Riz a Djaj (Lebanese Chicken and Rice)

🧂 Ingredients

• 1.5 kg Whole chicken(Cut into pieces for easier poaching, or use bone-in chicken pieces.)
• 2 cups Basmati rice(Rinsed thoroughly until water runs clear.)
• 200 g Ground beef(80/20 or 85/15 fat content recommended for flavor.)
• 100 g Pine nuts
• 50 g Blanched slivered almonds(Slivered almonds toast more evenly.)
• 1 tsp Ground cinnamon
• 1 tsp Lebanese seven spice blend(A complex blend, often containing cinnamon, allspice, nutmeg, cloves, cardamom, coriander, and black pepper.)
• 1 medium Onion(Finely chopped, for poaching the chicken.)
• 2 whole Bay leaves(For poaching the chicken.)
• 4-5 whole Cardamom pods(Lightly crushed, for poaching the chicken.)
• to taste Salt(For chicken poaching and seasoning rice.)
• to taste Black pepper(Freshly ground, for chicken poaching and seasoning rice.)
• 2-3 tbsp Vegetable oil or Ghee(For browning beef and toasting nuts.)

👨‍🍳 Instructions

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

💡 Pro Tips

• ✓For extra flavor, add a whole peeled onion, a few whole peppercorns, and a cinnamon stick to the chicken poaching liquid.
• ✓Ensure the nuts are toasted to a beautiful golden-brown color for optimal flavor and texture. They should be fragrant but not burnt.
• ✓This dish is a celebration staple, perfect for holidays or family gatherings. It's designed to be impressive and satisfying.
• ✓Taste and adjust seasoning for the rice broth before adding the rice. The broth should be well-seasoned.

🔄 Variations

• Substitute lamb for chicken for a richer flavor profile.
• Add a handful of raisins or dried cranberries to the rice during the last 5 minutes of cooking for a touch of sweetness.
• Increase the quantity or variety of nuts (e.g., add pistachios or walnuts) for a more decadent topping.

🥗 Nutrition

Per serving