Lebanese Rice with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 chicken breast fillet (s)
- 500 g round beef
- 60 g cashew nuts
- 60 g almonds, chopped
- 60 g pine nuts
- 500 g rice
- 1 cup natural yogurt
- salt
- Spice mixture, Arabic, best 7 spices
Print Recipe
Pin Recipe Instructions
- First cook the chicken breast in unsalted water for about 30 minutes, until the meat is cooked through. Remove from the water and set aside to let cool. Do not throw away the water, it is used to cook the rice in it.
- Salt 4 large cups of the water mentioned above and add 2 heaping tablespoons of the Arabic spice mixture. Add the rice and cook slowly on a low heat until the rice is soft and all of the water has been absorbed. Possibly stir every now and then.
- Fry the minced meat until crumbly and then set aside.
- Roast the nuts in a pan. Be careful not to burn them, because that gives them a bitter taste.
- The chicken, which has now cooled down, is plucked into small, bite-sized pieces with your hands.
- Put the cooked rice in a baking dish and spread the minced meat, chicken and nuts on top one after the other.
- Since the dish is a bit dry on its own, it is served with a yogurt sauce. For the yoghurt sauce, simply mix the natural yoghurt with water and salt to taste.
- I like to have a salad or tabbouleh with my meal.
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