In a large saucepan, sauté the chicken on both sides until golden brown with 2 teaspoon of the vegetable oil.
Add 4 cups of water, half the chopped onions, the garlic, cinnamon stick and 1 teaspoon salt. Bring to the boil, cover and continue to cook on low heat until chicken is tender enough. Drain broth and set aside. When cool enough to handle, coarsely shared the chicken.
In another saucepan, lightly brown/silver the almond, cashew and pine nuts whith a teaspoon of butter. Remove and set aside.
To make the rice: bring a large saucepan, add 1 teaspoon of vegetable oil, the minced meat and 1 tablespoon of chicken rice seasoning stirr and cook. Keep stirring regularly about 10 minutes until the meat just starts to brown all over. Lower the heat to medium, add the rinsed rice, pour 5 cups of the boiling broth over the rice and stir altogether gently. Simmer and cook until the rice is tender and liquid is absorbed. Turn off the heat and allow to rest covered for further 10 minutes.
Serve the cooked rice on a large platter, coat the rice with chicken pieces and sprinkle all over the silvered nuts.
Better when served with Tabouli or Fattoush salad.