Rice and grains
Chicken Rice Pilaf
This recipe for rice with chicken is one of the most commonly prepared for festive occasions and lunch gatherings in the Levant, especially Lebanon; it’s delicious and elegant when served, and suitable for hosting a large number of guests.
Ingredients: 2 chickens 1/2 kilogram finely ground meat 5 cups basmati rice
mixed spices and flavorings
for garnish: nuts (almonds, cashews, pine nuts) as desired
Ingredients
Start here, then move straight into the method.
- 2 chickens
- 1/2 kg finely ground meat
- 5 cups basmati rice
- Mixed spices and seasonings
- For garnish, nuts: (almonds, cashews, pine nuts) as desired
- Stage Three
- Remove the bones from the chicken.
Method
Follow the cooking sequence without leaving the page.
- Stage One:
- Cut two chickens in half and wash them well with vinegar, salt, and a tablespoon of flour; leave them for 15 minutes with the vinegar, salt, and lemon.Timers: 15 min
- Rinse them very well after soaking.
- Place a pot on the heat and add the chicken with a cinnamon stick, whole kabsa spices, whole cardamom, bay leaves, two onions, dried coriander, a pinch of salt, and seasonings to taste.
- Cover with water; at the first boil of the chicken remove the white scum that appears on the surface and remove it completely, then cover the pot and let the chickens cook through.
- After boiling the chicken, strain it from the broth and set the chicken stock aside; we will need it to cook the rice.
- Stage Two:
- Soak five cups of rice in lukewarm water, then drain the soaked rice.
- In a pot over heat, put two tablespoons of oil with a large tablespoon of butter or ghee, add half a chopped onion and a pinch of salt; sauté for a few seconds, then add the ground meat and cook until fully done. After that add the rice with a teaspoon of (kabsa spice *black pepper *cinnamon).
- Cover the rice with chicken stock (the water should cover the rice by only five cm).
- When the rice begins to boil and the top of the rice starts to dry, reduce the heat and leave it for half an hour over low heat.
- Place a frying pan over the heat with a tablespoon of butter and fry the chicken for just ten minutes to take color (you can also leave the chicken without frying, no problem).
- Prepare the serving dish: put the rice, then arrange the chicken on top with the nuts.
Recipe tags
Rice and grainsLevantDairy freeGluten freeNut freeEgg freeBoiledLunchChickenLambRice
