3 cups Sunwhite Jasmine/aromatic rice
5-10 pieces cooked chicken breasts/thighs
5 tablespoons vegetable oil
4 cups chicken stock (resulting from boiling the chicken)
2 medium onions, chopped finely
8 cloves garlic, sliced finely
8 carrots, diced
4-5 tomatoes, peeled and juiced
4 tablespoons tomato paste
2 tablespoons kabseh spices
Salt and pepper
¼ cup roasted almonds
¼ cup roasted pine nuts
Rinse the rice and soak it in water for 5 minutes. Strain it well and set it aside.
In 2 tablespoons of vegetable oil, cook the onions for 2 minutes then add the garlic and carrots mixing well with the oil until the carrots become tender.
Add the tomato juice and paste sprinkling with some salt, pepper, and 1 teaspoon of kabseh spices. Cook the mixture for 3-4 minutes stirring continuously.
When it starts boiling, stir in the rice mixing it well with the sauce. Pour in the chicken stock gradually until the rice is fully covered. Stir to combine. Cover the pot and cook the rice over low heat from 15 to 20 minutes.
Preheat the panggangan to 180 Celsius degrees.
Mix 2 tablespoons of tomato paste with 2 tablespoons of oil, 1 tablespoons of kabseh spices, salt and pepper. Brush the chicken pieces with this mixture from all sides. Grill the chicken in the preheated panggangan for 20 minutes until browned and cooked well.
Spoon the rice into a serving platter and top it with the chicken pieces.
Garnish with the toasted nuts and serve hot with salad and yogurt.