Recipes>Rice Recipes
Nadiya Hussain’s Khoshari with Buftek
by Nadiya Hussain from Rooza: a journey through Islamic cuisine inspired by Ramadhan and Eid
Serves 6
Nadiya Hussain’s stunning khoshari, a dish layered with different flavours and textures including rice, lentils, chickpeas and served with a side of marinated steak, has a real special occasion feel, perfect for Eid celebrations, dinner parties or whenever you want to impress.
Discover more delicious Eid recipes
From crowd-pleasing mains to colourful desserts
From the book
Rooza
Nadiya Hussain
Rooza: a journey through Islamic cuisine inspired by Ramadhan and Eid
30 days’ worth of meal and dessert inspiration for the month of fasting, plus feast-worthy recipes for the celebration of Eid
A heartfelt culinary exploration of the Islamic world
Drawing from the cuisines of Indonesia, Libya, Tunisia, Mauritius and more, as well as Nadiya’s own Bangladeshi heritage
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Introduction
We stopped off at the airport in Egypt on a trip abroad and amongst all the fast-food chains there was a place that served up khoshari, all made up in bowls, ready to eat. It literally had everything we needed to fill ourselves up before the flight. If you enjoy lots of textures and flavours, you will love everything about this.
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Ingredients
| For the buftek: | |
|---|---|
| 6 | beef rump steaks |
| 2 | onions, blended to a purée |
| 2 tsp | salt |
| 4 tsp | ground black pepper |
| 2 medium | eggs, lightly beaten |
| 250g | dried white breadcrumbs |
| oil, for frying | |
| For the khoshari: | |
| 300g | basmati rice |
| 450ml | cold water |
| 1 large | cinnamon stick |
| oil, for frying | |
| 3 | onions, thinly sliced |
| 8 cloves of | garlic, minced |
| 2 tsp | salt |
| 400g carton of | passata |
| 2 tsp | chilli flakes |
| 2 tsp | apple cider vinegar |
| 100g | salted butter |
| 3 tsp | ground cumin |
| 200g | macaroni |
| 400g tin of | brown lentils, drained and rinsed |
| 400g tin of | chickpeas, drained and rinsed |
| fresh chives, for sprinkling | |
| lime wedges, to serve | |
| salt |
Method
We should begin by prepping the beef steaks.Use a meat hammer to bash each steak till it is thin, about 25mm. Put the steaks on a large tray.
Put the blended onions in a bowl with the salt and pepper and mix through well.
Now smother the mixture all over the beef steaks, cover and leave to marinate for 4 hours.
After 4 hours, take each steak and dip into the beaten egg, then coat generously with the breadcrumbs. Set aside on a tray.
Now on to the khoshari. This is all about the different layers and textures. So, let’s start with the rice.
Wash the rice till the rice water runs completely clear. Put the rice in a pan with the cold water and the cinnamon stick. Cook the rice by bringing to the boil and stirring occasionally to stop the grains from sticking to the base. Once all the water has evaporated, lower the heat completely, put the lid on and leave to steam.
Now on to the tomato sauce. Pour the oil into a pan, enough to cover the base in a thin, even layer. Get the oil nice and hot. As soon as it’s hot, add the thinly sliced onions, making sure to separate them with your hands as you drop them in.
Fry the onions till they are crisp and very golden brown. You may need to do this in two batches dependent on your pan size. Remove the onions with a slotted spoon on to a plate lined with kitchen paper to drain. Sprinkle salt over generously to keep the onions crisp.
To the same pan, add the minced garlic, making sure the oil is still hot and adding a little more oil if you need to. Fry till golden Add the salt and the passata, along with the chilli flakes and apple cider vinegar and cook over a medium heat for 10–15minutes till thickened. Set aside. Take the rice off the heat. In a small pan, warm the butter till melted and browned slightly.
Add the ground cumin, mix through, and drizzle all over the rice. Fluff up the rice and set aside with the lid on. Now boil the macaroni till tender and not too soft or as per the instructions on the packet.Make sure to season the water really well. While the pasta is boiling, pour some oil into a large frying pan, enough to cover the entire base, and fry the beef in batches (you may need to do these two at a time). Fry for 5 minutes on each side, till golden brown and cooked through. Repeat for the rest of the steaks.
Drain the pasta and we are ready to begin layering the khoshari. Take a large platter and layer the rice on first in one even layer, removing the cinnamon stick. Add the layer of lentils and season with salt, then the chickpeas and season again.Add themacaroni, top with the tomato sauce and then the crispy onions.
Sprinkle over the chives and it is ready to eat. Plate upwith lemon wedges and enjoy.
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Ingredients
Method
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