This Lebanese Mansaf Will Be Your Favorite Rice And Chicken Meal

Fry 750 grams of chicken in a big pan with 3 tablespoons of olive oil.

Add chopped onion, 3 cinnamon sticks, 2 bay leaves, 3 cardamom pods, and 4 cloves to the chicken and fry.

Season the chicken with freshly ground black pepper and salt.

Add water to the pan, cover it, and let it boil.

Soak 1.5 cups of basmati rice in water for 15-20 minutes, mixing with hands.

After boiling, remove foam from the chicken stock, cover, and let it cook for 15 minutes.

Remove the chicken and strain the stock for the rice.

Brush the chicken with butter and season with black pepper, sweet pepper, and salt before placing it in the oven to brown the top.

In another pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter, then add garlic and 1/2 onion and fry.

Add tender beef or ground beef to the pan and fry well.

Add the soaked rice to the pan with spices: 1/2 teaspoon of allspice, black pepper, cardamom powder, cinnamon powder, and salt.

Pour in 2.25 cups of chicken stock for the rice and cook for 22 minutes.

Mix 1.5 cups of chicken stock with 2 tablespoons of cornstarch, tomato paste, sweet pepper, black pepper, cinnamon powder, and cloves powder until thickened.

Pan-fry cashews until golden brown and layer them at the bottom of a bowl before adding the chicken and sauce.

Equipment Needed

Allergens