Directions

1To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (21⁄2 cups) of the reserved chicken stock or water and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

2Meanwhile, arrange the pine nuts and almonds on two Separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

3To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.