Chicken Kabsa

Prep Time: 25 minutes | Cook Time: 45 minutes Step 1: Heat ghee and vegetable oil in a large pot. Sauté yellow onions until golden brown. Add minced garlic, grated ginger, cinnamon sticks, green cardamoms, cloves, pierced dried black limes, and kabsa spice blend, stirring for 2 minutes. Step 2: Add chicken pieces and sear until lightly golden. Stir in grated carrot, chopped tomatoes, tomato paste, turmeric powder, salt, black pepper, and water. Bring to a boil, cover, and simmer for 25 minutes until chicken is cooked through. Step 3: Transfer chicken pieces onto a baking sheet, brush with a little ghee and kabsa spices, and broil at 220°C for 5-7 minutes until crispy and golden red. Step 4: Add washed, drained basmati rice and saffron water to the boiling fragrant chicken broth in the pot. Cook covered on low heat for 18 minutes until rice is fluffy and fragrant. Serve rice topped with roasted golden chicken, toasted almonds, and sweet raisins.