1. Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon. 2. Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock. 3. Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain. 4. Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside. 5. Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
