Traditional Saudi kabsah

Ingredients

1 kg	chicken
1	onion, finely chopped
4 cloves	garlic, minced
1 tsp	ginger paste
1 tsp	turmeric powder
1 tsp	cumin powder
1 tsp	coriander powder
1 tsp	Alalali black pepper
1–2 tsp	salt (to taste)
1	lemon, juiced
2 tbsp	olive oil
3 cups	basmati rice
4 cups	water
2 cubes	Renzo chicken stock
2–3 tbsp	Renzo tomato paste
1–2	green chilies, chopped
1	bay leaf
4–5	cardamom pods
4–5	cloves
1 stick	cinnamon
1–2 tbsp	raisins (optional)
1–2 tbsp	almonds or pine nuts, for garnish
as needed	fresh coriander or parsley, for garnish

Instructions

1. In a large bowl, mix the chicken with onion, garlic, ginger, turmeric, cumin, coriander, black pepper, salt, lemon juice, and olive oil. Marinate for at least 1 hour (preferably overnight for better flavor).
2. Heat a little more olive oil in a large pot over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
3. In the same pot, add bay leaf, cardamom, cloves, and cinnamon. Sauté for a minute until fragrant.
4. Add the tomato paste and chopped green chilies. Cook for another 2–3 minutes.
5. Add the rice and stir to coat it with the spices. Dissolve the chicken stock cubes in the warm water, then add to the pot. Bring to a boil.
6. Once boiling, return the chicken to the pot. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is cooked and water is absorbed.
7. Meanwhile, toast the almonds or pine nuts in a separate pan until golden.
8. Fluff the rice with a fork, and serve on a large platter. Garnish with raisins, toasted nuts, and fresh coriander or parsley.