is very easy to make and only has just a few ingredients.  I use chicken breast to make mine but you can definitely use a whole chicken which will give you more flavor of course.  Okay, now for the recipe.

Ingredients:

2 cups of calrose (short grain) rice

1 kg (2 pounds) of chicken breast or 1200 grams of whole chicken

2 liters of water (about 8 cups)

1 large piece of cinnamon bark

1 teaspoon ground cardamom

2 teaspoons salt

¼ teaspoon black pepper powder

Melted Samen or ghee

Directions:

In a medium size pot add the chicken, water, and cinnamon bark.  Boil the chicken breast for one hour or the whole chicken until it is falling off the bones.  Remember to skim off the scum.  Strain and reserve the broth.

Cool and then debone the chicken.  The chicken will now need to be cut into finely chopped pieces.

In a large pot add the rice, the strained broth, the chopped chicken, salt, pepper and cardamom powder.  Stir.

Bring to a boil and then simmer on low heat for 30 minutes.  The pot needs to be covered.  Every ten minutes go and stir the Arseeyah so that it does not stick to the bottom of the pot.

I like to use this heavy spatula to help stir and scrape the Arseeyah.

Every ten minutes you will need to stir the Arseeyah.

Turn off the heat and remove the lid to let all the steam out.

Once, it finished cooking it will look like this…not dry but still moist.

Taste for salt.

With an electric mixer set on high, mix the Arseeyah until the rice and chicken are “melted” into each other very well.

Arseeyah needs to be served hot.

Place the Arseeyah onto a platter and spoon melted samen (ghee) over the entire surface and smooth out.  Since it is Ramadan I am serving the Arseeyah in a huge hot pot (I just love these!  It will keep the food nice and hot for hours!).

Variation:  I like to add 1 can of Nestle Cream to the Arseeyah and then mix it well using the electric mixer.

I hope that you try and enjoy my recipe!

Print this recipe.

How to Cook Short Grain Rice

I have a little secret to share with you on how to cook short grain rice without it being sticky.  In the US, Calrose Rice is a brand that sells short grain rice.  Here in the UAE short grain rice is also known as Egyptian Rice or Rice Misri.

The most important thing about cooking the rice this way is that you have to be patient for just about 5 minutes. That is just part of my secret.  The other part is that you will be lightly stir-frying the rice in a bit of oil to cook away that starchiness that makes the rice sticky.

The following recipe can easily be doubled, tripled, quadrupled, etc.

Here are the ingredients you will need:

1 cup of uncooked short grain rice (Egyptian Rice)

1 tablespoon cooking oil

1 ½ cups of boiling water

Salt to taste (optional…I don’t like to add it)

In a medium-sized saucepan heat the cooking oil and add the uncooked rice.

I used a wok in this picture.

Gently stir the rice so that each grain will be coated with the oil.

Turn the heat to medium.

Now for the next 5 minutes (a little more or little less) you will have to stand at the stove and gently stir that rice (preferably with a wooden spoon) until it turns from its original opaque color to where the grains look like tiny pearls.  If you want you can also stir-fry the rice until the grains are a golden color.

Note:

  • You have to be very careful not to let the rice burn because it will, very quickly, if left unstirred or the flame/heat is too high!
  • Be careful of stirring too vigorously because those rice grains will fly and they are hot if they land on your foot!

Once the grains of rice have turned color (it is very noticeable) then you will add the boiling water.  Be careful when adding the boiling water because it will splutter wildly. Put the top on the pot and reduce the heat to very low.

Cook the rice for 17 minutes.  Remove from heat and fluff with a fork.

And there you have it…short-grain rice that is light and fluffy and not sticky!

(I’ll will post a picture of the finished product soon, InshaAllah.  I just forgot to take a picture of it.)