In a frying pan, lightly fry the chicken pieces on both sides in 3 tablespoons of vegetable oil. Remove and put in a saucepan. The chicken shouldn’t be completely cooked.

Add 2 liters of water over the chicken pieces and let it boil. As the water boils remove with a spoon any foam that might form on the water surface. Discard. Once the foam removed add 1 onion, cinnamon stick, cardamom pods and bay leaves to the water. Cover the pan with a lid keeping a small opening to prevent the water to overflow while boiling. Keep on medium heat until the chicken is well cooked.

Once cooked, remove the chicken from the saucepan and set aside. Strain the chicken broth and keep aside for later use.

In a deep pan, fry the chopped onion with 2 tablespoons of vegetable oil until golden, then add the ground meat and keep on cooking until meat turns brown.

Add the rice, salt, pepper and cinnamon. Toss for 2 min then add 4 cups of chicken broth. Cover and let it simmer for 25 min or until rice is well cooked.

To serve, put the rice in a large plate, place the chicken pieces on top. Sprinkle with the roasted almonds and pine nuts.