Bram Rice (Egyptian Baked Rice)

🧂 Ingredients

• 400 g Basmati or medium-grain rice(Rinse the rice thoroughly under cold water until the water runs clear, then drain well. This removes excess starch and prevents clumping.)
• 500 g Beef or lamb, cut into 1-inch cubes(Chuck roast, lamb shoulder, or leg of lamb are good choices for slow cooking.)
• 3 medium Large onions, thinly sliced(About 300-350g total.)
• 3 medium Ripe tomatoes, chopped(About 300-350g total. Canned diced tomatoes can be used in a pinch.)
• 4 cloves Garlic cloves, minced(Optional, but adds depth of flavor.)
• 700 ml Beef or vegetable broth(Or enough to generously cover the ingredients. Warm the broth before adding.)
• 3 tbsp Ghee or vegetable oil(For searing the meat and sautéing onions.)
• 1 tbsp Egyptian spice blend (Baharat)(Or to taste. This blend typically includes cumin, coriander, cinnamon, cloves, cardamom, black pepper, and nutmeg. Adjust to your preference.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the meat and aromatics: Pat the meat dry with paper towels. Season generously with salt and pepper. In a large skillet, heat 2 tablespoons of ghee or oil over medium-high heat. Sear the meat in batches until browned on all sides. Remove meat and set aside. Add the remaining 1 tablespoon of ghee or oil to the skillet. Add the thinly sliced onions and sauté until softened and lightly golden, about 8-10 minutes. Add the minced garlic (if using) and cook for another minute until fragrant.

   ⏱️ 20 minutes
2. 2

   Assemble the clay pot: If using a traditional unglazed clay pot, soak it in water for at least 30 minutes before use. If using a glazed or oven-safe pot, this step is not necessary. Layer half of the sautéed onions at the bottom of the clay pot. Add the seared meat on top of the onions. Sprinkle the Egyptian spice blend over the meat. Top with the chopped tomatoes and the remaining sautéed onions.

   ⏱️ 10 minutes
3. 3

   Add the rice and liquid: Evenly spread the rinsed and drained rice over the meat and vegetable layers. Pour the warm broth over the rice, ensuring it generously covers the rice by about 1-1.5 inches (2.5-4 cm). The liquid level is crucial for tender, cooked rice. Season the broth with salt and pepper to taste. Stir gently to distribute ingredients, but avoid overmixing.

   ⏱️ 5 minutes
4. 4

   Seal and bake: Cover the clay pot very tightly. If using a traditional pot with a lid, you might need to seal the edges with a simple dough (flour and water paste) to ensure no steam escapes. If using a modern oven-safe pot with a tight-fitting lid, ensure it's sealed well. Place the covered pot in a preheated oven.

   ⏱️ 5 minutes
5. 5

   Bake at 160°C (320°F) for approximately 2 hours and 30 minutes. The goal is for the meat to be fork-tender and the rice to be fully cooked and slightly crispy around the edges. Check for doneness by carefully removing the lid (beware of steam). If the rice is still firm or the liquid has evaporated too much, add a little more hot broth or water and continue baking.

   ⏱️ 2 hours 30 minutes
6. 6

   Rest and serve: Once cooked, remove the pot from the oven and let it rest, still covered, for at least 15-20 minutes. This allows the flavors to meld and the rice to finish steaming. Serve hot, directly from the clay pot.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓The clay pot is essential for the authentic flavor and slow, even cooking that characterizes Bram Rice. If you don't have one, a heavy-bottomed Dutch oven or casserole dish can be used, but the texture might differ slightly.
• ✓The crispy edges of the rice are highly prized. Ensure the pot is well-sealed during baking to trap moisture, but the prolonged cooking time will naturally create some crispiness.
• ✓This dish is a beloved part of Old Cairo's culinary tradition, often served during special occasions.
• ✓Adjust the amount of Egyptian spices to your personal preference. Start with the recommended amount and add more if desired.
• ✓Ensure the rice is submerged in liquid. If it looks dry during cooking, add more hot broth or water.

🔄 Variations

• Substitute beef or lamb with chicken thighs or even a firm white fish for a lighter version.
• Add layers of sliced bell peppers, zucchini, or eggplant along with the tomatoes for extra vegetables.
• For a vegetarian version, omit the meat and use vegetable broth. Consider adding hearty vegetables like potatoes or sweet potatoes.

🥗 Nutrition

Per serving