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Riz a Djej a La Hashimotofoods

Cook Time:

20 minutes cooking time


Portion for 4 people

Riz a Djej a La Hashimotofoods

2 dessert spoons vegetable oil
25 g sliced almonds
26 g pine kernels
400 g minced/ground beef
1 teaspoon powdered fenugreek
2 teaspoons Arabic 7 spice mix (to make the mix: 2 dessert spoons ground black pepper, 2 dessert spoons paprika, 2 dessert spoons ground cumin, 1 dessert spoon ground coriander, 1 dessert spoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon ground cardamom)
300 g basmati rice thoroughly washed (place in a sieve over a bowl and fill with water then rinse with your hands. Replace the water and repeat three times or until the water is clear then drip dry)
A few twists of salt and pepper
(Optional, not in the traditional recipe) 1 teaspoon dried chopped chillies
40 g butter
600 millilitres gluten free vegetable stock
4 organic free range chicken breasts (sinew and fat removed)

Begin by heating a large saucepan with one dessert spoon of vegetable oil and when hot add the almonds and stir fry until golden, then remove. Add the pine nuts and repeat stir frying until golden then remove to the almonds. Add the beef mince to the pan the add the spices, chilli (if using) and powdered fenugreek and stir fry until the meat is browned. Now add the butter, washed basmati rice and a few twists of salt and pepper and gluten free vegetable stock then mix thoroughly, put a lid on and when it comes to a simmer lower the heat so it remains a low simmer and cook for 15 minutes.

When you have 10 minutes left, heat another dessert spoon of vegetable oil in a large frying pan and when hot add the chicken breasts then cook on a medium high heat for 4 minutes. The turn the breasts and cook for another 4 minutes. When they are cooked, remove the breasts to a chopping board. Then serve a good portion of the rice to plates adding the toasted nuts to the centre. Finally use a sharp knife to slice the chicken breasts into strips then arrange around the nuts on each plate and serve.

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