Ingredients
For the stock:
- 3 pieces chicken breast on the bone or 1kg chicken pieces of choice
- 2 bay leaves
- 1 quartered onion
- 2 star anise
- 4 cloves
- 1 teaspoon black peppercorns
For the rice:
- 250g Iamb mince
- 2 cups basmati rice
- 1 diced onion
- 1 tablespoon Lebanese 7spice
- 1 chicken stock cube
- 1 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- Salt
- Strained chicken stock
Instructions
- First prepare the stock by adding the ingredients into a pot with cold tap water, bring to a boil & simmer for 30 minutes. Strain stock & reserve & shred the chicken.
- Brown your mince, once colour has changed add the onion & cook for 10min. Add all your spices & cook for a further 2min. Add the rice along with 3.5 cups of the reserved stock, bring to a boil, cover and lower heat to lowest & cook for 18-20min.
To garnish:
- Shredded chicken
- Toasted nuts of choice. I like to mix it up but you can use one or a few of the following.
- Pine nuts, Slithered Almonds, Pistachios, Cashews
