Arabic Potato Rice

Summary

Ingredients

• 400 g basmati
• lots salt water, hot
• 3 large potatoes
• 2 teaspoons salt
• 1 tablespoon butter
• 2 tablespoons oil
• some oil for the pan

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Instructions

1. Wash the rice thoroughly in a sieve until the draining water runs clear. Heat the butter with 2 tablespoons of oil. Pour in a handful of rice and stir-fry until brown. Add the remaining rice and heat briefly while turning. Pour plenty of hot salted water on top (be careful, it will boil straight away as the rice is hot!), As if you wanted to cook spaghetti. The rice should float.
2. In the meantime, peel the potatoes and cut into 2 cm thick slices. Oil a coated pan with a brush, sprinkle with salt and cover with the potato slices.
3. Try the rice after about 10 minutes, it should still be firm inside. Drain the rice through a sieve and pour it onto the potatoes while dripping wet. Place a clean kitchen towel or kitchen towels on the rice, put the lid on the pan and cook for about 20 minutes at a medium temperature.
4. You can test with a fork whether the potatoes are done. Turn the rice cake out onto a plate.
5. Tastes super delicious with all dishes served with rice, but is also delicious on its own.
6. Tip: The rice can be varied with different spices.