Recipe ingredients
- 1 chicken, about 1 1/2 kg, 48 oz
- 2 cups long grain rice
- 400 g, 14 oz, minced meat
- 1/4 cup fried pine nuts
- 1/2 cup fried almonds
- 2 medium sized onions, 1 whole and 1 finely chopped
- 1/4 cup vegetable oil and butter mixture
- 1 teaspoon ground cinnamon
- 2 teaspoons salt, as desired
- A dash of ground allspice
- 2 tablespoons butter
- 1 cup canned mushrooms, as desired
- 1 cardamom pod
- 1 nutmeg
- 1 clove
- 2 cinnamon stalks
Recipe method
- Wash the chicken well and cut into 4 pieces.
- Fry chicken pieces in oil and butter mixture until golden from both sides.
- Put it in a deep, heavy pan and add to it one peeled onion with 1 teaspoon of salt, cardamom pod, clove, nutmeg and cinnamon sticks.
- Add 1 1/2 liters of water, cover and cook over medium heat for 30 minutes. Reserve stock.
- Fry finely chopped onions in butter, keep stirring till soft and golden.
- Add minced meat, allspice, cinnamon and salt to chopped onions and fry for 10 minutes over medium heat.
- Wash rice and drain, then add to meat and onion.
- Stir occasionally over low heat for 3 minutes.
- Add 4 cups of boiling chicken stock to the rice, add mushrooms and cover.
- Cook rice over high heat for 5 minutes.
- Lower heat to low and cook for 20 minutes.
- Pile rice onto large platter with chicken pieces in center and spread over nuts.
- Serve hot with cucumber mixed with yoghurt and salad.
- You can use brown rice in this recipe.
Other arab recipes:
Chicken with rice recipe
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