Riz Bi Djej (رز بالدجاج) is a classic Lebanese comfort dish made with tender, aromatic chicken served over fragrant rice cooked with toasted vermicelli and warm spices. The name simply means “rice with chicken” in Arabic, but the dish is much more than its name suggests.
It is a beloved family-style meal, often prepared for Sunday lunches, gatherings, and celebrations. The combination of fluffy rice, tender chicken, cinnamon, allspice, and toasted nuts creates a dish that is both comforting and festive.
What Is Riz Bi Djej?
Riz Bi Djej is traditionally made by cooking chicken with aromatic spices and then serving the meat over Lebanese rice with vermicelli.
A classic platter often includes:
- Tender chicken
- Rice with toasted vermicelli
- Cinnamon
- Allspice
- Black pepper
- Toasted almonds
- Pine nuts
- Fresh parsley
Some versions include minced meat cooked into the rice, while others keep the rice simple and let the chicken provide the main flavor.
For this recipe, we'll make a traditional-style chicken and rice platter with beautifully seasoned chicken and fragrant vermicelli rice.
Ingredients
For the Chicken
- 1 whole chicken, about 1.5 kg, cut into pieces
- 1 large onion, quartered
- 4 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 4 cardamom pods
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground allspice
- 6 cups water
For the Rice
- 2 cups long-grain rice
- ½ cup vermicelli
- 2 tablespoons butter or ghee
- 3 cups chicken stock
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon black pepper
- Salt to taste
For the Topping
- ½ cup slivered almonds
- ¼ cup pine nuts
- 2 tablespoons butter or olive oil
- Fresh parsley, chopped
Optional:
- 250 g ground lamb or beef
- Raisins
- Cashews
- Toasted pistachios
Preparing the Chicken
Place the chicken pieces in a large pot.
Add:
- Onion
- Garlic
- Bay leaves
- Cinnamon stick
- Cardamom
- Salt
- Black pepper
- Allspice
Pour in the water.
Bring everything to a gentle boil.
As the water heats, skim off any foam that rises to the surface.
Reduce the heat and simmer gently until the chicken is completely cooked and tender.
This usually takes approximately 30–45 minutes, depending on the size of the pieces.
Saving the Chicken Stock
Do not throw away the cooking liquid.
This is one of the most important ingredients in Riz Bi Djej.
Strain the chicken broth and reserve it.
The stock will be used to cook the rice.
Because the chicken has already flavored the broth with onion, garlic, cinnamon, and cardamom, it gives the rice much more depth than plain water.
Browning the Chicken
Once the chicken is tender, remove it from the pot.
Pat the pieces dry.
Heat a little butter or olive oil in a skillet or roasting pan.
Place the chicken pieces skin-side down.
Cook until golden brown.
Turn and brown the other side.
For an even more attractive finish, place the chicken under a hot grill or in a 220°C (425°F) oven for several minutes.
The skin should become golden and slightly crisp.
Preparing the Lebanese Rice
Rinse the rice several times under cold water until the water becomes relatively clear.
Allow it to drain.
This removes excess surface starch and helps create fluffy rice.
Toasting the Vermicelli
Heat the butter or ghee in a heavy pot over medium heat.
Add the vermicelli.
Stir continuously.
The vermicelli will gradually turn golden brown.
Watch it carefully because it can burn quickly.
The ideal color is deep golden brown, not dark brown.
This toasted vermicelli gives Lebanese rice its characteristic flavor.
Adding the Rice
Add the drained rice to the toasted vermicelli.
Stir gently for about one minute so that the rice becomes coated with the butter or ghee.
Add:
- Cinnamon
- Allspice
- Black pepper
- Salt
Mix gently.
Adding the Chicken Stock
Pour in approximately 3 cups of hot chicken stock.
The exact amount may vary depending on the rice variety.
Bring the mixture to a boil.
Once boiling, reduce the heat to very low.
Cover the pot tightly.
Cook for approximately 15–18 minutes, or until the rice is tender and the liquid has been absorbed.
Turn off the heat.
Leave the pot covered for another 10 minutes.
This resting period allows the rice to finish steaming.
Fluffing the Rice
Remove the lid.
Use a fork to gently fluff the rice.
Don't stir aggressively.
You want to keep the grains separate and fluffy.
The finished rice should have a subtle golden color from the toasted vermicelli and warm spices.
Optional Ground Meat Addition
A festive Lebanese version can include seasoned minced meat.
Ingredients
- 250 g ground lamb or beef
- 1 tablespoon butter
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon black pepper
- Salt
Heat the butter in a skillet.
Add the minced meat.
Cook until browned.
Add the spices and salt.
Cook until completely done.
The meat can be mixed into the rice or scattered over the top.
This makes the dish richer and more suitable for celebrations.
Toasting the Nuts
Heat butter or olive oil in a small skillet.
Add the pine nuts first.
Toast until lightly golden.
Remove them quickly because pine nuts can burn easily.
Add the almonds.
Toast until golden and crisp.
Keep the nuts separate until serving.
Their crunchy texture provides a wonderful contrast to the soft rice and tender chicken.
Assembling Riz Bi Djej
Take a large serving platter.
Spread the fragrant rice across the platter.
Arrange the golden chicken pieces on top.
Scatter the toasted almonds and pine nuts generously over the chicken and rice.
Finish with freshly chopped parsley.
For a festive presentation, you can also add a few toasted pistachios.
Serve immediately.
How to Serve Riz Bi Djej
Riz Bi Djej is usually served as a generous family-style platter.
Place the platter in the center of the table.
Serve alongside:
- Plain yogurt
- Cucumber yogurt salad
- Hummus
- Tabbouleh
- Fattoush
- Pickles
- Fresh salad
- Warm pita
A simple bowl of yogurt is particularly good because its cool, creamy flavor contrasts with the warm spiced rice.
Why the Chicken Stock Matters
One of the biggest secrets to flavorful Riz Bi Djej is using homemade chicken stock.
When chicken is gently simmered with:
- Onion
- Garlic
- Cinnamon
- Cardamom
- Bay leaves
- Allspice
the cooking liquid becomes deeply aromatic.
When the rice absorbs that stock, every grain becomes flavorful.
This is why cooking the rice in plain water doesn't produce quite the same result.
Tips for Perfect Riz Bi Djej
Toast the vermicelli properly
This is one of the defining characteristics of Lebanese rice.
Keep stirring so it browns evenly.
Rinse the rice
Removing excess starch helps prevent sticky rice.
Use hot stock
Adding hot stock helps maintain an even cooking temperature.
Don't keep opening the lid
Steam is essential for cooking the rice properly.
Let the rice rest
Ten minutes of covered resting makes the grains lighter and fluffier.
Toast the nuts separately
Almonds and pine nuts cook at different speeds, so keeping an eye on them prevents burning.
Brown the chicken before serving
This gives the chicken a much more appealing texture and appearance.
Riz Bi Djej With Whole Chicken
For a large family gathering, you can roast a whole chicken instead of serving pieces.
Prepare the chicken using the same aromatic spices.
Roast until golden and completely cooked.
Prepare the rice separately using the chicken stock.
Place the whole roasted chicken over the rice and garnish generously with toasted nuts.
This creates an impressive centerpiece for a Lebanese family table.
Riz Bi Djej With Lamb
Chicken can also be replaced or combined with lamb.
Slow-cooked lamb shoulder served over Lebanese vermicelli rice creates a richer variation.
The same garnishes—especially toasted almonds, pine nuts, and parsley—work beautifully.
Make-Ahead Tips
The chicken can be cooked several hours ahead.
The stock can also be prepared in advance and refrigerated.
The nuts can be toasted ahead of time and stored in an airtight container.
For the best texture, prepare the rice relatively close to serving time.
If reheating rice, add a small splash of stock or water and warm gently with the lid on.
Storage
Store leftover chicken and rice in airtight containers in the refrigerator.
Keep the toasted nuts separately if possible so that they remain crunchy.
When reheating, add a small amount of stock or water to the rice and heat until steaming hot.
Use leftovers within a safe refrigerated storage period.
A Complete Lebanese Riz Bi Djej Meal
For a beautiful Lebanese lunch, serve:
For dessert, baklava, ma'amoul, or fresh seasonal fruit makes a lovely finish.
Recipe at a Glance
Main ingredients
Chicken + vermicelli rice + chicken stock + cinnamon + allspice + cardamom + toasted almonds + pine nuts.
Best accompaniment
Plain yogurt, hummus, tabbouleh, pickles, and warm pita.
Final Thoughts
Riz Bi Djej is one of those Lebanese dishes where simple ingredients become something special through careful cooking.
The chicken is gently simmered with aromatic spices, creating a flavorful stock. That stock is then absorbed by rice and beautifully toasted vermicelli, producing fluffy grains with a delicate cinnamon and allspice aroma.
Finally, golden chicken is arranged over the rice and covered with crunchy toasted almonds and pine nuts.
It is comforting enough for an ordinary family meal, yet elegant enough for a celebration.
Serve it on one large platter, place it in the center of the table, and let everyone enjoy the combination of tender chicken, fragrant rice, warm spices, and crunchy nuts—a true Lebanese family-table classic.
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