Yemeni Adani Tea Recipes

SHAI ADENI (ADENI TEA)

Steps:

• In a small saucepan, combine the cinnamon stick, cloves, green cardamom pods, water, and sweetened condensed milk. Bring to a simmer and cook until the spices are fragrant, about 10 minutes.
• Add the tea leaves and continue to simmer for another 2-4 minutes to desired strength. Strain the mixture and serve hot.

YEMENI ADANI TEA

Steps:

• Combine water, tea powder and spices in a saucepan and bring it to boil till the tea has brewed well.
• Add the milk and bring it to a boil.
• Add sugar, switch off the flame.
• Strain into your favorite cup or mug and enjoy!

YEMENI CHAI (CHAI ADANI)

Steps:

• Add all the spices, milk and water to medium saucepan, cover with a lid. Place on stove on medium heat.
• when milk mixture is almost at a boil add sugar and tea (don't forget to stir often other wise milk will scortch).
• Allow chai to come to a boil. for a minute.
• strain into a mug and enjoy.
• I normally don't strain it, just fish out the spices and pour into my mug.

ADENI TEA

Steps:

• Cut tea bags open and empty into a small bowl; discard tea bags.
• Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea.
• Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes.
• Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.

YEMENI SPICE RUB

Steps:

• Heat heavy large skillet over medium-high heat. Add first 5 ingredients; toast until aromatic and cumin seeds are slightly darker, stirring often, about 2 minutes. Cool slightly. Working in batches, finely grind spice mixture and salt in spice mill. Transfer to medium bowl. Whisk in turmeric. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.

CHAI TEA

Steps:

• Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.
• Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.

CHICKEN ZURBIAN RICE FROM YEMEN

Steps:

• Saute garlic, onion, and pepper in oil over medium heat until browned.
• Add salt, turmeric, coriander, cumin, black pepper, cinnamon, cardamom, cloves to onion mixture. Add chicken and cook until brown on the outside.
• Add water and cook the chicken on medium heat for about 20-30 minutes if using a pressure cooker, or longer if cooking in a regular pot.
• When the chicken is cooked through, assess how much water is left in the pot. You will want about 2 cups of water for every cup of rice, however this may vary greatly depending on the type of rice used as some are more absorbent. Add the rice to the broth, and the rice should be just covered by the water. If needed add more water a quarter cup at a time.
• Cook the rice uncovered on medium heat for about 10 minutes, until the rice is about 2/3 cooked through and there is just a little bit of liquid left.
• Now reduce the heat to low and cover the pot, do not seal the cooker. Let the rice steam for another 10 minutes until all liquid is absorbed. NOTE: Watch the rice during this stage and if the rice is burning at the bottom of the pot add water a tablespoon at a time. When all water is absorbed and rice is cooked through, turn off heat and let sit in the pot about 10 minutes before serving.
• Garnish with a handful of raisins, almonds, and cashews.