Omani Chicken Kabuli Rice

1. 1

   Wash white basmati rice and soak 10 to more minutes depending on quality of rice.

2. 2

   Wash whole chicken legs keeping the skin on. Add to pot.

3. 3

   Cover chicken pieces with water and bring to the boil skimming off the scum.

4. 4

   Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.

5. 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.

6. 6

   Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.

7. 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.

8. 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).

9. 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.

10. 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.

11. 11

    I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.