Chicken Kabsa with Basmati Rice

Ingredients

• Fresh cilantro (for garnish)
• Raisins (1/4 cup)
• Almonds (1/4 cup, sliced)
• Ghee (2 tablespoons)
• Black pepper (to taste)
• Salt (to taste)
• Turmeric powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Cardamom pods (4)
• Cinnamon stick (1)
• Chicken broth (4 cups)
• Green bell pepper (1, diced)
• Carrots (2 medium, diced)
• Tomatoes (2 medium, diced)
• Garlic (4 cloves, minced)
• Onion (1 large, finely chopped)
• Basmati rice (2 cups)
• Chicken (1 whole, cut into pieces)

Instructions

1. In a large pot, heat the ghee over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the diced tomatoes, carrots, and green bell pepper. Stir well.
5. Add the cinnamon stick, cardamom pods, cumin powder, turmeric powder, salt, and black pepper. Mix everything together.
6. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
7. Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
8. Add the rinsed rice to the pot with the chicken and vegetables. Stir gently to combine.
9. Cover the pot again and simmer for another 15-20 minutes, or until the rice is cooked and tender.
10. In a separate pan, heat a little ghee and sauté the sliced almonds and raisins until golden.
11. Serve the Chicken Kabsa with Basmati Rice hot, garnished with the sautéed almonds, raisins, and fresh cilantro.