Koshari Rice from Egypt Though it is Egypt's national dish, it isn't actually Egyptian in origin. Neither rice nor macaroni are indigenous to Egypt. It is believed that Koshari originated in India and dates back to the time of British Colonization.

Ingredients of Koshari Rice from Egypt

  1. It's 1 cup of Basmati rice.
  2. It's 1 cup of Chick peas (Kabuli Chana).
  3. You need 1 cup of Pasta or Macaroni of your choice.
  4. You need 1 cup of whole Red Lentil (whole masoor).
  5. It's 1 cup of chopped Tomato.
  6. Prepare 1 of chopped Onion.
  7. It's 3-4 of minced Garlic.
  8. It's 1 of fresh Red Chilli.
  9. You need 2 of big Onions thinly sliced for beresta(fried onion).
  10. Prepare 1/2 cup of Cooking Oil.
  11. It's 1 tablespoon of Tomato Ketchup.
  12. You need 1 teaspoon of Oregano.
  13. Prepare 1 teaspoon of Chilli flakes.
  14. You need 1 inch of Cinnamon Stick.
  15. You need 4-5 of Cloves.
  16. You need 4-5 of Black Pepper Corns.
  17. You need 1 teaspoon of more Cooking Oil.
  18. Prepare 1 tablespoon of Ghee.
  19. You need 1/2 teaspoon of Sugar.
  20. Prepare 1 teaspoon of Vinegar.
  21. You need to taste of Salt.

Koshari Rice from Egypt step by step

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

Meera Sodha's koshari: rice, lentils and pasta, topped with a sharp tomato sauce and fried onions. I make koshary quite a lot, and this is a good recipe. You cut time by making things simultaneously (cooking macaroni, lentils and rice on separate burners) and the sauce in another pan. Koshari, or lentils and rice, is considered a national dish in Egypt. Also containing chickpeas and pasta, this nourishing and nutritious meal is topped with fried onions and a homemade tomato sauce to create a satisfying experience for your taste buds!

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