The Best Celebration Rice with Chicken & Lamb | Food52 + Ottolenghi Test Kitchen: Shelf Love

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein and fiber, while long-grain rice is often less expensive.

lamb

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork is usually more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and flavor at a lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

Make chicken stock by boiling medium chicken with half an onion, half a garlic, cinnamon sticks, 2 liters of water, and 2 teaspoons of salt for 70 minutes.

Strain the stock and shred the chicken.

In a pan, heat a mixture of vegetable oil and butter.

Sauté chopped onions for about 7 minutes until softened and lightly colored.

Add chopped garlic and cook for a minute before adding the lamb.

Stir in 300 grams of lamb and cook, breaking it apart.

Add 1.5 teaspoons of cinnamon and 1 teaspoon of allspice to the lamb.

Wash and soak basmati rice for about an hour, then drain.

Stir the drained rice into the meat mixture to coat it in fat.

Pour in the hot chicken stock and season with salt to taste.

Cover and reduce heat to the lowest setting, steaming for 15 minutes.

Mix yogurt with warm stock and crushed garlic, then pour over the rice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary