Dijaj Ala Timman
| Yield: | 4 servings |
| Categories: | Meat |
| FOR THE RICE STUFFING | ||
| 1/2 | c | Basmati or good quality long grain rice; (100 g) |
| 1/4 | c | Ghee; (50 g) |
| 1 | sm | Onion; chopped fine (50 g) |
| 1/4 | c | Pine nuts or blanched and silvered; (40 g) |
| ; almonds | ||
| 30 | g | Walnuts; chopped |
| 1/4 | c | Sultanas; (or white raisins) |
| ; (50 g) | ||
| 1/2 | ts | Baharat or all spice; (2 g) |
| 160 | ml | Water |
| Freshly ground black pepper and salt to | ||
| ; taste | ||
| TO FINISH | ||
| 1 | Chicken; (900 g) | |
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
| 35 | g | Melted butter or ghee |
| 80 | ml | Water or light stock |
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