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Lebanon · Food

Riz à la Djaj

90 min
850 kcal
4 servings

By eatmundo · August 3, 2026

Riz à la Djaj🇱🇧AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Rice dish45 recipes from 16 countries

A fragrant, celebratory Lebanese rice dish layered with tender, slow-cooked meat, vibrant vegetables, and toasted nuts, infused with warm aromatic spices.

According to eatmundo's ingredient comparison, the closest dish to Riz à la Djaj from another cuisine is Fattet Mouz Dani (Egypt): the two share 29% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Place 1400 g chicken (a whole chicken or bone-in pieces) in a large pot with 1500 ml water, 2 cinnamon sticks and 2 tsp salt. Bring to a boil, skim off the foam, then simmer gently, partly covered, for 50 minutes until the chicken is cooked through and tender. Strain and keep the broth.

  • 2

    While the meat cooks, sauté diced carrots and peas in 10g of ghee until just softened, about 5 minutes.

  • 3

    In a separate pot, toast 400g of rice with 20g of ghee for 2 minutes to coat each grain in flavor.

  • 4

    Measure 800 ml of the chicken broth (top up with water if short) and add it to the rice, using a 1:2 ratio of rice to liquid. Cook covered on low heat for 15 minutes.

  • 5

    Once the rice is nearly cooked, fold in the sautéed carrots and peas gently.

  • 6

    Fry the 50g of almonds in 20g of ghee over medium heat until golden and fragrant, about 3 minutes.

  • 7

    Lift the chicken out of the pot, discard the skin and bones, and shred the meat into large pieces.

  • 8

    Serve the rice topped with the shredded chicken and the toasted almonds with their ghee, arranging for a beautiful presentation.

Frequently Asked Questions

What is Riz à la Djaj?

Riz à la Djaj is a Lebanese dish of rice cooked in chicken broth with peas, carrots and cinnamon, topped with shredded poached chicken and almonds toasted in ghee. It is typically served as a hearty main course during formal family gatherings and festive celebrations.

Can I use chicken pieces instead of a whole chicken?

Yes. 'Djaj' means chicken, and 1400 g of bone-in thighs or legs works just as well. Simmer them for 40 minutes instead of 50.

What type of rice is best?

Long-grain or Basmati rice is preferred for its fluffy texture in this dish.

How do I make the rice extra fragrant?

Add a few cardamom pods and an extra cinnamon stick to the broth while boiling the meat.

What if the meat is not tender?

Continue simmering for another 15-20 minutes until the meat pulls away from the bone effortlessly.

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