Almueamar with Chicken and Mushrooms Bram



  • 1 chicken washed and halved
  • 4 tablespoons cream
  • 1 cup Egyptian rice
  • 1 1/2 cup half and half milk
  • 1 onion – minced
  • 1 cup sliced mushrooms
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 teaspoon salt
  • 2 tbsp Wadi Food olive oil


  1. Cook the chicken with olive oil in a deep pan, then season with a little salt, pepper and ginger and stir until golden.
  2. Remove from the fire and then put in a side dish.
  3. In the same pan add a tablespoon of olive oil and then pour onions.
  4. Add the mushrooms and season with salt, pepper and nutmeg.
  5. Add the rice and remove the mixture from the fire, then add two tablespoons of cream and mix well.
  6. Place the chicken in the oven bram and then pour the mixture of rice and mushrooms.
  7. Boil the milk with the broth, then pour in the bram and then cover with foil.
  8. Bake in a medium heat oven for an hour and a quarter until the chicken and rice are cooked, remove the foil and then spread the rest of the cream on the face.
  9. The bram is put under the grill to take the golden color and then it is served.