KABSA - Traditional Saudi Rice with chicken I Cyma's Channel

Rinse basmati rice under cold water until the water runs clear; soak for 30 minutes.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced tomato, grated carrot, and chopped bell pepper; cook until softened, about 5 minutes.

Season with cinnamon, cardamom, cloves, black pepper, and salt; stir to combine.

Add chicken pieces to the pot; brown on all sides for about 8-10 minutes.

Pour in enough water to cover the chicken; bring to a boil.

Reduce heat and simmer until chicken is cooked through, about 25-30 minutes.

Remove chicken and set aside; strain the broth and return it to the pot.

Add soaked rice to the broth; bring to a boil, then reduce heat to low.

Cover and cook until rice is tender and liquid is absorbed, about 15-20 minutes.

Meanwhile, roast almonds in a dry pan until golden, about 3-4 minutes.

Fluff the rice with a fork; stir in raisins and chickpeas.

Serve rice on a large platter, topped with chicken and garnished with almonds.

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