Friday, June 3, 2011

Rice Pie with Chicken

This dish looks great, and next time I make it I'll take a photo.. It is based on an Egyptian dish called "Biram Ruzz", but I have added onion, spices and nuts as I find the traditional recipe a bit  on the boring side.

left over (pre-cooked) chicken (about a half chicken, flesh taken off bones)
1-2 tbsp olive oil
1 onion, finely chopped
1 tsp cinnamon
dried fruit, eg apricots soaked in  hot water  (optional)
salt &  pepper
300gms long grain white rice (basmati is good)
1/2 litre chicken stock

1. Heat olive oil in large heavy fry pan, and add onions.  Cook over low heat until soft.
2. Add cinnamon, then chicken and walnuts and fry until brown and fragrant.  (Add dried fruit here if using.)  Season to taste and set aside.
3. Liberally apply butter to inner surface of a heavy ceramic, round, oven-proof dish.
4. Spread half the rice evenly over bottom of dish, then place the chicken mixture on top.
5. Bring the milk, cream and half the stock to a boil. Pour over rice mixture.
6. Sprinkle remaining rice into dish and dot with butter.
7. Place in oven on lower rack for 15 minutes, then pour in half the remaining stock.
8. Bake for another 15 minutes, then pour remaining stock.
9. Bake for final 30 minutes in top of oven.
10. Take out of oven and place lid or alfoil on top for 20 minutes.
11. Loosen edge with a knife and wait another 10 minutes, before up-ending onto a plate.  The 'pie' should slide out easily and be lovely and brown and hold together.