Arabic Rice Set
1 hour 15 minutes
1 Serving
The fragrant Arabic rice dish is served with mutton in a thick and flavourful tomato gravy, paired with salata and soup to give you a full energy in your training.
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- Arabic Rice
- Tomato Mutton
- Salata
- Celery and Tomato Soup
- Dairy Product
- Fruit
4-5 pcs Green grape
Nutrition Value in 1 Serving
Calories
526.8 kcal
Carbohydrate
69.2 g
Fat
17.4 g
Protein
23.3 g
- Arabic Rice
- Tomato Mutton
- Salata
- Celery and Tomato Soup
- Dairy Product
- Fruit
4-5 pcs Green grape
Nutrition Value in 1 Serving
Calories
638.2 kcal
Carbohydrate
76.2 g
Fat
24.3 g
Protein
28.7 g
- Arabic Rice
- Tomato Mutton
- Salata
- Celery and Tomato Soup
- Dairy Product
- Fruit
4-5 pcs Green grape
Nutrition Value in 1 Serving
Calories
731.5 kcal
Carbohydrate
88.1 g
Fat
26.6 g
Protein
35.0 g
Arabic Rice (for 3 pax)
| 1 ½ tsp | Olive oil |
| 1 small strand | Bay leaf |
| 1 small stick | Cinnamon stick |
| 1 small flower | Star anise |
| 3 tsp | Garlic, thinly sliced |
| 6 tsp | Holland onion, thinly sliced |
| 180 g | Water |
| 90 g | Basmathi rice |
| 1/2 pcs | Green chili, cut in half |
| 25 g | Tomato puree |
| 3 tsp | Kabsa spice |
| 1 ½ tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 tsp | Salt, if needed |
| Some | Mint leaves |
| 3-6 pcs | Roasted cashews |
| 15 g | Raisins |
| Some | Coriander leaves, sliced |
- In a rice pot, heat the oil and saute bay leaves, cinnamon, star anise, garlic and onion until fragrant.
- Add water, rice, green chilies, tomato puree, spices, TUMIX® and salt.Stir well and let it cook for a while.
- Serve with coriander leaves, mint leaves, cashews and raisins.
Tomato Mutton
| 60 g | Mutton, cubed and fat removed |
| 1-1.2 liter | Water |
| 1 tsp | Cooking oil |
| 1 tbsp | Holland onion, cubed |
| 1 tsp | Chopped garlic |
| 1 small strand | Bay leaf |
| 1 small stick | Cinnamon stick |
| 25 g | Tomato soup in can |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
| Some | Salt, if needed |
- Boil the mutton until tender. Keep the stock.
- Heat oil, saute onion, garlic, bay leaves and cinnamon until fragrant.
- Add stock (50ml), cooked mutton, tomato soup, TUMIX®, AJI-SHIO® and salt.
- When its boiling, remove and serve.
You can add some stock if you like gravy.
Salata
| 40 g | Cucumber, diced |
| 40 g | Tomato, diced |
| 20 g | Carrot, diced |
| 20 g | Chickpeas, strained and wash in running water |
| 1 tbsp | Holland Onion, diced |
| 1 tbsp | Plain yoghurt |
| 1 tbsp | Thousand island sauce |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Sugar |
- Mix well all the ingredients.
- Cool for a while before serving.
Celery and Tomato Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 2 tsp | Minced onion |
| 30 g | Celery, diced |
| ½ pc / 50g | Tomato, diced |
- Bring water, TUMIX®, garlic, onion and celery to a boil.
- When the celery is tender, add in the tomatoes. Let it simmer for a few minutes.
- Serve it hot.
Arabic Rice (for 3 pax)
| 3 tsp | Olive oil |
| 1 small strand | Bay leaf |
| 1 small stick | Cinnamon stick |
| 1 small flower | Star anise |
| 3 tsp | Garlic, thinly sliced |
| 6 tsp | Holland onion, thinly sliced |
| 240 g | Water |
| 120 g | Basmathi rice |
| 1/2 pcs | Green chili, cut in half |
| 30 g | Tomato puree |
| 3 tsp | Kabsa spice |
| 1 ½ tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 tsp | Salt, if needed |
| Some | Mint leaves |
| 6-9 pcs | Roasted cashews |
| 24 g | Raisins |
| Some | Coriander leaves, sliced |
- In a rice pot, heat the oil and saute bay leaves, cinnamon, star anise, garlic and onion until fragrant.
- Add water, rice, green chilies, tomato puree, spices, TUMIX® and salt.Stir well and let it cook for a while.
- Serve with coriander leaves, mint leaves, cashews and raisins.
Tomato Mutton
| 80 g | Mutton, cubed and fat removed |
| 1-1.2 liter | Water |
| 1 ½ tsp | Cooking oil |
| 2 tbsp | Holland onion, cubed |
| 1 tsp | Chopped garlic |
| 1 small strand | Bay leaf |
| 1 small stick | Cinnamon stick |
| 30 g | Tomato soup in can |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
| Some | Salt, if needed |
- Boil the mutton until tender. Keep the stock.
- Heat oil, saute onion, garlic, bay leaves and cinnamon until fragrant.
- Add stock (50ml), cooked mutton, tomato soup, TUMIX®, AJI-SHIO® and salt.
- When its boiling, remove and serve.
You can add some stock if you like gravy.
Salata
| 40 g | Cucumber, diced |
| 40 g | Tomato, diced |
| 20 g | Carrot, diced |
| 20 g | Chickpeas, strained and wash in running water |
| 1 tbsp | Holland Onion, diced |
| 1 tbsp | Plain yoghurt |
| 1 tbsp | Thousand island sauce |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Sugar |
- Mix well all the ingredients.
- Cool for a while before serving.
Celery and Tomato Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 2 tsp | Minced onion |
| 30 g | Celery, diced |
| ½ pc / 50g | Tomato, diced |
- Bring water, TUMIX®, garlic, onion and celery to a boil.
- When the celery is tender, add in the tomatoes. Let it simmer for a few minutes.
- Serve it hot.
Arabic Rice (for 3 pax)
| 3 tsp | Olive oil |
| 1 small strand | Bay leaf |
| 1 small stick | Cinnamon stick |
| 1 small flower | Star anise |
| 6 tsp | Garlic, thinly sliced |
| 6 tsp | Holland onion, thinly sliced |
| 300 g | Water |
| 150 g | Basmathi rice |
| 1/2 pcs | Green chili, cut in half |
| 45 g | Tomato puree |
| 4 tsp | Kabsa spice |
| 2 tsp | TUMIX® Chicken Stock Seasoning |
| 1/2 tsp | Salt, if needed |
| Some | Mint leaves |
| 6-9 pcs | Roasted cashews |
| 24 g | Raisins |
| Some | Coriander leaves, sliced |
- In a rice pot, heat the oil and saute bay leaves, cinnamon, star anise, garlic and onion until fragrant.
- Add water, rice, green chilies, tomato puree, spices, TUMIX® and salt.Stir well and let it cook for a while.
- Serve with coriander leaves, mint leaves, cashews and raisins.
Tomato Mutton
| 100 g | Mutton, cubed and fat removed |
| 1-1.2 liter | Water |
| 1 ½ tsp | Cooking oil |
| 2 tbsp | Holland onion, cubed |
| 2 tsp | Chopped garlic |
| 1 small strand | Bay leaf |
| 1 small stick | Cinnamon stick |
| 30 g | Tomato soup in can |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
| Some | Salt, if needed |
- Boil the mutton until tender. Keep the stock.
- Heat oil, saute onion, garlic, bay leaves and cinnamon until fragrant.
- Add stock (50ml), cooked mutton, tomato soup, TUMIX®, AJI-SHIO® and salt.
- When its boiling, remove and serve.
You can add some stock if you like gravy.
Salata
| 40 g | Cucumber, diced |
| 40 g | Tomato, diced |
| 20 g | Carrot, diced |
| 20 g | Chickpeas, strained and wash in running water |
| 1 tbsp | Holland Onion, diced |
| 1 tbsp | Plain yoghurt |
| 1 tbsp | Thousand island sauce |
| 1/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1/4 tsp | Sugar |
- Mix well all the ingredients.
- Cool for a while before serving.
Celery and Tomato Soup
| 250 ml | Water |
| 1 tsp | TUMIX® Chicken Stock |
| 1 tsp | Minced garlic |
| 2 tsp | Minced onion |
| 30 g | Celery, diced |
| ½ pc / 50g | Tomato, diced |
- Bring water, TUMIX®, garlic, onion and celery to a boil.
- When the celery is tender, add in the tomatoes. Let it simmer for a few minutes.
- Serve it hot.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
