arabian cook

arabian cook : Chicken with Rice


A main meal of chicken and rice.
1 chicken, about 1 ½ kg(48 oz)
2 cups long grain rice
400 g (14 oz) minced meat
¼ cup fried pine nuts
½ cup fried almonds
2 medium sized onions (1 whole, 1
finely chopped)
¼ cup vegetable oil and butter mixture
1 tspn ground cinnamon
2 tspn salt (as desired)
a dash of ground allspice
2 tbls butter
1 cup canned mushrooms (as desired)
1 cardamom pod, 1 nutmeg, 1 clove
2 cinnamon stalks
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Wash the chicken well and cut
into 4 pieces.
Fry chicken pieces in oil and
butter mixture until golden from
both sides.
Put it in a deep, heavy pan and
add to it one peeled onion with 1
tspn of salt, cardamom pod,
clove, nutmeg and cinnamon
sticks.
Add 1 ½ liters of water, cover
and cook over medium heat for
30 minutes. Reserve stock.
Fry finely chopped onions in
butter, keep stirring till soft and
golden.
Add minced meat, allspice,
cinnamon, and salt to chopped
onions and fry for 10 minutes
over medium heat.
Wash rice and drain, then add to
meat and onion. Stir
occasionally over low heat for 3
minutes.
Add 4 cups of boiling chicken stock to the rice, add
mushrooms and cover. Cook rice over high heat for
5 minutes. Lower heat to low and cook for 20
minutes.
Pile rice onto large platter with chicken pieces in
center and spread over nuts.
Serve hot with cucumber mixed with yoghurt and
salad.
Note: You can use brown rice in this recipe.



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