|Cooked chicken||1 , cooked, skinned and boned|
|Ground beef/Lamb||1 Pound|
|Pepper powder||To Taste|
|All spice powder||To Taste|
|Chicken broth||4 Cup (64 tbs)|
|Long-grain rice||2 Cup (32 tbs)|
|Pine nut||1⁄2 Cup (8 tbs)|
|Pita bread||2 , cut into 1-inch squares and toasted|
|Plain yogurt||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), pressed|
Cut the chicken into one-inch cubes.
In a heavy skillet, saute the ground meat until browned.
Stir in the spices and chicken broth.
Bring to boil over high heat.
Reduce to low, add the washed rice, stir, and cook about twenty minutes, or until all the broth is absorbed and the rice is tender.
Meanwhile, saute the pine nuts in the one tablespoon of butter.
To assemble, arrange the toasted pita bread on a serving platter, cover with the cooked rice mixture.
Arrange the chicken pieces over the rice, top with the yogurt mixed with the garlic.
Decorate with the browned pine nuts, and Bon Appetit.