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For the rice:
Short grain rice – 1 cup
Olive oil – 2 tbsp
Butter ghee – 1 tbsp
Onion chopped – 2 tbsp
Minced lamb – ½ cup
Cinnamon powder – 1 tsp
Al Tahi spices – 1 tsp
Cardamom whole – 3 pc
Vegetable broth – 2 cups
Salt & pepper to taste
Green peas – ¼ cup
Fried cashew & almond – ¼ cup
1. Preheat oven to 230°C. Rinse chicken and pat dry. Generously sprinkle salt & pepper inside the cavity, add the marination (paprika, garlic, mustard, oil & lemon) rub the chicken inside and out the cavity, truss the chicken.
2. Place the chicken in a roasting pan and rub olive oil over the skin. Sprinkle with salt & pepper, and then place in the oven for 1 h. Roast until the juices run clear. Remove from the oven and let rest on a for about 10 min.
3. While the chicken is resting, heat the olive oil and ghee in a medium pot. Add the onions, brown them a little. Add the minced lamb and cook until all the meat is browned, add the spices & cardamom.
4. Pour the hot vegetable stock into the rice, season with salt & pepper. Simmer the rice until the surface starts to dry. Cover tightly with lid, reduce the fire, cook thoroughly.
5. Serve the rice with green peas, grilled tomato and nuts. Topped the chicken over the rice, serve.