Ingredients

• 4 chicken legs or thighs
• 3 onions (1 for the pot, 2 fried)
• 4 garlic · 3 loomi, pierced
• 3 cinnamon · 5 cardamom · 3 bay · 4–6 cloves
• ½ tsp allspice · ½ tsp ground cardamom · 1 tsp cinnamon · ½ tsp pepper · 2.5 tsp salt
• 1 cup tomato sauce + 2 tbsp paste
• 3.5 cups basmati, soaked · 4.5 cups water
• ⅓ cup raisins · ⅓ cup almonds or pine nuts · ½ cup oil

Method

1. Brown the chicken; sauté one chopped onion and the garlic until golden.
2. Return the chicken, add the whole spices, loomi, tomato sauce and paste, ground spices and salt; cover with water and simmer 35–45 minutes.
3. Lift out the chicken and broil 10–15 minutes to crisp.
4. Cook the soaked rice in the measured broth, 15 minutes on high then steamed low 15–20 minutes.
5. Fry two sliced onions deep gold, tossing in the raisins and nuts at the end. Plate the rice, chicken and garnish; serve with daqqus.