In honor of the holidays, Yotam Ottolenghi and Noor Murad share a festive celebration rice recipe with lamb, chicken, and garlic yogurt. This dish is incredibly flavorful with the rice cooked in a chicken stock made from scratch and is joined by spiced ground lamb, chunks of tender chicken, creamy yogurt and topped with crunchy fried almonds and pine nuts as well as pomegranate seeds and parsley. GET THE RECIPE ►► https://f52.co/30wg1Hg

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VIDEO CHAPTERS:
0:00:00​ Intro
0:01:52 The Beautiful Base
0:05:53 Let's Talk About Rice
0:08:50 The Garlicky Yogurt
0:09:39 The Crunchy Topping
0:11:26 Finish the Chicken
0:14:22 Perfecting Your Presentation
0:16:41 Now We're Ready to Celebrate

PREP TIME: 1 hour 15 minutes
COOK TIME: 2 hours 20 minutes
SERVES: 6 to 8

INGREDIENTS

Chicken
1 whole chicken (3 lb/1.4kg)
2 cinnamon sticks
1 yellow onion, cut into 6 wedges (51/4 oz/150g)
1 head of garlic, skin on and halved crosswise
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1/4 cup (5 grams) flat-leaf parsley, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Rice
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 yellow onion, finely chopped (1 cup/150 grams)
2 ounces (300 grams) ground lamb
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
2 cups (400 grams) basmati rice, rinsed, soaked in cold water for at least 1 hour, and then drained

Garlic Yogurt
3 cups (500 grams) whole-milk Greek yogurt
2 garlic cloves, minced

Garnish
1/4 cup (50 grams) unsalted butter
1/4 cup (30 grams) blanched almonds
1/4 cup (30 grams) pine nuts
3/4 teaspoon Aleppo chile, or 1/2 teaspoon standard red pepper flakes
1/4 cup (5 grams) parsley leaves
1/4 cup (40 grams) pomegranate seeds

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