This is very delicious rice pilaf cooked in homemade chicken broth with spices and garnished with nuts.Enjoy
Ingredients:
1 whole chicken 2-1/2 kg.
2 bay leaves
1 cinnamon stick
1 small onion
4-5 cloves
4-5 peppercorns
4 cups Basamati rice or any long-grain rice
8 cups chicken broth
2-1/2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
2 teaspoons Lebanese seven spices
1 teaspoon all-spice
1/4 teaspoon grated nutmeg
1/4 cup unsalted butter(62ml)
2 tablespoons extra virgin olive oil
1/4 cup pine nuts
1/4 cup almonds
1/4 cup pistachios
Preparation:
1.Place washed drained chicken in a large pot. Cover with water bring to boil,clean all the foams. Add 2 bay leaves,1 cinnamon stick,1 onion few cloves,and few peppercorns. Bring to boil,reduce the heat to medium, cover and cook for 2 hours if you use pressure cooker cook for 1 hour. Leave aside to cool .Strain the broth.Detach the bones and skin.shred the meat into large pieces.Cover and keep aside.
2.In a container, add uncooked rice,cover with cold water and keep aside for 1 hour.
3.Heat the butter and oil in a large pot and fry the pine nuts,almonds and pistachios.Remove the nuts and keep aside to garnish the rice,keep the oil in the pot.
4.Strain the rice and place in the same butter oil, and saute’ for 2-3 minutes.
5.Mix the spices,and salt with fat reduced chicken broth,and pour over the rice,add pieces of chicken,cover with a lid bring to boil. Reduce the heat to medium and cook for 20 minutes,until all the water evaporates.
6.Put the rice in a serving plate,garnish with fried nuts.Cover and keep aside until serving time.
