Chicken with Rice, Meat, and Vegetables
1 chicken about (1 kg)
400 g lamb or beef
2 cups rice
1 cup ghee
2 cups peas
1 large onion skin removes
2 tablespoons pine nuts
2 tablespoons blanch pistachio nuts
½ cup blanch almond
½ teaspoon mix spices
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon saffron or safflower
Salt and pepper to taste
Wash and clean the chicken, then cut into four pieces. In large saucepan put the chicken with chopped onion, spices and (5) cups of water.
Boil the chicken for 40 minutes 0n a low heat then remove the chicken pieces from the pan and reserve the chicken water.
Fry the nuts one by one and set aside. Put ghee in the saucepan and fry the meat. Wash the rice well then fry for 2-3 minutes add peas mix it together keep frying for 2 minutes more then add the meat and pistachio nuts to the rice.
Remove all the bones from the chicken. In a large pan put the chicken in the bottom of the pan then add rice, meat and nuts on the tops of the chicken. Then add 3 cups of chicken reserve water or as needed, cover the pan and cook on a low heat for 30 minutes or until done.
when its done remove the cover from the pan bring a large platter and put the inside of the platter on the top of the pan by holding in both hands and turn it upside-down leave the pan on the top of the platter for 5-7 minutes without moving or stirring after that careful remove the pan and set aside .
Put the fried pine nuts, alm0nd and pistachio on the top of the platter.
Serve it with salad.