I have based this recipe on a famous recipe by Abla Amad, of Abla’s Lebanese Kitchen (Djaz a riz – Chicken and Rice). I have changed the ingredients and added extra things for my version.
Hints & Tips
- This is a spectacular looking dish if you use the cake mould to serve.
- Basmati Rice works well with this dish. I have tried other rices but they tend to come out sticky.
- GF, DF, SF
- Category: Dairy Free, Gluten Free, Lamb, Rice, Side Dishes, Sugar Free
Ingredients
- 1 Whole BBQ Chicken, Boned and Chicken Torn into Long Strips
- 80 grams Toasted Flaked Almonds
- 80 grams Toasted Pine Nuts
- 850 milliliters Chicken Stock
- 2 cups Basmati Rice, Washed Several Times and Drained
- 1 tablespoon Allspice or Chinese 5 Spice
- 1 tablespoon Cinnamon Powder
- 1 tablespoon Ground Cummin
- 1 tablespoon Ground Coriander
- 1 teaspoon Salt
- 1 Large Brown Onion, Diced
- 1 kilogram Lamb Mince
- 3 tablespoons Olive Oil
Instructions
- Heat the olive oil in a non-stick pan. Add the onion and cook until golden brown.
- Add in the salt and spices and stir-fry for 1-2 minutes until the aromas are released.
- Add in the minced lamb and cook, stirring to remove lumps, until brown and no longer lumpy.
- Put the lamb in a flat based, saute pan. Add in the rice and chicken stock. Slowly bring to a boil and then simmer on a very low heat until the liquid is full absorbed and the rice cooked - approx. 20-30 minutes.
- To serve, spread the almonds and pine nuts over the base of a 25cm cake tin with a hollow centre.
- Pack the chicken around the outer and inner edges of the mould, covering the pine nuts and almonds.
- Fill with the lamb rice, pressing down firmly and ensuring the chicken remains in place.
- To serve, put a serving plate face down over the mould and invert the chicken and rice onto it. Gently remove the mould and serve.
Leave a Reply