An old nutritious & delicious meal of Middle Eastern origin which is considered to be a basic peasant dish which can feed from 1 person up to however many you like.
It’s ideal for large family gatherings or parties or simply just a normal day to day meal.
Cooking time is approximately 20 minutes, here’s what you will need:
1 Non-stick saucepan with a Lid for the rice.
1 frying pan
Another saucepan for boiling the chicken with a lid.
Ingredients for 1 to 2 people:
1 chicken breast
250 grams of mince meat
4 cups of long grain / basmati rice
5 grams of vermicelli
Pine nuts or flaked almonds.
Garlic (fresh or granules) or garlic salt, (if using garlic salt you do not need to add salt separately when browning the meat.
Ground mixed spice
Fill and boil water in a kettle and have it ready boiled.
Wash the rice ready to use.
Using a non-stick saucepan, heat 1 teaspoon of vegetable oil, add the vermicelli and the pine nuts stirring constantly until golden brown.
Keep the saucepan hot while you add the pre washed rice, stir thoroughly to mix in the pine nuts and vermicelli.
Add the boiling water to approximately 1 inch above the rice level, add salt to taste, stir again bring quickly to the boil, cover and turn down the heat to minimum and simmer for 20 minutes.
Do not open the lid for the duration of the 20 minutes.
Slice the chicken breast into about 1 centimetre slices along the breast
Boil in salt water for approximately 10 minutes. Ensure its fully cooked so it’s firm to the touch.
Turn off the heat and let it sit in the water until you are ready to use it.
Heat a frying pan until it’s almost smoking, add the mincemeat and brown stirring occasionally, when it’s starting to brown evenly , add the garlic, salt and ground mixed spice to taste.
Stir to allow even distribution of spices, carry on frying until the meat is a dark colour.
Turn off the heat, transfer the contents into in a pre-prepared plate / bowl lined with kitchen roll, this is to absorb the excess fat from the mince, and let it sit there until you are ready to use it.
Once the rice is cooked, remove from the hot ring and leave it to stand for 5 minutes.
All the ingredients are now cooked and ready to serve.
In a large bowl, mix the rice (gradually) with the chicken and the mincemeat.
When evenly mixed, pour a small amount of the chicken stock from the boiled chicken over it and stir, this will ensure that you get a taste of all the ingredients in your mouth at the same time. The combination of all the flavours is simply delicious.
You can serve this with mixed salad (Lettuce, Tomato and Cucumber, red onion, with a dressing made up of olive oil, salt and lemon juice).
You can also serve this with Natural yoghurt mixed with garlic salt and or cucumber to taste.