Chef's Recipes

Habibi rice

Australian Gourmet Traveller recipe for habibi rice by George Calombaris and Shane Delia from St Katherine's in Melbourne.

By George Calombaris & Shane Delia
  • 15 mins preparation
  • 45 mins cooking
  • Serves 8
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Habibi rice


  • 1 tsp each coriander seeds and cumin seeds
  • 100 gm pine nuts
  • 75 ml clarified butter
  • 75 gm dried bird’s nest pasta, broken into pieces
  • 375 gm basmati rice, rinsed
  • ½ onion, finely chopped
  • 40 gm flaked almonds


  • 1
    Dry-roast spices in a small saucepan until fragrant (1-2 minutes), transfer to a mortar and pestle, coarsely crush and set aside.
  • 2
    Dry-roast pine nuts in a small saucepan until golden (4-5 minutes), set aside.
  • 3
    Heat clarified butter in a wide saucepan over medium-high heat, add pasta and stir occasionally until golden brown (2-3 minutes). Add rice and onion, season to taste and stir occasionally until onion begins to soften and rice starts to absorb butter (4-5 minutes). Add spices, pine nuts, almonds and 1.5 litres hot water, bring to the boil, reduce heat to low and cook until liquid is absorbed and rice is tender (25-30 minutes). Season to taste and serve hot.


This recipe is from the August 2011 issue of .

  • Author: George Calombaris & Shane Delia