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Celebration rice with lamb, chicken and garlic yoghurt

A fragrant, golden celebration rice with tender lamb and chicken.
Garlic yoghurt sauce is cool, creamy, and bright with lemon.
Comforting, fluffy, and warmly spiced—ready for your next feast.

dinner ⏱ 105 min 640 kcal / portion 71.0 g carbs / portion (estimated) glutenmilktree nuts 🔗 Original source

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Celebration rice with lamb, chicken and garlic yoghurt
v7 · rb0e705f985 20260727Z1751 300 g onion 6 pieces garlic 1 tsp cumin 12.3 ml cinnamon 59.1 ml olive oil 1½ tbsp lemon juice 10 g parsley salt to taste black pepper to taste 90 g butter 400 g rice 500 g greek yoghurt 4 tbsp pomegranate seed 🍳 ⏱ 70 min simmer chicken with cinnamon, onion, garlic and water, covered 🔪 tear chicken into chunks, discarding skin and bones 🍳 strain stock through sieve and keep warm 🍳 ⏱ 7 min cook onion in olive oil until lightly golden 🍳 ⏱ 2 min cook lamb with garlic and spices until lamb is no longer pink 🍳 ⏱ 15 min cook soaked rice with warm stock, salt and pepper: boil then cover and cook; rest covered 15 min 🍳 whisk Greek yoghurt with garlic and warm stock until smooth 🌀 mix cumin and cinnamon into chicken chunks 🍳 ⏱ 5 min warm flavored chicken in olive oil 🌀 stir lemon juice and parsley into warmed chicken 🍳 ⏱ 3 min cook almonds then pine nuts 2 min until golden; add Aleppo chilli ⏳ finish rice by adding remaining butter and resting briefly 🍽 spread rice on a platter and top with chicken; pour over half the garlic yoghurt 🍽 garnish with nuts and butter, picked parsley and pomegranate seeds; serve remaining yoghurt alongside Celebration Rice 🥘🎉 1.4 kg chicken 2 pieces cinnamon 300 g lamb 1 tsp allspice 30 g almond 30 g pine nut ¾ tsp aleppo chilli ½ tsp chilli flakes chicken, cinnamon 150 g 1 piece cumin 5 ml cinnamon 30 ml olive oil lemon juice 5 g parsley 30 ml 150 g lamb, allspice 3 pieces 7 ml rice salt black pepper 40 g butter greek yoghurt 2 pieces garlic half 50 g almond, pine nut, aleppo chilli, chilli flakes 5 g
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Preparation steps

  1. simmer chicken with cinnamon, onion, garlic and water 70 min, covered
  2. tear chicken into chunks, discarding skin and bones
  3. strain stock through sieve and keep warm
  4. cook onion in olive oil until lightly golden 7 min
  5. cook lamb with garlic and spices 2 min until lamb is no longer pink
  6. cook soaked rice with warm stock, salt and pepper: boil then cover and cook 15 min; rest covered 15 min
  7. whisk Greek yoghurt with garlic and warm stock until smooth
  8. mix cumin and cinnamon into chicken chunks
  9. warm flavored chicken in olive oil 5 min
  10. stir lemon juice and parsley into warmed chicken
  11. cook almonds 3 min then pine nuts 2 min until golden; add Aleppo chilli
  12. finish rice by adding remaining butter and resting briefly
  13. spread rice on a platter and top with chicken; pour over half the garlic yoghurt
  14. garnish with nuts and butter, picked parsley and pomegranate seeds; serve remaining yoghurt alongside

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