Poach the chicken

• Place the chicken breast in a pot with the onion, aromatics and salt, and cover with water.
• Bring to a boil over medium heat and skim off the scum.
• Simmer until the chicken is fully cooked through.

Strain the stock

• Carefully strain the broth through a colander, keeping the stock for the rice.
• Shred or slice the chicken and set aside.

Brown the beef

• Heat a little oil in a pan and brown the ground beef with the mixed spices.

Cook the rice

• Add the washed rice to the beef with the chicken stock.
• Bring to a boil, then reduce the heat to low.
• Cover and cook until the rice has absorbed the stock and is tender.

Make the yogurt sauce

• Combine the yogurt, cucumber, grated garlic, olive oil, a splash of water, dried mint and salt.
• Mix well and set aside.

Toast the nuts

• Toast the mixed nuts in a dry pan or with a little olive oil until golden and fragrant.

Assemble and serve

• Fluff the rice and top with the chicken.
• Scatter the toasted nuts over the top.
• Serve with the yogurt sauce on the side.