Ingredients:
1 cup of raw basmati rice (rinsing and soaking)
1 tablespoon of oil
1 medium onion, chopped
2 cloves of garlic, minced
4 cloves
2 little items of cinnamon bark
1 teaspoon black pepper powder
1 teaspoon cumin powder
1 teaspoon cardamon powder
1 teaspoon cinnamon powder
1 teaspoon salt
1 tablespoon fixings
1 one/2 cups of water or stock

Directions:
In a medium-sized pot, heat the oil and add the onion, cloves, and cinnamon bark. Saute till the onion becomes golden.
Add the garlic, all the spices, and fixings. combine well and so add the water/stock. Let boil one or two of minutes.

Drain the raw rice and add it to the stock. Gently stir. (Note: at this time you’ll be able to add that one cup of frozen inexperienced peas if you want to liven up your rice a bit bit).
Let the rice boil till there’s hardly any liquid left that you just will see from the highest of the pot.

Cover and switch the fire/heat to terribly, very low. And cook for quarter-hour.
Remove the duvet and let the steam dissipate and so re-cover the pot.
Rice is prepared when quarter-hour.
The rice is currently able to serve! so you switch your pot the wrong way up onto a giant platter. Reasoning is that if you must scoop the rice directly out from the pot you may break the grains of rice and it’ll look mushy.
Turn pot the wrong way up onto a platter.
Turn pot of rice over onto a platter and separate it out with a fork or gently fluff it out with a serving spoon…Look! No mushy rice!
Hammus
Probably the foremost common factor that identifies that the food is so Arabic is that the Hammus it’s created with Chick Peas and Sesamum indicum Seeds called Tahina Here is that the formula
Hummus atomic number 83 Tahina (English: Chickpea and Sesamum indicum Dip)
25 g (4 oz) chickpeas, soaked for some hours higher soak within the evening and prepare within the morning
juice of two lemons
3 Tbs. tahina (Sesame Seeds)
2 garlic cloves, crushed Add additional if you wish
saltGARNISHING
1 Tbs. olive oil
1 tsp. paprika
a few sprigs of parsley, finely choppedTake the soaked chickpeas and cook in water till well saute & tender. Keep the cookery water. Grind the chickpeas in an exceedingly liquidizer (or food processor) with the juice, tahina, garlic, salt and enough of the cookery water you unbroken. Bring it to a soft creamy consist paste
Serve on a flat plate, fancy with a dribble of oil, a dusting of paprika and a bit parsley or coriander leaves.
Serve with heat flatbread bread for dipping. Serves 4-6.