Chicken Kabsa

Step 1

Heat oil in a large heavy-bottomed pot over medium-high heat. Add quartered onion and cook until softened, about 3 minutes.

Step 2

Add minced garlic and ginger, cook for 1 minute until fragrant.

Step 3

Add chicken thighs and brown on all sides, about 8 minutes total.

Step 4

Sprinkle with salt, pepper, turmeric, cumin, and cardamom pods. Toss to coat evenly.

Step 5

Add 1 cup of chicken broth, cover, and simmer for 20 minutes until chicken is cooked through.

Step 6

Remove chicken and set aside, reserving the cooking liquid in the pot.

Step 7

Rinse basmati rice under cold water until water runs clear.

Step 8

Heat ghee in a separate pot over medium heat. Add sliced onion and cook until golden, about 4 minutes.

Step 9

Add rinsed rice and stir to coat with ghee, cooking for 2 minutes.

Step 10

Add remaining chicken broth (2.5 cups), the reserved chicken cooking liquid, bay leaves, cinnamon stick, cloves, and salt.

Step 11

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.

Step 12

Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Step 13

Mount the cooked rice on a large serving platter.

Step 14

Arrange chicken pieces on top of the rice.

Step 15

Sprinkle with toasted almonds, raisins, and fresh cilantro.

Step 16

Mix yogurt with lemon juice and serve alongside as a sauce.