Omani Chicken Kabuli Rice
A yummy chicken and rice dish that i modified to my families taste by combining two omani recipes found online plus my own taste. Recipe#492976 & http://therecipegroup.wordpress.com/2012/08/15/omani-chicken-kabuli-rice. Traditionally ginger is added (i blame indian influence), we don't tend to enjoy ginger in savory dishes so i omitted it. You may add some if you like.
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.
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 ch.
Ingredients
chicken legs, basmati rice, onions, garlic cloves, whole cardamom pod, whole cloves, whole black peppercorn, dried coriander, cumin seed, cinnamon stick, dried limes, baharat spice mix, tomato paste, extra virgin olive oil, golden raisin, whole almond, dried lime powder, sea salt, cilantro leaf