Djaj Mihshy Ma’ Ruz Imbahar – Roasted Chicken Stuffed With Aromatic Rice Recipe

RatingDifficultyIntermediate

A delicious, tenderly moist, and expertly spiced Middle Eastern dish is dajaj mahshi (chicken stuffed with rice).

Yields1 Serving
Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins
TweetSave
 ¼ Chicken (whole)
 63 g Minced meat (beef, not lean)
 ½ cup Rice (long grain, e.g. Basmati)
 ¼ Onions
  tbsp Sunflower oil
  cup Water
FOR THE SPICE MIX
 ½ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 ¼ tsp Cardamom (powder)
  tsp Nutmeg (powder)
  tsp Cinnamon (powder)
FOR GARNISH
 Pine seeds (fried)
 Almonds (fried, whole or halved)
 Parsley (chopped)


1

First mix all the spices for the Spice Mix together. Now rub half of the spice mix on the inside and outside of the chicken, including under the skin. Leave it on the side in an oven tray lined with foil.

2

In a pot on high heat, fry the chopped onions in the sunflower oil until translucent.

3

Add the minced meat and mix in half of what is left from spice mixture in Step 1. Lower the heat to medium and keep stirring until the meat is brown and the water has reduced. Use the edge of the flat spatula to break apart any large lumps of meat that form.

4

Add hot water, rice, and the remainder of the spice mix and stir. Put the heat back on high until the water starts to boil slightly, then cover and let it cook on a low heat until the water has reduced but the rice is not fully cooked. This takes about 10 minutes, stir occasionally.

5

Remove the rice from the heat and stuff the chicken cavity with some of the rice (stuff it well). Once the chicken is stuffed, place the rice back on low heat to continue to cook (about 15-20 minutes).

6

Cover the oven tray with foil. Be careful not to let the foil touch the chicken or the skin will stick to it when cooking. Place the chicken in the oven and cook on 175C for about one and a half to two hours.

Ingredients

 ¼ Chicken (whole)
 63 g Minced meat (beef, not lean)
 ½ cup Rice (long grain, e.g. Basmati)
 ¼ Onions
  tbsp Sunflower oil
  cup Water
FOR THE SPICE MIX
 ½ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 ¼ tsp Cardamom (powder)
  tsp Nutmeg (powder)
  tsp Cinnamon (powder)
FOR GARNISH
 Pine seeds (fried)
 Almonds (fried, whole or halved)
 Parsley (chopped)

Directions

1

First mix all the spices for the Spice Mix together. Now rub half of the spice mix on the inside and outside of the chicken, including under the skin. Leave it on the side in an oven tray lined with foil.

2

In a pot on high heat, fry the chopped onions in the sunflower oil until translucent.

3

Add the minced meat and mix in half of what is left from spice mixture in Step 1. Lower the heat to medium and keep stirring until the meat is brown and the water has reduced. Use the edge of the flat spatula to break apart any large lumps of meat that form.

4

Add hot water, rice, and the remainder of the spice mix and stir. Put the heat back on high until the water starts to boil slightly, then cover and let it cook on a low heat until the water has reduced but the rice is not fully cooked. This takes about 10 minutes, stir occasionally.

5

Remove the rice from the heat and stuff the chicken cavity with some of the rice (stuff it well). Once the chicken is stuffed, place the rice back on low heat to continue to cook (about 15-20 minutes).

6

Cover the oven tray with foil. Be careful not to let the foil touch the chicken or the skin will stick to it when cooking. Place the chicken in the oven and cook on 175C for about one and a half to two hours.

Djaj Mihshy Ma’ Ruz Imbahar – Roasted Chicken Stuffed With Aromatic Rice Recipe

Leave a Reply

Your email address will not be published.