- 1 medium whole chicken
- 10 cardamom pods
- 1 onion, cut into quarters
- 100ml vegetable oil
- 250g lamb mince
- 2tsp ground nutmeg
- 2tsp ground cinnamon
- 400g Egyptian rice (or pudding or basmati rice)
- 1kg Greek yogurt
- 3 garlic cloves, crushed
- 2 green chillies, chopped
- Juice of 1 lemon
- 5-6 thick pitta bread
- 25g pack ﬂat-leaf parsley, chopped
- 50g pine nuts, toasted
- 50g flaked almonds, toasted
Put the chicken in a saucepan with the cardamom pods and onion, cover completely with water and bring to the boil. Cook at a rolling boil for about 75 mins.
Meanwhile, heat the oil in a separate saucepan. Add the lamb mince, nutmeg and cinnamon, season well with black pepper and fry over a medium heat for 8-10 mins until the mince is very well browned.
Add the rice to the pan of mince and toast for 1 min or so. Add 650ml water and bring to the boil. Continue cooking over a medium-low heat for 15-18 mins until the liquid has evaporated and you are left with slightly sticky, puffy rice.
While the rice is cooking, make the yogurt sauce. Empty the yogurt into a bowl, add the garlic and chilli and mix well. Add a squeeze of lemon juice and transfer to the fridge to marinate for up to 1 hr.
Preheat the oven to 200C/180°C Fan/Gas 6.
Cut the pitta into triangles and place them on a baking tray. Bake them in the oven for about 7-8 mins to toast, then remove from the oven and leave to cool.
When the chicken is cooked, drain, reserving the stock, and shred the meat with forks.
Once all the food is cooked, you can begin layering. Toasted pitta is first into the dish. Add a splash of the reserved stock to the yogurt – not too much as you want the flavours of both the yogurt and stock to come through. Pour this over the pitta, quickly add the shredded chicken, then spoon over the lamb rice. Top with the chopped parsley and toasted nuts and serve straightaway.