Lebanese Chicken and Rice Djaj Mah Ruz
Savor the comforting flavors of the Middle East with this Lebanese Chicken and Rice dish, Djaj Mah Ruz. This traditional recipe combines tender, slow-simmered chicken and aromatic long-grain rice infused with warm spices like cinnamon, cardamom, and allspice, creating a beautifully fragrant and hearty meal. Topped with golden, toasted pine nuts and almonds for a satisfying crunch and garnished with fresh parsley, this one-pot wonder is as visually stunning as it is delicious. Perfect for family dinners or festive gatherings, Djaj Mah Ruz offers a delightful blend of bold flavors and textures while remaining easy to prepare. Pair it with a side of creamy yogurt or a crisp salad for an authentic Lebanese dining experience!
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Recipe Information
Ingredients
- 1 kg Whole chicken
- 1500 ml Water
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 5 pieces Allspice berries (or ground allspice)
- 4 pieces Cardamom pods
- 1 teaspoon Salt
- 2 cups Long-grain rice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 2 tablespoons Vegetable oil or ghee
- 1 cup Pine nuts
- 1 cup Almonds (blanched and slivered)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Place the whole chicken in a large stockpot and add 1500 ml of water. Add bay leaves, cinnamon stick, allspice berries, cardamom pods, and salt. Bring it to a boil, then reduce to a simmer and cook for 45-50 minutes, or until the chicken is fully cooked and tender.
While the chicken is cooking, rinse the rice under cold water until the water runs clear. Set aside to soak for about 10 minutes, then drain.
Once the chicken is cooked, remove it from the pot and strain the broth to remove the spices. Reserve the broth for cooking the rice. Allow the chicken to cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.
In a large pot, heat 2 tablespoons of vegetable oil or ghee over medium heat. Add the drained rice, ground cinnamon, and ground allspice. Stir to coat the rice evenly with the spices.
Add 4 cups of the reserved chicken broth to the rice and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
While the rice is cooking, heat a small amount of vegetable oil or ghee in a frying pan. Toast the pine nuts and almonds until they are golden brown, being careful not to burn them. Remove from heat and set aside.
To serve, layer the cooked rice on a large serving platter. Top with the shredded chicken and garnish with the toasted nuts and fresh parsley.
Serve warm and enjoy your Lebanese Chicken and Rice (Djaj Mah Ruz) with a side of yogurt or salad, if desired.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.6 g | 238% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 46.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 9.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
