Aish Mashkhool (traditional rice dish)

Name: Aish Mashkhool (traditional rice dish)
Total time: 50 min
Yield: 6
Cuisine: Emirati
Ingredients: 3 cups basmati rice, rinsed and soaked for 30 minutes; 3 tbsp ghee (samn) or oil; 3 cardamom pods, a small cinnamon stick and 3 cloves; 1 tsp turmeric (optional, for light colour); 2 tsp salt; 2 litres water for boiling; To serve:; meat, fish or chicken marag, and fried onions

Emirati50 minServes 6

Aish mashkhool is rice that is boiled and then "shakhal", drained of its water, so the grains stay separate and fluffy. It is served with meat and fish marag. Accounts of the exact method differ from home to home; this recipe is the commonly described form.

Ingredients for Aish Mashkhool

3 cupsbasmati rice, rinsed and soaked for 30 minutes
3 tbspghee (samn) or oil
3cardamom pods, a small cinnamon stick and 3 cloves
1 tspturmeric (optional, for light colour)
2 tspsalt
2 litreswater for boiling
To serve
meat, fish or chicken marag, and fried onions

Method

Boil the water with the salt, cardamom, cinnamon and cloves in a wide pot.
Add the rice and boil 7 to 8 minutes until about three-quarters cooked and still firm.
"Shakhal" the rice, meaning drain it very well in a colander, shaking off all the water.
Return it to the pot, add the ghee and turmeric if using, and fluff gently with a fork.
Cover with a cloth and tight lid and cook over very low heat for 15 to 20 minutes until done and the grains separate.
Serve with marag and fried onions.

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