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Ghuzi with yoghurt, served with spiced meat and fresh coriander
Middle eastern ghuzi rice dish with yoghurt topping

Spiced chicken or lamb ghuzi with yoghurt

Author: Flavelo
Recipes Main Courses
Ghuzi (or Ouzi) is a symbol of Middle Eastern hospitality, a spiced rice dish served richly laden with meat. The fluffiness of the rice and tenderness of the meat are key. The cold yoghurt served alongside isn't just an accompaniment: the casein (milk protein) and fat in the yoghurt extinguish the fire of the capsaicin (chilli heat) and hot spices most effectively, creating perfect flavour balance in the mouth.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Saucepan for rice
  • Large frying pan for meat
  • Chopping board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Preparing the rice: Wash the basmati rice in cold water at least three times until the water runs clear. Soak for 15 minutes, then drain.

Tip: Washing removes excess starch so the grains don't stick together when cooking.
2 ✓

Cooking the rice: Place rice in a saucepan, cover with double the amount of water, and add salt. Bring to the boil, then reduce heat to the lowest setting, cover, and steam for 15 minutes. Remove from heat and let rest under the lid for another 5-10 minutes.

Tip: Don't lift the lid! The steam does the work.
3 ✓

Preparing the meat: Cut the meat into bite-sized cubes. Chop the onion, garlic and chilli.

Tip: Smaller pieces fry faster and pick up spices on a larger surface area.
4 ✓

Searing: Heat the oil in a large frying pan. Fry the meat until golden brown on all sides.

Tip: Don't overcrowd the pan, otherwise the meat releases juice and steams instead of browning (Maillard reaction).
5 ✓

Seasoning: Add the onion and chilli to the meat, sauté until translucent. Finally add the crushed garlic, cumin and garam masala. Fry for 1 minute until fragrant.

Tip: The oil-soluble flavour compounds of the spices 'open up' under heat.
6 ✓

Assembly: Place the yoghurt in a bowl, stir in a pinch of salt. Pile the rice onto a plate, top with the spiced meat, drizzle with yoghurt and sprinkle generously with fresh coriander.

Tip: The contrast between cold yoghurt and hot meat makes the dish exciting.

Recipe FAQ

Why did the rice stick together?
You probably didn't wash it enough, or cooked it in too much water. Basmati rice needs to be washed until the water runs clear to remove surface starch.
Can I use brown rice?
Yes, but the cooking time is much longer (approx. 40-50 minutes) and it requires more liquid.

Ingredients

  • 300 g Basmati rice
  • 400 g Chicken thigh fillets or leg of lamb
  • 1 pc Onion
  • 3 cloves Garlic
  • 200 g Natural yoghurt
  • 2 tbsp Olive oil
  • 1 tsp Ground cumin
  • 1 tsp Garam masala (or baharat spice mix)
  • 1 bunch Fresh coriander
  • 1 pc Red chilli pepper
  • 600 ml Water (for the rice)
  • 1 tsp Salt