Biram Ruzz (Molded Baked Rice With Chicken) Recipe
Servings: 8
Ingredients
- 4 Tbsp. Butter, softened
- 2 Tbsp. Butter, cut into 1/4 inch pcs
- 3 c. Rice, uncooked, medium or possibly long grain rice
- 2 1/2 lb Chicken, cut into 6 to 8 serving pcs Salt Black pepper, freshly grnd
- 1 1/2 c. Lowfat milk
- 1 c. Cream, heavy
- 4 c. Chicken stock, fresh or possibly can
Directions
- NOTE: In Egypt, as in much of the Middle East, rice is eaten in enormous quality. This mold, therefore, is mainly composed of rice (about 9 c. when cooked), and the chicken is more or possibly less a flavorful accompaniment for the rice.
- Preheat the oven to 400 degrees (F). Using a pastry brush, heavily coat the bottom and sides of a round, deep 3 qt casserole or possibly baking dish with the 4 Tbsp. of softened butter.
- Spread 1 c. of the rice proportionately in the dish, arrange the pcs of chicken skin side up on top and sprinkle them liberally with salt and pepper. In a small saucepan, bring the lowfat milk, cream and 2 c. of the stock to a boil over high heat and pour over the chicken. Spread the rest of the rice on top and dot proportionately with the 2 Tbsp. of the cut up butter.
- Bake uncovered on the lowest shelf of the oven for 15 min. Meanwhile, bring the remaining 2 c. of stock to a simmer in a small saucepan and keep it barely simmering over low heat. Pour 1 c. of the simmering stock into the casserole and bake for 15 min longer. Pour in the remaining stock and transfer the casserole to the upper third of the oven. Continue baking for another 30 min, then remove the casserole from the oven, cover tightly with a lid or possibly foil and let it rest at room temperature for about 20 min.
- To unmold and serve, run a sharp knife around the inside edges of the casserole to loosen the biram ruzz and let it rest for 10 min longer.
- Place a heated serving platter upside down over the top, and, grasping the casserole and platter together firmly, quickly invert them. The biram ruzz should slide out easily. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 8 servings | |
| Calories 616 | |
| Calories from Fat 264 | 43% |
| Total Fat 29.72g | 37% |
| Saturated Fat 13.53g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 345mg | 14% |
| Potassium 439mg | 13% |
| Total Carbs 58.65g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.49g | 2% |
| Protein 26.0g | 42% |
