Ingredients to make the Lebanese Rice:
Soak the rice with salted hot water while the chicken is cooking.
Put the oil in a medium saucepan on a medium heat, add the pine nuts and keep stirring until all evenly golden coloured, with a slotted spoon remove and place in a bowl. Add the mince and cook to brown, season with salt and the shish tawook blend – drain water from rice and add to the cooked mince – return the toasted pine nuts to the pan mix all ingredients well, cover with the chicken stock and cook on medium to low heat until rice is done.
If after using the chicken stock to cook the rice, you’re left with some more, bring it to the boil, add juice of one lemon then thicken it with a diluted tablespoon of corn flour in 100ml of cold water to use it as gravy.
Serve the rice along with chicken piece/pieces, topped with the gravy and enjoy.
|1 Size 18 Chicken|
|1 Medium Size Onion cut in pieces|
|2 Bay Leaves|
|1 Cinnamon Quill|
|1 Tablespoon of Shish Tawook Blend|