Rice & Chicken (Rizz 3a Djaj)

Ingredients

• 3skinless, boneless chicken breasts
• 2bay leaves
• 1cinnamon stick
• 1onion, quartered
• 950 ml (4 cups)water
• 30 ml (2 tbsp)oil, for the rice
• Not specifiedground beef
• Not specifiedspices
• Not specifiedrice
• Not specifiedreserved chicken stock
• 30 ml (2 tbsp)oil, for toasting the nuts
• Not specifiedalmonds
• Not specifiedpine nuts
• Not specifiedyoghurt
• Not specifiedwater, for the salad
• Not specifiedcucumber, diced
• Not specifiedgarlic
• Not specifiedsalt
• Not specifieddried mint
• Not specifiedolive oil, for drizzling

Instructions

1. 1

   Poach the chicken

   Put the chicken breasts, bay leaves, cinnamon stick, quartered onion and 950 ml (4 cups) water in a large pot. Bring to the boil.

2. 2

   Cook until tender

   Lower the heat and cook for 45 minutes, until the chicken is tender.

3. 3

   Shred the chicken

   Drain the broth and reserve it. Let the chicken cool, then shred it and set it aside.

4. 4

   Brown the beef

   Heat 30 ml (2 tbsp) oil in a pot. Add the ground beef and cook until browned.

5. 5

   Season the rice

   Add the spices and rice, then mix so the grains are coated in the spices.

6. 6

   Simmer the rice

   Add the reserved chicken stock and bring to the boil. Reduce the heat to low, cover and simmer for 15–20 minutes.

7. 7

   Toast the nuts

   Heat 30 ml (2 tbsp) oil in a saucepan. Add the almonds and toast until light golden brown, then add the pine nuts and toast for a few more minutes.

8. 8

   Mix the salad

   Put the yoghurt and water in a large bowl and mix. Stir in the diced cucumber, garlic, salt and dried mint, then drizzle with olive oil.

What is Rizz 3a Djaj?

Rizz 3a Djaj is an Arabic name for rice with chicken. The dish brings together gently poached chicken and rice cooked in its savoury broth, with beef and toasted nuts adding further richness.

This version also includes a cucumber-yoghurt salad for a cool, tangy contrast. Its ingredients and method suggest a home-style layered meal, but the supplied recipe leaves several quantities and the specific spices unstated.

Poaching the chicken

Gentle poaching cooks the chicken in water flavoured with onion, bay and cinnamon. Bring the pot to the boil as directed, then keep the heat low enough for a steady, calm cook rather than a vigorous boil.

Reserve the cooking liquid after draining: it is intended to become the rice’s stock. The method does not state how much broth to use, so check the amount before cooking the rice.

Building flavour in the rice

Brown the ground beef in the oil before adding the rice and spices. This gives the meat a savoury base, while mixing the grains through the pan helps distribute the seasoning.

The recipe does not identify the spices or give quantities for the rice, beef or stock. Use the original recipe’s full ingredient list if available, rather than guessing at proportions.

Getting the rice tender

Once the stock boils, turn the heat to low and keep the pot covered for the stated 15–20 minutes. The lid traps steam, helping the rice cook evenly.

Check near the end of the range: the grains should be tender and the liquid absorbed. If the rice is still firm, continue cooking briefly and check again.

Toasting the nuts

Toast the almonds until they are light golden, then add the pine nuts for the final few minutes. Pine nuts are small and can colour quickly, so keep the pan moving and watch closely.

The method cooks both types of nuts in oil. Set them aside once toasted so they do not continue browning in the hot pan.

A cool yoghurt salad

The salad combines yoghurt and water with diced cucumber, garlic, salt and dried mint. Mix the dressing base before adding the cucumber so the seasonings are spread through it.

The directions do not give quantities for the salad ingredients. Add the water gradually if you need to control how thick or pourable the yoghurt mixture becomes.

Serving the meal

Serve the rice with the shredded chicken and finish with the toasted almonds and pine nuts. Keep the cucumber-yoghurt salad alongside, where its cool freshness offsets the warm, savoury rice.

For a more complete plate, add another vegetable side if you have one; the listed salad already provides a crisp contrast to the rice and meat.

Recipe notes & tips

• Keep the chicken broth for cooking the rice rather than discarding it.
• Let the chicken cool enough to handle before shredding it.
• Brown the beef before adding the rice so it has time to colour.
• Keep the rice covered while it simmers for 15–20 minutes.
• Watch the pine nuts closely once they go into the hot oil.
• Add water to the yoghurt gradually to reach your preferred salad consistency.

Variations

• Use different nuts: replace either nut with another toasted nut if needed.
• Change the herbs: use fresh mint in place of dried mint, adjusting to taste.
• Add more cucumber: increase the diced cucumber for a chunkier salad.
• Adjust the garlic: use less for a milder yoghurt dressing.
• Serve separately: arrange the chicken and rice side by side rather than combining them.

Common mistakes to avoid

• Discarding the broth: reserve it after poaching because the rice calls for chicken stock.
• Boiling the chicken hard: lower the heat after it comes to the boil and cook gently for 45 minutes.
• Leaving the rice uncovered: keep the pot covered during its 15–20-minute simmer.
• Overtoasting the pine nuts: add them after the almonds and watch closely as they colour quickly.
• Guessing missing quantities: the supplied recipe omits amounts for several ingredients, so consult the original full recipe where possible.

How to store

Refrigerate the chicken, rice and salad separately in covered containers and use within 3 days. Reheat the chicken and rice until steaming hot, adding a splash of water or stock to the rice if it has dried out; serve the salad cold.

Frequently asked questions