Best 6 Biram Ruz Egyptian Rice Casserole Recipes

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Prepare to embark on a culinary journey to the heart of Egyptian cuisine with this comprehensive guide to cooking the ultimate "biram ruz," a delightful rice casserole that has captured the taste buds of generations. This traditional dish, deeply rooted in Egyptian culture, offers a symphony of flavors and textures that will tantalize your senses. As we delve into the intricacies of "biram ruz," you'll discover the secrets to creating perfectly cooked rice, succulent meat, and a flavorful tomato sauce that come together in perfect harmony. Whether you're a seasoned cook or just starting out, this guide will provide you with all the essential knowledge and step-by-step instructions to prepare this remarkable dish in your own kitchen, ensuring a delicious and authentic Egyptian experience.

Let's cook with our recipes!

EGYPTIAN BAMIA



Egyptian Bamia image

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Provided by Felicia Manocchio

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h15m

Yield 4

Number Of Ingredients 7

¼ cup olive oil
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can tomato sauce
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
  • Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
  • Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g

BIRAM RUZ - EGYPTIAN RICE CASSEROLE



Biram Ruz - Egyptian Rice Casserole image

From Saad Fayed, Birum ruz is a rice casserole served with chicken or lamb. It is full of flavor and makes an easy alternative to plain white rice.

Provided by Nana Lee

Categories     Long Grain Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups long grain rice
2 cups whole milk (or Nido)
2 cups heavy cream
1/2 teaspoon salt
1 1/2 teaspoons butter

Steps:

  • Heat milk and heavy cream to a light boil.
  • Put rice in casserole dish, adding hot milk and cream. Stir in salt.
  • Bake at 400ºF for 35 minutes.
  • Just before done baking, cut butter in very small pats, spreading it on top of the rice.
  • Allow to cook for an additional 20 minutes or until the rice has browned on the top.
  • Serving Suggestions:.
  • Biram ruz is served with chicken or lamb. Chicken is served over the rice or mixed in with it.

EGYPTIAN RICE COOKED IN A CLAY BRAM



Egyptian Rice Cooked in a Clay Bram image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 5

1 1/2 cups short-grain rice (I use paella rice, but arborio or even sushi rice would work wonderfully)
3 tablespoons unsalted butter
3 cups whole milk
1 teaspoon sea salt
2 egg yolks

Steps:

  • Preheat the oven to 385 degrees F.
  • Whisk together the milk, salt and egg yolks. Combine the rice and milk mixture in a medium clay bram or 4-quart Dutch oven.
  • Distribute the butter in thin shavings over the surface. Place the bram on a baking sheet as a safeguard from spills. Cover with foil and bake for 30 minutes. Uncover and bake until a rich, golden brown crust has formed on the top and perimeter of the rice, about 1 hour more. Most of the milk should have been absorbed. Allow to sit at room temperature for 10 minutes before serving.

BIRAM RUZ (BAKED RICE)



BIRAM RUZ (BAKED RICE) image

Categories     Bake

Yield 1 1

Number Of Ingredients 5

1 cup white long grain rice or parboiled
2 cups milk
1 cup cream
15 tablespoons butter
2 teaspoons salt

Steps:

  • 1.Heat the milk to scalding temperature. 2.Put the rice in the beram (Clay pot), pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes 3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it. 4.while the butter is melting take some of it and sprinkle on top of the rice. 5.Let it cook for 20-30 minutes more, until the rice is brown on top.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI



The Perfect Egyptian Rice with Vermicelli image

Egyptian rice is a very short grain rice, grown in Egypt. It is not cooked the same way as medium or long grain rice. When cooked, it is supposed to have a fluffy texture, not at all sticky.

Provided by Gamila Salem

Categories     Side Dish     Rice Side Dish Recipes

Time 36m

Yield 3

Number Of Ingredients 5

1 ½ tablespoons olive oil
¼ cup 1/2-inch long vermicelli
1 cup Egyptian rice (short-grain rice)
salt to taste
1 ¾ cups water

Steps:

  • Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
  • Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
  • Bring water to a boil in a saucepan.
  • Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 59.1 g, Fat 7.3 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 57.1 mg, Sugar 0.6 g

BIRAM RUZ



Biram Ruz image

Make and share this Biram Ruz recipe from Food.com.

Provided by LikeItLoveIt

Categories     Dessert

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 5

2 cups uncooked long grain rice
2 cups whole milk (skim milk for the diet conscience)
2 cups heavy cream (whole milk)
1/2 teaspoon salt
1 tablespoon butter

Steps:

  • Heat the milk to scalding temperature.
  • Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes.
  • Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice.
  • Let it cook for 20-30 minutes more, until the rice is brown on top.

Nutrition Facts : Calories 677.5, Fat 41.2, SaturatedFat 25.3, Cholesterol 146.3, Sodium 327.8, Carbohydrate 66.2, Fiber 1, Sugar 5.3, Protein 10.4

Tips:

  • Use high-quality basmati rice for the best results. Basmati rice is a long-grain rice that is known for its delicate flavor and aroma.
  • Rinse the rice thoroughly before cooking. This will remove any starch or impurities.
  • Use a heavy-bottomed pot to cook the rice. This will help to evenly distribute the heat and prevent the rice from sticking.
  • Be careful not to overcook the rice. Overcooked rice will be mushy and bland.
  • Add the spices and seasonings to the rice while it is cooking. This will allow the flavors to meld together.
  • If you are using frozen vegetables, be sure to thaw them before adding them to the rice.
  • Garnish the rice with fresh herbs or nuts before serving.

Conclusion:

Biram Ruz is a delicious and easy-to-make Egyptian rice casserole. It is perfect for a weeknight meal or a special occasion. The combination of rice, vegetables, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is a great way to experience the flavors of Egyptian cuisine.

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