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1
Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
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2
Wash whole chicken legs keeping the skin on. Add to pot.
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3
Cover chicken pieces with water and bring to the boil skimming off the scum.
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4
Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
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5
Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
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6
Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
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7
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.
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8
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).
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9
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.
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10
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.
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11
I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
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12
Enjoy!
