Fatteh chicken

Method

1. 1 Simmer the chicken with cinnamon, star anise, and cardamom for 35 minutes, then shred the meat and reserve the broth.
2. 2 Cook basmati rice in chicken broth until the grains are fluffy.
3. 3 This version has a layer of rice in the middle and shredded chicken on top, unlike the chickpea or eggplant versions.
4. 4 Bake the pita bread until crispy, then crumble it and place it at the bottom of a deep baking tray.
5. 5 Pour a ladle of hot broth over the rice cakes until they are just soaked but not soggy, then layer the rice on top.
6. 6 Arrange the shredded chicken on top, then drizzle with garlic yogurt, melted butter, and roasted almonds.

With an appliance

• Pressure cooker 45 min

  Replace step 1: high-pressure simmer the chicken for 12 minutes, then release the pressure and shred the meat as usual.