OMANI CHICKEN KABULI RICE

Steps:

• Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
• Wash whole chicken legs keeping the skin on. Add to pot.
• Cover chicken pieces with water and bring to the boil skimming off the scum.
• Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
• Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
• Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
• To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
• Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
• Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
• Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
• I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
• Enjoy!