👨‍🍳 조리법

1. 1

   Prepare the chicken and broth: Place the chicken pieces in a large pot. Add the chopped onion, bay leaves, crushed cardamom pods, a generous pinch of salt, and black pepper. Cover with cold water (about 8-10 cups or enough to generously cover the chicken). 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 or impurities that rise to the surface during the first few minutes of simmering. Carefully remove the cooked chicken from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the solids. You should have about 6-7 cups of flavorful chicken broth. Once the chicken is cool enough to handle, shred the meat from the bones, discarding skin and bones. Set the shredded chicken aside.

   ⏱️ 1 hour 15 minutes
2. 2

   Cook the rice: Measure out 4 cups of the reserved chicken broth (adjusting slightly based on your rice's absorption needs, typically 1.5-2 cups broth per 1 cup rice). In a medium saucepan, combine the rinsed basmati rice, the measured chicken broth, ground cinnamon, seven spice blend, and salt and pepper to taste. Stir well. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 18-20 minutes, or until all the liquid is absorbed and the rice is tender and fluffy. Avoid lifting the lid during this time. Once cooked, let the rice rest, covered, off the heat for 10 minutes.

   ⏱️ 30 minutes
3. 3

   Prepare the toppings: While the rice is cooking or resting, heat 1-2 tablespoons of vegetable oil or ghee in a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess fat and set the browned beef aside. In the same skillet (or a clean one), add the remaining 1 tablespoon of oil or ghee over medium-low heat. Add the pine nuts and almonds. Toast, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Watch carefully as nuts can burn quickly. Remove from heat immediately and set aside.

   ⏱️ 15 minutes
4. 4

   Assemble the dish: Fluff the cooked rice gently with a fork. Transfer the rice to a large serving platter, mounding it in the center. Arrange the shredded chicken evenly over the top of the rice. Sprinkle the browned ground beef over the chicken. Finally, generously scatter the toasted pine nuts and almonds over everything. Serve hot.

   ⏱️ 5 minutes