Celebration rice with lamb, chicken and garlic yoghurt

General

• Source: Ottolenghi,
• Time: 2 hr 20 min
• Serves 8

Ingredients

For the chicken

• 1 medium whole chicken (1.4kg)
• 2 cinnamon sticks
• 1 onion, peeled and cut into 6 wedges
• 1 garlic head, cut in half widthways
• Salt and black pepper
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 1½ tbsp lemon juice
• 1½ tbsp parsley leaves, roughly chopped

For the rice

• 2 tbsp olive oil
• 40g unsalted butter
• 1 onion, peeled and finely chopped
• 300g minced lamb
• 3 garlic cloves, peeled and finely chopped
• 1½ tsp ground cinnamon
• 1 tsp allspice
• 400g basmati rice, washed, soaked in cold water for at least 1 hour, then drained

For the yoghurt sauce

• 500g Greek-style yoghurt
• 2 garlic cloves, peeled and crushed

To garnish

• 50g unsalted butter
• 30g blanched almonds
• 30g pine nuts
• ¾ tsp Aleppo chilli (or ½ tsp regular chilli flakes)
• 1½ tbsp parsley leaves
• 4 tbsp pomegranate seeds

Procedure

1. Put the chicken in a large saucepan for which you have a lid, and add the cinnamon sticks, onion, garlic, two litres of water and two teaspoons of salt. Bring to a boil on a medium-high heat, then turn down the heat to medium-low, cover and simmer for 70 minutes, or until cooked through.
2. Lift out the chicken and, when it’s cool enough to handle, tear into large, bite-size chunks, discarding the skin and bones. Put the chicken pieces in a bowl with the ground cumin and cinnamon, and set aside.
3. Strain the stock through a sieve set over a large bowl, and discard the solids. Measure out 850ml stock into a small saucepan and keep warm (save the rest for another use).
4. For the rice, put the oil and half the butter in a large saucepan for which you have a tight-fitting lid, and place on a medium-high heat. Add the onion and cook, stirring often, for about seven minutes, until lightly golden. Add the lamb, garlic and spices, and cook, stirring continuously, for two minutes more, until the lamb is no longer pink. Add the rice, 700ml warm stock, one and three-quarter teaspoons of salt and a good grind of pepper. Bring to a boil, then turn the heat down low, cover and cook for 15 minutes. Turn off the heat and leave to sit, still covered, for 15 minutes more, then add the remaining butter and set aside.
5. While the rice is cooking, prepare the toppings. In a medium bowl, whisk together the yoghurt, garlic, three-quarters of a teaspoon of salt and the remaining 150ml warm stock.
6. Put two tablespoons of oil in a large saute pan on a medium-high heat. Add the chicken pieces and cook, stirring a few times, for about five minutes, until heated through. Turn off the heat, stir in the lemon juice and parsley, and set aside.
7. For the garnish, melt the butter in a small frying pan on a medium-high heat, then add the almonds and cook, stirring, for three minutes, until lightly coloured. Add the pine nuts, cook for two minutes, until golden, then take off the heat and stir in the chilli.
8. To serve, spread the rice on a large, round serving platter. Top with the chicken, then pour over the yoghurt sauce. Finish by sprinkling over the nuts and butter, followed by the parsley and pomegranate seeds.