Koshari Rice Recipe

Recipe By Sabrina Yasmin

#Rice This special rice recipe is the Egypt's national dish which is a very healthy and delicious served widely in breakfast and also as meal.It is made of rice, pasta, and lentils mixed together, topped with a spiced tomato sauce and fried onion. This special sauce with fried onions give some extra punch to the rice dish.

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45minstotal
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Ingredients for Koshari Rice Recipe

  • 1/4 cup Basmati rice
  • 1/4 cup Chick peas (Kabuli Chana)
  • 1/4 cup Pasta or Macaroni of your choice
  • 1/4 cup whole Red Lentil (whole masoor)
  • 1/4 cup Chopped tomato
  • 1/4 Pieces Chopped onion
  • 1/4 Tsp Minced garlic
  • 1/4 Pieces Fresh red chilli
  • 1/2 Pieces big Onions thinly sliced for beresta(fried onion)
  • 0.13 cup Cooking oil
  • 1/4 tablespoon Tomato ketchup
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Chilli flakes
  • 1/4 inch Cinnamon stick
  • 1 Pieces Cloves
  • 1/4 teaspoon More cooking oil
  • 1/4 tablespoon Ghee
  • 0.13 teaspoon Sugar
  • 1/4 teaspoon Vinegar
  • to taste Salt

Directions: Koshari Rice Recipe

  • STEP 1.Soak kabuli chana and lentils separately for overnight.
  • STEP 2.Pressure cook the soaked chana with salt water and drain.
  • STEP 3.Pressure cook soaked lentils with little water and salt till lentils become soft but not mashy.
  • STEP 4.Soak rice for an hour.
  • STEP 5.Cook pasta for about 7-8 minutes in boiling water and drain.
  • STEP 6.Boil rice till 70%done with salt water and drain. Rinse with cold water.
  • STEP 7.Now to make the tomato sauce prepare the ingredients.
    step-image
  • STEP 8.In a mixer jar grind together chopped tomatoes and fresh red chilli to make puree.
  • STEP 9.Heat 1 tsp of oil. Saute garlic and onion for 2-3 minutes.
  • STEP 10.Add tomato puree. Cook in medium heat.
  • STEP 11.Add salt, sugar, tomato ketchup, oregano and chilli flakes. Give a nice mix.
  • STEP 12.Cook this sauce for 10 minutes in low flame so that tomatoes cook completely.
    step-image
  • STEP 13.Before removing add vinegar and mix.
  • STEP 14.Remove from heat and reserve in a bowl.
    step-image
  • STEP 15.Now heat 1/2 cup of vegetable oil in a pan.
  • STEP 16.Fry the thinly sliced onion into golden brown and crisp.
  • STEP 17.Transfer in a kitchen tissue so that it soaks extra oil.
    step-image
  • STEP 18.Now in the same oil splatter cinnamon stick, cloves and black pepper corns.
  • STEP 19.Add the cooked kabuli chana and stir.
  • STEP 20.Add cooked rice.
  • STEP 21.Also add cooked pasta and cooked lentils.
    step-image
  • STEP 22.Mix everything well with a spatula.
  • STEP 23.Sprinkle 3-4 tbsp of hot water and cover.
  • STEP 24.Cook in low flame for about 10 minutes.
  • STEP 25.After 10 minutes remove the lid, add 1 tbsp ghee and fried onions. Keep some fried onion to garnish.
    step-image
  • STEP 26.Mix lightly and transfer to a serving plate.
  • STEP 27.Pour prepared tomato sauce on the top.
  • STEP 28.Garnish with fried onion and serve as main dish or in breakfast.
    step-image
Nutrition
value
826
calories per serving
37 g Fat27 g Protein93 g Carbs25 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    27g
  • Carbs
    93g
  • Fiber
    25g

MacroNutrients

  • Carbs
    93g
  • Protein
    27g
  • Fiber
    25g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    223mg
  • Iron
    9mg
  • Vitamin A
    474mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    195mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    6mg
  • Copper
    1mcg
  • Magnesium
    149mg
  • Manganese
    3mg
  • Phosphorus
    366mg
  • Selenium
    52mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sabrina Yasmin