Lebanese Riz a Djej
White basmati with ground beef, poached chicken and measured toasted nuts.
Preparation: 20 min · Cooking: 43 min · Total: 1 hr 8 min · 2 servings
Ingredients
- 150 g DRY white basmati rice
- 0.125 tsp Ground cinnamon
- 10 g RTE slivered almonds
- 250 g RAW boneless skinless chicken breast
- 100 g RAW ground beef
- 800 ml Initial chicken-poaching water
- Whole green cardamom pods — 2
- Cinnamon-stick piece, about 3 cm — 1
- 250 ml RECOVERED strained hot poaching broth, reused not extra liquid
- 200 ml Hot water MAX poaching/derived-broth top-up reserve (optional)
- 60 ml Hot water MAX rice reserve (optional)
- 15 ml Olive oil TOTAL, 10 ml beef + 5 ml nuts
- 10 g RTE pine nuts
- 0.25 tsp Ground allspice
- Salt, to taste
- 500 ml Rice-rinsing water, DISCARDED
Instructions
Poach raw chicken safely
Place 250 g RAW breast in a compact pot with 800 ml water, 2 cardamom pods and one roughly 3 cm cinnamon piece. Gently simmer from a 25-minute first check to 74°C in the thickest core. Do not wash poultry. Add only the optional 200 ml MAX hot reserve if needed for coverage; it is shared with any later broth top-up.
Place 250 g RAW breast in a compact pot with 800 ml water, 2 cardamom pods and one roughly 3 cm cinnamon piece. Gently simmer from a 25-minute first check to 74°C in the thickest core. Do not wash poultry. Add only the optional 200 ml MAX hot reserve if needed for coverage; it is shared with any later broth top-up.
Poach raw chicken safely: 1500 seconds
Recover broth and shred
Lift chicken with clean tools, strain poach broth and discard whole spices. Measure exactly 250 ml recovered hot broth for rice, NOT all pot liquid or an extra 250 ml stock. If short, use only the unused part of the 200 ml reserve to reach the target; reconcile if inadequate. Shred cooked chicken with clean forks and hold at 60°C or above while rice cooks, or chill promptly if preparing ahead.
Lift chicken with clean tools, strain poach broth and discard whole spices. Measure exactly 250 ml recovered hot broth for rice, NOT all pot liquid or an extra 250 ml stock. If short, use only the unused part of the 200 ml reserve to reach the target; reconcile if inadequate. Shred cooked chicken with clean forks and hold at 60°C or above while rice cooks, or chill promptly if preparing ahead.
Toast measured garnish
Use 5 ml of the TOTAL 15 ml oil to gently toast the 10 g pine nuts and 10 g almonds until light golden, first check 3 minutes. Set aside all nuts safely; keep the other 10 ml oil separate for beef.
Use 5 ml of the TOTAL 15 ml oil to gently toast the 10 g pine nuts and 10 g almonds until light golden, first check 3 minutes. Set aside all nuts safely; keep the other 10 ml oil separate for beef.
Toast measured garnish: 180 seconds
Cook beef and measured rice
Rinse rice in its 500 ml allowance, discard rinse and drain. Sauté raw beef in the separate 10 ml oil to the selected 74°C (official ground-meat minimum 71°C). Add rice, ground spices and salt, then only 250 ml recovered hot broth. Boil, cover normally and simmer low from 15 minutes to tender rice; optional rice reserve is only 60 ml MAX, added gradually if needed.
Rinse rice in its 500 ml allowance, discard rinse and drain. Sauté raw beef in the separate 10 ml oil to the selected 74°C (official ground-meat minimum 71°C). Add rice, ground spices and salt, then only 250 ml recovered hot broth. Boil, cover normally and simmer low from 15 minutes to tender rice; optional rice reserve is only 60 ml MAX, added gradually if needed.
Cook beef and measured rice: 900 seconds
Rest the cooked rice
Check tender rice, then remove from heat and rest covered 5 minutes. Larger batches use comparable depth, not multiplied cooking times; this is spiced WHITE basmati, not brown wholegrain rice.
Check tender rice, then remove from heat and rest covered 5 minutes. Larger batches use comparable depth, not multiplied cooking times; this is spiced WHITE basmati, not brown wholegrain rice.
Rest the cooked rice: 300 seconds
Assemble and verify
Fluff rice gently, top with all safely hot shredded chicken and measured nuts. Use all allocated ingredients; no ghee or unlisted garnish. Chilled/reheated components must reach 74°C throughout; do not restart an older ingredient clock.
Fluff rice gently, top with all safely hot shredded chicken and measured nuts. Use all allocated ingredients; no ghee or unlisted garnish. Chilled/reheated components must reach 74°C throughout; do not restart an older ingredient clock.
Serve or rapidly chill
Serve promptly; store unused broth separately. Portion rice/chicken shallowly and refrigerate quickly, ideally within 1 hour, not in the covered pot. Keep at 4°C or colder and use within 24 hours; one reheat only to 74°C. Fourfold is 1000 g RAW breast, 400 g beef, 600 g dry rice and 1000 ml recovered rice broth.
Serve promptly; store unused broth separately. Portion rice/chicken shallowly and refrigerate quickly, ideally within 1 hour, not in the covered pot. Keep at 4°C or colder and use within 24 hours; one reheat only to 74°C. Fourfold is 1000 g RAW breast, 400 g beef, 600 g dry rice and 1000 ml recovered rice broth.
Tips
- Step quantities describe 2 catalogue shares, not guaranteed dietary portions. Scale EVERY numeric input, process-water allowance and garnish by 0.5 for 1 share or 4 for 8 shares. Times, temperatures, thickness, oil depth and pan sizes do not multiply: use suitable comparable-depth vessels or successive base-size batches. Cup 240 ml, tbsp 15 ml, tsp 5 ml; product directions and actual allergens control.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Substitutions
- Keep the specified raw/cooked/prepared states and amounts. Check actual labels and allergens; reconcile incompatible components rather than adding unmeasured ingredients. Never taste raw flour, dough, batter or sealing paste.
Storage
Rapidly cool in shallow portions, ideally refrigerating within 1 hour; keep at 4°C or colder for at most 24 hours. Reheat no more than once to 74°C throughout; unsafe earlier holding cannot be repaired by reheating. Keep perishables at 4°C or colder. Separate raw meat, eggs and flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigerator-entry deadlines, not a guaranteed cooling curve.
Reheating
Reheat cooked leftovers only once to 74°C throughout, checking representative centres. A timer or browned surface is not enough; respect earlier component deadlines.
About this recipe
White basmati with ground beef, poached chicken and measured toasted nuts.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.