Adeni Zurbian

Adeni Zurbian is a well-known Yemeni food (Adeni dish ) and it's delicious and close in ingredients to biryani rice, but they mainly contain onions and other ingredients that add a delicious taste and a beautiful shape to the dish.

Adeni Zurbian

Preparation time	20 minutes
cooking time	40 minutes
enough for	4 people
Difficulty level	Easy

The Ingredients

Four boneless chicken breasts .
Two fried potatoes, cut into medium-sized cubes.
Three cups of basmati rice, washed and soaked for half an hour.
Onion finely chopped.
A head of finely chopped garlic, mixed with a tablespoon of ground cardamom.
Two tablespoons of yogurt.
Chicken spices: a pinch of turmeric, cloves, black pepper, cardamom, cumin, and dried coriander, provided that all these ingredients are ground.
Rice spices: five cardamom seeds, cinnamon sticks, two bay leaves, two cloves sticks, oil or ghee, salt and chicken stock - as desired.

How to prepare

Fry the onions in a little hot oil until soft.
Add the salt, then the chicken, and stir from time to time until the chicken changes color.
Add the garlic mixture, flavor it with chicken spices, then put the yogurt, and cover the chicken with boiling water.
Leave the mixture on low heat until the chicken is cooked.
Put the potatoes, and leave the mixture until it is well cooked.
Add chicken broth to a pot and boil it, to prepare the rice, then add the rice spices.
Add rice, and leave it to cook half level.
Drain the rice, add it to the chicken mixture, cover the pot with tin foil, and leave the mixture on low heat for 6-10 minutes.

Note: You can dispense with frying potatoes and boiling them instead with chicken, and chicken can also be replaced with meat, and follow the same steps.

Chicken Zurbian Adeni

Preparation time	30 minutes
cooking time	60 minutes
enough for	4 people
Difficulty level	medium

The Ingredients

kilogram of chicken.
Three large onions.
Three potatoes, cut into large pieces.
Three cloves of garlic.
Two tablespoons of yogurt.
Slices of ginger.
Two tablespoons of cumin.
A teaspoon of black pepper.
Cardamom pods.
Carnations.
A little saffron.
A piece of coal.
A tablespoon of shrimp seasoning.
One and a half cups of boiled rice .

How to prepare

Fry the onions until they are dark brown, keeping some of them aside for garnish.
Mix the rest of the onions, garlic, ginger, and yogurt with a cup of water in a blender, and set the resulting mixture aside.
Put the chicken, potatoes, and a little oil, and add the right spices in the same saucepan in which the onions were fried, and stir the ingredients, until the chicken begins to turn golden.
Add the shrimp spices, salt, and black pepper, then stir well.
Add the onion mixture to the chicken, pour the hot water, and cover the pot until the chicken is cooked.
Put the rice with a little saffron on the face, and leave it until the maturity is complete.
Add the burning charcoal and stir it a little, then invert the shrimp in the serving tray, and serve it hot.

Zurbian Adeni with meat

Preparation time	20 minutes
cooking time	40 minutes
enough for	6 people
Difficulty level	medium

The Ingredients

kilogram of lamb .
Two large potatoes.
A large onion, cut into slices.
One large tomato, peeled and cut into cubes.
Ten cloves of crushed garlic.
Half a cup of yogurt.
A third of a cup of oil.
Two and a half liters of water.
Meat spices: a teaspoon each of: ground black pepper, mixed spice, ginger, cumin, paprika, hot red pepper, cinnamon, a tablespoon of salt, and safflower.
A tablespoon of lemon juice.
Four cups of basmati rice , washed several times and soaked for an hour.
A piece of coal.
A cup of fried onions for garnish.

How to prepare

Fry the onions, and fry them until they become brown in color in a deep saucepan, then drain them into a side dish.
Put the meat in the same oil, add the meat spices, lemon juice, half the amount of fried onions, and chopped tomatoes.
Stir all ingredients until the meat boils for five minutes.
Put the water on the meat, and leave it to boil again, then cover the pot, and leave it to boil for an hour.
Put the potatoes and salt, and leave it to boil for thirty minutes.
Filter the rice, then put it on the meat, then add the broth. The amount of broth can be estimated by placing a cup and a half of broth for each cup of rice, and leaving it until the rice boils, then leaving it for about twenty minutes.
Put the coals on the fire and then put them in the oil in a deep dish on the surface of the rice, and cover the pot immediately.
Pour the rice into a serving dish, decorate it with the other half of the fried onions and serve hot.