Riz bi-Djaj, or Djaj a Riz, is an aromatic chicken and rice dish, which is a part of the Lebanese cuisine. The Riz bi-Dajaj is a specialty of the Beit Shabab region of Lebanon. 

In general, the Lebanese cuisine represents all aspects of the Mediterranean diet. It includes an abundance of starches, fruits, vegetables, fresh fish and seafood. Lebanese food combines the sophistication and subtleties of European cuisines with the exotic ingredients of the 

Middle and Far East. Most Lebanese recipes can be found in recipe books which cover the Levantine diet. 

Riz bi-Djaj, or Djaj a Riz, is primarily a chicken and rice dish, which is made by infusing cooked chicken and rice in aromatic spices and herbs, and boiling the rice until tender. This dish can be served as a main course, and you can serve it along with Fattoush, Spinach or other vegetable salad. 

Here is a recipe of the Riz bi-Djaj from www.ablas.com.au:

Ingredients: 

2 x 500-600g whole chicken breasts on the bone, skin on

1 cinnamon stick

2 1/2 teaspoons salt

600g coarsely minced lean lamb

20g butter

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon, plus extra to garnish

1 1/2 cups (300g) long-grain rice, washed and drained

Olive oil, for cooking

1/2 cup (80g) pine nuts

1/2 cup (40g) flaked or slivered almonds

Method: 

Place the chicken breasts in a large saucepan and cover with water. Add the cinnamon stick and 1 teaspoon of the salt and bring to the boil, then reduce the heat to low and simmer, covered, for 20-30 minutes or until tender and cooked through. Drain, reserving the stock. Remove the skin and tear the meat from the bone (the chicken slivers can be any size). Set aside.

Cook the minced lamb in a saucepan in its own juices over medium heat for about 10 minutes, mashing with a wooden spoon to separate any lumps and stirring regularly to avoid sticking. Stir in the butter, spices and the remaining salt. Cover and cook for 20 minutes or until well done, stirring regularly to prevent lumps forming. Add the rice and 2 1/2 cups (625ml) of the reserved chicken stock, then cover and cook for a further 20 minutes.

Heat a little olive oil in a frying pan and cook the pine nuts and almonds over medium heat for 3-4 minutes or until golden, stirring constantly to prevent burning. Remove the nuts with a slotted spoon and drain on a paper towel.

To assemble, spread the almonds and pine nuts over the base of a round 25 cm cake tin with a hollow centre. Pack the shredded chicken around the outer edge of the mould. Fill with the lamb and rice mixture, pressing down firmly and ensuring the chicken remains in place.

To serve, put a serving plate face down over the mould and invert the chicken and rice onto it. Gently remove the mould and sprinkle a little extra cinnamon over the top.

(Pic Courtesy: 3hungrytummies.blogspot.com)