1. Put the chicken pieces and water in a large pot and bring to a boil; add the spices and cinnamon sticks, cover, and reduce heat to a simmer. 2. Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve. 3. Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside. 4. Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil. 5. Stir in the rice, cover, and cook over liw for 10 minutes. 6. Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked. ---------------------------------------------------------------------------
Nutrition
Ingredients
