8 pieces chicken or 1½ kg
8 cups water or 2 liters
1 teaspoon whole cardamom pods
1 teaspoon whole cloves
1 teaspoon whole black peppers
1 teaspoon dried coriander
1 teaspoon cumin seeds
3 small cinnamon sticks
3 tablespoons ghee
1 tablespoon fresh ginger, chopped
3 tablespoons omani mixed spicess
3 cubes Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained
Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add all whole spices and cinnamon sticks. Simmer over low heat for 25 minutes or until the chicken is ¾ cooked. Remove and set aside. Drain stock and set aside.
Heat ghee in a large pot, fry the boiled chicken from all sides for 6 minutes or until red in color then set aside. Add and sauté ginger in the same pot. Stir. Add Omani mix spices, Chicken Bouillon and 4½ cups or 1125ml stock. Add more water if stock is not enough. Bring to boil. Add rice and stir. Cover and cook over low heat for 10 minutes or until rice is ½ cooked. Put the chicken over the rice and cover. Simmer on low heat for another 10-15 minutes or until the rice and chicken are completely cooked.