Method        
1. In the Deep Hot Water, Boiling the Whole Beetroot With Sugar and Vinegar.        
2. Leave It Untill Boiling and Cooking.         
3. Marination for the Chicken, in Mixing Bowl- Added All the Spice and Mix It With Tahina Sauce and Added the Olive Oil and Keep It in the Chiller for 1 Hr.        
4. In Deep Frying Pan, Put It Oil, Butter and Strain It the Rice From Water . Add the Oil.        
5. Mix It Untill Becooming the Rice Coming Hot. Added the Boiling Water and Cumind Seed.        
6. And Leave It for Thelower Fire Until Becoming Cold and Cooked.        
7. Clean the Beetroot and Shreded . Mix It With the Rice. Untill the Rice Become Red Color. Keep It on the Side.        
8. In Hot Fry Pan, Put the Chicken Shawarma, Cooking for 10 Minutes.        
9. In the Mixing Bowl, Added the Yoghurt, Dry Mint, Olive Oil, Salt, Garlic, Lemon Juice Mixing Well. Keep It in the Chiller.        
10. Platting - Arrange the Rice Cooked With the Beetroot in the Bowl and Flip in the Palte. Arrange the Chicken Round of Rice, Topping With the Pine Seed, Almond, Sumak Powder, Parsley.        
11. Pour the Yoghurt Sauce, the Top of Rice.        
 

Ingredients

• 50g Egyptian Rice
• 10g Sugar
• 10g Vinegar
• 2 Pieces Beetroot
• 2 Pieces Chicken Breast
• 50g Tahina Sauce
• 5g Salt
• 5g Black Pepper
• 5g Seven Spices
• 5g Pine Seeds
• 5g Almond Stick
• 100g White Onions
• 20g Garlic Paste
• 50g Tomato Sauce
• For garnish Pomegranate Molasses
• 40ml Olive Oil
• 20ml Corn Oil
• For garnish Fresh Parsley
• 100g Yoghurt
• 20g Cumin Powder
• 5g Dry Mint
• 5g Fresh Pomegranate
• 5g Butter
• 5g Sumack Powder
• 2g Cumin Seed
• 5g Lemon Salt