1 ½ cups Sunwhite Calrose/medium grain rice, soaked and strained
½ kg minced meat, beef or lamb
1 cup vegetable oil
1 onion, finely chopped
1 cup peas, boiled
1 cup carrots, finely chopped and boiled
2 cups chicken stock
3 tablespoons allspice
Salt and pepper
¼ cup roasted pine nuts
¼ cup roasted almonds
Fry the onion in 2 tablespoons of oil over medium heat for 2 minutes or until tender.
Stir in the meat with 1 tablespoon of allspice and 1 teaspoon of salt. Stir to combine and cook for 4-5 minutes until the meat becomes brown in color.
Add the carrot with a teaspoon of salt. Stir to combine then add the peas stirring continuously.
Cook the mix for 3-4 minutes then turn off the heat.
Meanwhile, heat 2 tablespoons of oil in a medium size pot and add the rice with 1 teaspoon of salt and 1 tablespoon of allspice. Stir well until all rice grains are coated with the oil and spices.
Pour in the stock until the rice is completely covered. Bring to a boil then lower the heat, cover the pot and cook the rice over low heat for about 15 minutes.
Preheat the panggangan on 180 degrees.
Brush the chicken breasts with oil and allspice. Broil the breasts in the preheated panggangan for 1 hour turning them on the other side every 10 minutes.
Spoon the rice into a big serving plate. Top the rice with meat mix then put the broiled chicken breasts (you can also combine the rice with the meat mix).
Garnish the ouzi with the toasted nuts and serve hot.