Ingredients
- 1 whole chicken
- washed
- 12 teaspoon salt
- 3 tablespoons omani spices
- 3 tablespoons ghee
- 3 onions
- chopped
- 3 garlic cloves
- crushed
- 3 chicken bouillon cubes
- 4 12 cups water
- 2 12 cups basmati rice
- washed and drained
- toasted almond
- for garnish
Instructions
- Preheat oven to 400 degrees F.
- Season chicken with the salt and 1 tablespoon of the Omani spice mix.
- Roast chicken on a rack or in a baking dish for 45 minutes until it is cooked through and the skin has browned; remove from oven and set aside.
- In a large saucepan, heat the ghee, then add the onions and cook until golden, about 5 or 6 minutes.
- Add remaining 2 tablespoons of spice mix and garlic; add the bouillon and water.
- Once the mixture boils, stir in the rice; cover, reduce heat and cook on low for about 25 minutes until rice is tender.
- Serve rice with chicken on top.
- Garnish with toasted almonds.
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