طريقة تحضير الارز على الدجاج بالطريقة اللبنانية Authentic Lebanese Chicken with Rice Recipe

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المقادير:

لسلق الدجاج:
كيلو فخاذ دجاج
8 اكواب ماء
ملعقتان صغيرتان ملح
المواد العطرية:
بصلة كبيرة مقطعة. ضلعين كرافس مقطع.حصين ثوم مقطع. عود قرفة. 12 حب هال. 3 ورق غار.

للارز:
ربع كوب سمنة (50 غرام)
طريقة تحضير السمنة البيتية على الرابط التالي:
   • طريقة تحضير السمنة البيتية من الزبدة ...  
ربع كوب صنوبر (40 غرام)
ثلث كوب لوز مفروم (40 غرام)
لحمة بقر مفرومة (300 غرام)
نصف ملعقة صغيرة ملح
ملعقة صغيرة من كل من:
قرفة. كمون. سبع بهارات
نصف ملعقة صغيرة جوزة الطيب
ربع ملعقة صغيرة فلفل اسود
كوبان ارز بسماتي مغسول (400 غرام)

طريقة تحضير السمنة البيتية على الرابط التالي:
   • طريقة تحضير السمنة البيتية من الزبدة ...  
How to make homemade ghee on the link above.

Ingredients:

For boiled chicken:
1 kilo (2 pounds) chicken leg quarters
8 cups water
2 tsp salt
Aromatics:
1 large onion cut into 8 pieces
2 celery ribs cut into chunks
2 garlic cloves, sliced
1 cinnamon stick
12 cardamom pods
3 bay leaves.

For the rice:
1/4 cup (50 g) ghee
How to make homemade ghee on this link:
   • طريقة تحضير السمنة البيتية من الزبدة ...  
1/4 cup (40 g) pine nuts
1/3 cup (40 g) almonds slivers
300 g minced beef (I used top sirloin) or ground beef
1/2 tsp salt
1 tsp each: cinnamon, cumin, and 7 spices
1/2 tsp nutmeg
1/4 tsp black pepper
2 cups (400 g) basmati rice, washed

🌹Instructions🌹

1. In a medium pot, place the water and chicken. Cover and bring to a boil on high heat. Skim the foam that floats to the surface, using a large spoon and discard.

2. Add the aromatics and 2 tsp salt. Cover and cook on low heat for 1 hour and 30 minutes. set aside.

3. In a small pan, place the ghee and the pine nuts. Fry on medium heat, stirring constantly until light golden. Strain in a small saucepan and transfer to a plate. Remove the ghee from the saucepan to the small pan and repeat with the almonds. Place the golden almonds next to the pine nuts. Set aside and reserve the ghee.

4. Add 3 tbsp of the reserved ghee, the minced meat, and 1/2 tsp salt to a medium pot and cook on high heat stirring occasionally. Mix the spices in a small bowl, then take 1 tsp from the spices mix and add it to the meat. Stir to combine. Cook until all the liquid has evaporated.

5. Pour in 1 cup of chicken broth and cook covered on low heat for 30 minutes.

6. Meanwhile, remove the chicken to a plate and discard the skin and bones, then cut to a bite size pieces. Cover and set aside. Strain the chicken broth to a medium saucepan and discard the aromatics. Reserve the broth.

7. Add the washed rice, the rest of the spices, and 4 cups of the chicken broth to the meat and stir to combine. Bring to a boil and simmer covered on low heat until the rice is fully cooked and all the liquid has been evaporated about 23 minutes.

8. Remove the pot from the heat and let rest covered for 15 minutes. Gently stir the rice and transfer to a large serving platter. Top with the chicken pieces and the fried nuts.

9. Serve with yogurt, green salad, or yogurt cucumber salad.

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