One chicken weighing about 1.5-2 kg
200 grams of minced lamb
Half a teaspoon of salt
Half a teaspoon of cinnamon + a quarter teaspoon of nutmeg + a quarter of a teaspoon of cumin + a quarter of a teaspoon of Aljulanjan (Spice Gulf) + a quarter of a teaspoon of saffron + a quarter of a teaspoon of grain Hull
One chopped onion
A quarter cup of almonds blanched and fried + a quarter cup of pine nuts fried
Quarter cup of raisins
A cup of Egyptian rice washed and drained
4 tablespoons of oil
Cup of water to cook rice
Supplies to cook chicken
Water
Laurel leaves
Promises cinnamon
3-4 grains of paprika
Two tablets two full cardamom
Salt
Method:
Clean the chicken and wash well. Put the salt and white pepper inside the cavity of the chicken and on the surface. Put the chicken in a colander to get rid of excess water.
Prepare the filling:
Placed with chopped onion tablespoons of oil over the fire and fry for five minutes. Add the minced meat and rice, washed into the pot.
All well cooked after adding a cup of water.
Add spices and cook all after covering the pot and leave it over low heat until the water absorption.
Add the almonds, pine nuts and raisins. Leaves of rice over the fire for half an hour extra.
Stuffed chicken cavity and then closed by the thread and needle.
Placed a sufficient quantity of water in the pot to cover the chicken, then add the laurel leaves, and onion, and promises of cinnamon, and a few grains of paprika and a teaspoon of salt.
Continues cooking until the chicken is relatively mature.
Transfer chicken to large Chinese and painted surface more of the oil and the intervention of the oven until golden and rosy.
Remove the strings from the chicken and provides rice with chicken meat.
Note:
You can use one cup of fresh cream, instead of oil, the chicken fat from abroad, for donation to the color pink. Can replace one cup of milk, fresh cream place if you wish. Can replace a half cup of mayonnaise place of fresh cream to give the appearance of pink chicken from abroad
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