Chicken Rice Pilaf

Ingredients

• 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.
• This recipe is from a friend and chef on our Sho Tabkhin Today site:
• Fatima Zahwi Ghamloush
• For more delicious and easy recipes prepared by Fatima, you can visit her page on our site by clicking her name.

Method

1. Stage One:
2. 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.
3. Rinse them very well after soaking.
4. 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.
5. 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.
6. After boiling the chicken, strain it from the broth and set the chicken stock aside; we will need it to cook the rice.
7. Stage Two:
8. Soak five cups of rice in lukewarm water, then drain the soaked rice.
9. 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).
10. Cover the rice with chicken stock (the water should cover the rice by only five cm).
11. 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.
12. 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).
13. Prepare the serving dish: put the rice, then arrange the chicken on top with the nuts.