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  • Writer's pictureBasma Masri
    • Jun 22, 2020
    • 2 min read

Lebanese aromatic rice & chicken (Riz eb La7em)

Serves 4

 

Calories: 488kcal

Carbs: 40g

Fat: 27g

Protein: 23g

 

An easy, fragrant rice dish- A staple in Lebanon.

 
 

INGREDIENTS

  • 200g mince lamb

  • 4 Chicken thighs, skin and bones removed

  • 1 large onion, finely chopped

  • 1 cup basmati rice

  • 1/4 Tsp salt

  • 1/4 Tsp cinnamon

  • 1/4 tsp allspice

  • 1 cinnamon stick

  • 3 Cardamon pods

  • 3 Tbsp sunflower oil

  • 4 cups water

  • 1 Tbsp butter

GARNISH

  • 1 Tbsp Pine nuts

  • 1 Tbsp Sliced almonds

  • Fresh Greek yogurt

  • Baby salad (optional)

INSTRUCTIONS

Prepare the chicken:

  • Thoroughly wash the chicken thighs & set aside.

  • In a medium saucepan, over a medium-high heat- add the cinnamon stick, cardamon pods, 1 tsp salt, chicken thighs & 2 cups water. Bring to the boil.

  • Poach the chicken for 10-15 minutes, until tender & fully cooked. Remove from the heat & set aside.

  • Drain, reserving the stock. Cut the chicken to desired size.

Prepare the aromatic rice:

  • Wash and strain the rice until the water runs clear, reserve for later.

  • In a medium saucepan, over a medium-high heat- add the butter, 2 Tbsp oil & chopped onions, cook until translucent.

  • Add the minced lamb and stir well to break any large chunks apart.

  • Cook the lamb for about 10 minutes, or until browned.

  • Add the spices, the strained rice and fry for a minute until fragrant. Add the reserved chicken stock & enough water to cover the rice.

  • Cook the rice for 10-15 minutes with the lid on. Once the rice is cooked, fluff with a fork, put the lid back on and allow to steam for 5 minutes. Set aside for later.

Prepare the nuts:

  • In a small egg pan, over a medium- high heat- add the remaining 2 Tbsp oil & the sliced almonds. Fry until just golden. Remove from the oil & set aside.

  • Repeat the process, using the same oil for the pine nuts. Set aside for use later.

ASSEMBLY

  • To assemble the dish, start with a scoop of the fragrant rice, top with the chicken thigh & garnish with the fried almonds & pine nuts.

  • Serve with baby leaf salad or with minted yogurt dip.

  • Serve hot & Enjoy!

 

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