Arabic Rice Set



1 hour 15 minutes

1 Serving

The fragrant Arabic rice dish is served with mutton in a thick and flavourful tomato gravy, paired with salata and soup to give you a full energy in your training.
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- Arabic Rice
- Tomato Mutton
- Salata
- Celery and Tomato Soup
- Dairy Product
- Fruit
4-5 pcs Green grape
Nutrition Value in 1 Serving

Calories
526.8 kcal

Carbohydrate
69.2 g

Fat
17.4 g

Protein
23.3 g

- Arabic Rice
- Tomato Mutton
- Salata
- Celery and Tomato Soup
- Dairy Product
- Fruit
4-5 pcs Green grape
Nutrition Value in 1 Serving

Calories
638.2 kcal

Carbohydrate
76.2 g

Fat
24.3 g

Protein
28.7 g

- Arabic Rice
- Tomato Mutton
- Salata
- Celery and Tomato Soup
- Dairy Product
- Fruit
4-5 pcs Green grape
Nutrition Value in 1 Serving

Calories
731.5 kcal

Carbohydrate
88.1 g

Fat
26.6 g

Protein
35.0 g
Arabic Rice (for 3 pax)

1 ½ tsp | Olive oil |
1 small strand | Bay leaf |
1 small stick | Cinnamon stick |
1 small flower | Star anise |
3 tsp | Garlic, thinly sliced |
6 tsp | Holland onion, thinly sliced |
180 g | Water |
90 g | Basmathi rice |
1/2 pcs | Green chili, cut in half |
25 g | Tomato puree |
3 tsp | Kabsa spice |
1 ½ tsp | TUMIX® Chicken Stock Seasoning |
1/2 tsp | Salt, if needed |
Some | Mint leaves |
3-6 pcs | Roasted cashews |
15 g | Raisins |
Some | Coriander leaves, sliced |

- In a rice pot, heat the oil and saute bay leaves, cinnamon, star anise, garlic and onion until fragrant.
- Add water, rice, green chilies, tomato puree, spices, TUMIX® and salt.Stir well and let it cook for a while.
- Serve with coriander leaves, mint leaves, cashews and raisins.
Tomato Mutton

60 g | Mutton, cubed and fat removed |
1-1.2 liter | Water |
1 tsp | Cooking oil |
1 tbsp | Holland onion, cubed |
1 tsp | Chopped garlic |
1 small strand | Bay leaf |
1 small stick | Cinnamon stick |
25 g | Tomato soup in can |
1/2 tsp | TUMIX® Chicken Stock |
1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
Some | Salt, if needed |

- Boil the mutton until tender. Keep the stock.
- Heat oil, saute onion, garlic, bay leaves and cinnamon until fragrant.
- Add stock (50ml), cooked mutton, tomato soup, TUMIX®, AJI-SHIO® and salt.
- When its boiling, remove and serve.

You can add some stock if you like gravy.
Salata

40 g | Cucumber, diced |
40 g | Tomato, diced |
20 g | Carrot, diced |
20 g | Chickpeas, strained and wash in running water |
1 tbsp | Holland Onion, diced |
1 tbsp | Plain yoghurt |
1 tbsp | Thousand island sauce |
1/4 tsp | AJI-SHIO® Flavoured Pepper |
1/4 tsp | Sugar |

- Mix well all the ingredients.
- Cool for a while before serving.
Celery and Tomato Soup

250 ml | Water |
1 tsp | TUMIX® Chicken Stock |
1 tsp | Minced garlic |
2 tsp | Minced onion |
30 g | Celery, diced |
½ pc / 50g | Tomato, diced |

- Bring water, TUMIX®, garlic, onion and celery to a boil.
- When the celery is tender, add in the tomatoes. Let it simmer for a few minutes.
- Serve it hot.
Arabic Rice (for 3 pax)

3 tsp | Olive oil |
1 small strand | Bay leaf |
1 small stick | Cinnamon stick |
1 small flower | Star anise |
3 tsp | Garlic, thinly sliced |
6 tsp | Holland onion, thinly sliced |
240 g | Water |
120 g | Basmathi rice |
1/2 pcs | Green chili, cut in half |
30 g | Tomato puree |
3 tsp | Kabsa spice |
1 ½ tsp | TUMIX® Chicken Stock Seasoning |
1/2 tsp | Salt, if needed |
Some | Mint leaves |
6-9 pcs | Roasted cashews |
24 g | Raisins |
Some | Coriander leaves, sliced |

- In a rice pot, heat the oil and saute bay leaves, cinnamon, star anise, garlic and onion until fragrant.
- Add water, rice, green chilies, tomato puree, spices, TUMIX® and salt.Stir well and let it cook for a while.
- Serve with coriander leaves, mint leaves, cashews and raisins.
Tomato Mutton

80 g | Mutton, cubed and fat removed |
1-1.2 liter | Water |
1 ½ tsp | Cooking oil |
2 tbsp | Holland onion, cubed |
1 tsp | Chopped garlic |
1 small strand | Bay leaf |
1 small stick | Cinnamon stick |
30 g | Tomato soup in can |
1/2 tsp | TUMIX® Chicken Stock |
1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
Some | Salt, if needed |

- Boil the mutton until tender. Keep the stock.
- Heat oil, saute onion, garlic, bay leaves and cinnamon until fragrant.
- Add stock (50ml), cooked mutton, tomato soup, TUMIX®, AJI-SHIO® and salt.
- When its boiling, remove and serve.

You can add some stock if you like gravy.
Salata

40 g | Cucumber, diced |
40 g | Tomato, diced |
20 g | Carrot, diced |
20 g | Chickpeas, strained and wash in running water |
1 tbsp | Holland Onion, diced |
1 tbsp | Plain yoghurt |
1 tbsp | Thousand island sauce |
1/4 tsp | AJI-SHIO® Flavoured Pepper |
1/4 tsp | Sugar |

- Mix well all the ingredients.
- Cool for a while before serving.
Celery and Tomato Soup

250 ml | Water |
1 tsp | TUMIX® Chicken Stock |
1 tsp | Minced garlic |
2 tsp | Minced onion |
30 g | Celery, diced |
½ pc / 50g | Tomato, diced |

- Bring water, TUMIX®, garlic, onion and celery to a boil.
- When the celery is tender, add in the tomatoes. Let it simmer for a few minutes.
- Serve it hot.
Arabic Rice (for 3 pax)

3 tsp | Olive oil |
1 small strand | Bay leaf |
1 small stick | Cinnamon stick |
1 small flower | Star anise |
6 tsp | Garlic, thinly sliced |
6 tsp | Holland onion, thinly sliced |
300 g | Water |
150 g | Basmathi rice |
1/2 pcs | Green chili, cut in half |
45 g | Tomato puree |
4 tsp | Kabsa spice |
2 tsp | TUMIX® Chicken Stock Seasoning |
1/2 tsp | Salt, if needed |
Some | Mint leaves |
6-9 pcs | Roasted cashews |
24 g | Raisins |
Some | Coriander leaves, sliced |

- In a rice pot, heat the oil and saute bay leaves, cinnamon, star anise, garlic and onion until fragrant.
- Add water, rice, green chilies, tomato puree, spices, TUMIX® and salt.Stir well and let it cook for a while.
- Serve with coriander leaves, mint leaves, cashews and raisins.
Tomato Mutton

100 g | Mutton, cubed and fat removed |
1-1.2 liter | Water |
1 ½ tsp | Cooking oil |
2 tbsp | Holland onion, cubed |
2 tsp | Chopped garlic |
1 small strand | Bay leaf |
1 small stick | Cinnamon stick |
30 g | Tomato soup in can |
1/2 tsp | TUMIX® Chicken Stock |
1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
Some | Salt, if needed |

- Boil the mutton until tender. Keep the stock.
- Heat oil, saute onion, garlic, bay leaves and cinnamon until fragrant.
- Add stock (50ml), cooked mutton, tomato soup, TUMIX®, AJI-SHIO® and salt.
- When its boiling, remove and serve.

You can add some stock if you like gravy.
Salata

40 g | Cucumber, diced |
40 g | Tomato, diced |
20 g | Carrot, diced |
20 g | Chickpeas, strained and wash in running water |
1 tbsp | Holland Onion, diced |
1 tbsp | Plain yoghurt |
1 tbsp | Thousand island sauce |
1/4 tsp | AJI-SHIO® Flavoured Pepper |
1/4 tsp | Sugar |

- Mix well all the ingredients.
- Cool for a while before serving.
Celery and Tomato Soup

250 ml | Water |
1 tsp | TUMIX® Chicken Stock |
1 tsp | Minced garlic |
2 tsp | Minced onion |
30 g | Celery, diced |
½ pc / 50g | Tomato, diced |

- Bring water, TUMIX®, garlic, onion and celery to a boil.
- When the celery is tender, add in the tomatoes. Let it simmer for a few minutes.
- Serve it hot.






