Adeni Zurbyan

If you aready tried the Adeni tea recipe I published earlier I believe that now you are very interested to know what is next ! its Zurbyan زربيان ..

Zurbian or zurbiyan is a type of Biryani that is popular in Yemen, other parts of the Arabian Peninsula as well as parts of Somalia. We believe the Arabic name زربيان (zurbiyan) was derived from رز برياني (ruz biryani) where the first two letters were reversed. Zurbian which is a variant of Hyderabadi biryani, is usually cooked with lamb and potatoes but there are recipes that use chicken instead of lamb.

Zurbian is considered as a special occasion rice dish that is usually served in weddings, during the Eid, or when important guests arrive. The rice is very aromatic due to the different spices used in preparing it: saffron, cardamom, cinnamon, cumin, coriander, cloves, turmeric, ginger, black pepper, and orange blossom water. Just like there are so many different types of biryani, there also different recipes for zurbian.

Not only does zurbian taste delicious, it is also very pleasing to look at: the contrast between the plain white basmati rice, the bright yellow colour of the saffron-tinged rice, and the pale reddish colour of the stew-covered rice. To make the rice even more festive-looking, some like to add fried onions and toasted nuts.

Good zurbian is not dry and some of the tomato-yogurt stew should remain at the bottom. The best meat to use is lamb shoulder as it is more tender and tends to stay more moist. Zurbian is usually served with a green salad and zhoug (a tomato-based green chili sauce).

I assure you if you tried this dish it will be one of the best ( if not the best ) dish you have ever tried

Ingredients:

¼ cup (59 milliliters) vegetable oil
1 medium onion (chopped)
4 garlic cloves (minced)
2 teaspoons (10 milliliters) fresh ginger (grated)
1½ pound (680 grams) bone-in lamb shoulder – 2½” (6 cm) cubes
2 teaspoons (10 milliliters) xawaash
½ teaspoon (2.5 milliliters) cardamom (ground)
½ teaspoon (2.5 milliliters) cinnamon (ground)
¼ teaspoon (1.25 milliliters) turmeric powder
¼ teaspoon (1.25 milliliters) ground black pepper
4 teaspoons (20 milliliters) xawaash bouillon powder – or 2 teaspoons xawaash spice mix + 2 teaspoons salt
2 medium tomatoes (chopped)
1 cup (237 milliliters) yogurt – plain
2½ cups (593 milliliters) boiling water
2 medium potatoes – quartered
2 cups (414 grams) basmati rice
12 cups (3 litres) water – for boiling the rice
3 tablespoons (45 milliliters) salt – for boiling the rice
½ cup (80 grams) fresh cilantro (chopped) – (UK: coriander)
1 teaspoon (5 milliliters) saffron threads
¼ cup hot water – for the saffron threads
3 tablespoons (45 milliliters) browned butter
1 teaspoon (5 milliliters) orange blossom water

Directions:

1. Using medium heat, fry the onions in the oil for 3 minutes. Add the garlic and ginger, stir and cook for 1 minute. Add the meat and cook for 3 more minutes.

2. Add the xawaash spice mix, cardamom, cinnamon, turmeric, black pepper and xawaash bouillon powder. Stir and cook for 1 minute. Add the tomatoes and stir well, then cover and cook for 3 minutes.

3. Add the yogurt and stir well until combined. Add the hot water and stir well, then cover and cook over medium heat for 30 minutes.

4. Add the potatoes and stir, then cover and cook for another 30 minutes.

5. Grind the saffron threads then add ¼ cup hot water and stir well.

6. Boil 3 litres of water and add 3 tablespoons salt. Wash the rice and add to the boiling water and cook for 10 minutes, then drain.

7. Add the fresh cilantro to the meat and stir well. Add the rice to cover the meat and even the top (do not stir the rice into the stew).

8. Add the saffron mixture, browned butter and orange blossom water.

9. Cover and cook over very low heat for 20 minutes.