Lebanese Chicken Spiced Rice

Ingredients

• 500 gchicken breast or tenderloins
• A dashcinnamon, for the chicken
• 15 ml (1 tablespoon)ghee
• 500 gmince
• 60 ml (¼ cup)vegetable oil
• 780 ml (3¼ cups)boiling water
• 400 g (2 cups)medium-grain rice, washed thoroughly
• 2½ heaped teaspoonsLebanese mixed spice (baharat)
• To tastesalt
• Approximately ¼ teaspoon eachwhite ground pepper and black ground pepper
• To tastetoasted almonds and pine nuts
• To tastechopped parsley, for garnish

Instructions

1. 1

   Season the chicken

   Clean the chicken. If the pieces are large, cut them in half or score the flesh, then rub in cinnamon, salt and pepper.

2. 2

   Cook the chicken

   Melt the ghee in a large pot and cook the chicken on both sides until cooked through. Take it out and set it aside; when cool enough to handle, shred it.

3. 3

   Cook the rice

   Add the mince to the same pot and cook until browned and its fat has evaporated. Add the washed rice, shredded chicken, boiling water, vegetable oil, baharat, approximately 2 teaspoons of salt, and the black and white pepper. Mix and taste the liquid, adding more salt or seasoning if needed. Once it boils, turn the heat to very low and cover with a lid.

4. 4

   Steam and garnish

   When the rice is cooked, turn off the heat and leave it to steam for a further 5 minutes. Transfer it to a bowl or cake tin, then scatter over the toasted nuts and parsley, adding pomegranate if you have some.

5. 5

   Serve the rice

   Serve with a salad of your choice and yoghurt.

What is Lebanese chicken spiced rice?

This is a one-pot dish of rice cooked with chicken, mince and baharat, a warmly aromatic Middle Eastern spice blend. The recipe’s combination of shredded chicken and browned mince makes the rice substantial, while toasted nuts and parsley add contrasting texture and freshness.

The method is designed around cooking the components in the same pot: the meat is browned first, then the rice simmers in the seasoned cooking liquid. That helps the flavours come together without needing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 58g protein, 81g carbs, 45g fat.

The rice supplies most of the carbohydrates, while the chicken and mince contribute protein; the mince, ghee, vegetable oil and nuts account for much of the fat. For a more balanced plate, serve a generous salad alongside the rice and add yoghurt as suggested.

Choosing the meat

Chicken breast or tenderloins: Either works; cut large pieces in half or score them so they cook through evenly. Shred the chicken once it is cool enough to handle.

Mince: Brown it in the pot used for the chicken, letting its liquid and fat cook away before adding the rice. The recipe does not specify a type of mince, so use your preferred kind.

Getting the rice right

Wash thoroughly: Rinse the medium-grain rice before adding it to the pot. This removes excess surface starch and helps the grains cook more distinctly.

Use boiling water: Add it with the rice and other seasonings, then bring the pot back to a boil before lowering the heat to very low and covering it.

Seasoning with baharat

Baharat: The recipe uses 2½ heaped teaspoons of Lebanese mixed spice for its warm, layered flavour. Stir it through the rice and meat so it is distributed throughout the pot.

Salt and pepper: The method suggests about 2 teaspoons of salt for the rice, in addition to seasoning the chicken. Taste the cooking liquid before covering the pot and adjust to suit your ingredients and preference.

How to tell it is done

Rice: Follow the grains’ texture rather than a fixed cooking time, since the original method does not give one. The rice should be cooked before you switch off the heat.

Rest: Leave the covered pot to steam for 5 minutes after turning off the heat. This gives the rice time to finish settling before you transfer and garnish it.

Finishing and serving

Toasted toppings: Scatter toasted almonds and pine nuts over the rice with chopped parsley. Pomegranate is suggested as an optional extra in the method, though no quantity is specified.

On the side: Serve with a salad of your choice and yoghurt. Their fresh, cool qualities make a pleasant contrast to the richly seasoned rice.

Recipe notes & tips

• Wash the rice thoroughly before cooking, as specified in the recipe.
• Let the mince brown and its liquid and fat evaporate before adding the rice.
• Taste the cooking liquid before covering the pot so you can adjust the seasoning.
• Keep the heat very low once the pot comes to a boil.
• Allow the rice to steam, covered, for 5 minutes after switching off the heat.

Variations

• Pomegranate topping: Scatter pomegranate seeds over the finished rice if you have them.
• Nut choice: Use toasted almonds, pine nuts or a combination of both.
• Chicken pieces: Choose breast or tenderloins, as the recipe allows.
• Pepper balance: Adjust the black and white pepper to your taste.
• Salad pairing: Serve with whichever salad you have to hand.

Common mistakes to avoid

• Adding rice too soon: Wait until the mince has browned and its liquid and fat have evaporated.
• Skipping the rinse: Wash the rice thoroughly before it goes into the pot.
• Cooking on high: Once the pot boils, reduce the heat to very low and cover it.
• Guessing the seasoning: Taste the cooking liquid before covering and add salt or pepper if needed.
• Serving immediately: Leave the cooked rice covered for 5 minutes off the heat to steam.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a small splash of water if the rice has dried out.

Frequently asked questions