Assalamu Alaikum Waraghmatulaahi Wabarakatu
I greet you with the universal greeting of peace
“Forbidden to you (for food) are: dead meat, blood, the flesh of swine, and that on which hath been invoked the name of other than Allah. That which hath been killed by strangling,or by a violent blow, or by a headlong fall, or by being gored to death. That which hath been partly eaten by a wild animal; Unless you are able to slaughter it (in due form). That which is sacrificed on stone alters. Forbidden also is the division of meat by raffling with arrows; that is impiety.”Surah Al Maidah Verse 3
Within Islam we have guidelines that we should adhere to with regards to our food, what we may and may not eat, how it should be prepared and in terms of meat how we should go about slaughtering animals used for human consumption. The question of whether or not meat may be considered halal is not only with respect by the type of meat but also deals with how the animal was slaughtered. There are specific guidelines that must be followed and we are not permitted to consume meat that has been slaughtered without using these guidelines. I will elaborate more on those guidelines in a future post In Shaa Allah.
My earliest memories of my mom was of her cooking, baking and preparing all sorts of goodies for us. I come from a family of carnivores. We just love meat! No meal is complete without some sort of protein in my house. And our motto there is really “the more the merrier”. My recipe for today is one of my favourite dishes that my mommy used to make. My dad still asks us (any one of his three daughters) to make this dish for him from time to time but it never tastes exactly like my moms used to!
Savoury yellow rice
Ingredients you will need:
- Half a medium sized green pepper
- Half a medium sized red pepper
- Robertson’s spice for rice
- 1 medium sized onion
- 1 can of whole kernels
- 1 tbsp of margarine or butter
- a few cardamon pods
- 2-3 sticks of stick cinnamon
- 2 cups of Alabama fragrant rice (mine was the size of a coffee mug)
- 2.5 ml tumeric
- pinch of salt
- Slice onion into thin slithers
- In a medium sized pot using a table-spoon of butter saute onion until golden brown with cardomon pods and stick cinnamon
- Chop green and red pepper, add to onions and saute for one minute then remove from heat and set a side
- In a separate pot boil two cups of rice in hot water with the tumeric for approximately 10-15 minutes until done
- Your rice should be cooked but still a bit firm
- Strain off excess water from the rice and rinse with hot water
- Ensure that all the excess water is drained as you don’t want your rice to become soggy and over cooked
- Add the rice and whole kernels to the onion mix and add the Robertson’s spice for rice
- Add dollops of butter and cover with foil
- On a very low heat allow to further dry for 10-20 minutes
This dish can be served with braised chops, roast leg of lamb, roast chicken or cottage pie.
Shukran for reading, until next time.