👨‍🍳 조리법

1. 1

   Prepare the chicken: Place the chicken pieces in a large pot. Cover with water (about 2 inches above the chicken). Add a pinch of salt and peppercorns if desired. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 45-60 minutes, or until the chicken is cooked through and tender. Skim off any foam that rises to the surface during the initial boiling. Remove chicken from the broth and set aside to cool slightly. Strain the broth and reserve it for cooking the rice. Once cool enough to handle, shred the chicken meat from the bones, discarding bones and skin.

   ⏱️ 1 hour
2. 2

   Toast the nuts: While the chicken is poaching, lightly toast the mixed nuts in a dry skillet over medium heat until fragrant and lightly golden. Watch carefully to prevent burning. Set aside.

   ⏱️ 5-7 minutes
3. 3

   Cook the aromatics and beef (if using): In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil or ghee over medium heat. If using ground beef, add it to the pot and cook, breaking it up with a spoon, until browned and cooked through. Remove the browned beef with a slotted spoon and set aside, leaving the rendered fat in the pot. If not using beef, proceed to the next step, adding the remaining oil/ghee if needed.

   ⏱️ 10-15 minutes
4. 4

   Sauté aromatics: Add the remaining 1 tablespoon of oil or ghee to the pot if necessary. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 6-8 minutes
5. 5

   Cook the rice: Add the rinsed and drained rice to the pot with the onions and garlic. Stir well to coat the rice grains with the oil and aromatics. Add the ground cinnamon, salt, and pepper. Pour in the reserved chicken broth (or water), ensuring it's about 1/2 inch above the rice level (adjust liquid as needed based on rice type). Bring the mixture to a boil over medium-high heat.

   ⏱️ 5 minutes
6. 6

   Simmer and steam the rice: Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to absorb excess steam), and let it simmer undisturbed for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time.

   ⏱️ 15-20 minutes
7. 7

   Assemble the dish: Once the rice is cooked, let it rest, covered, for 5-10 minutes off the heat. Fluff the rice gently with a fork. In a large serving platter, spread the cooked rice evenly. Arrange the shredded chicken pieces over the rice. Sprinkle the browned ground beef (if used) and the toasted mixed nuts generously over the chicken and rice. Garnish with a little extra cinnamon if desired.

   ⏱️ 10 minutes