How to cook the arabian plate "Kabsa"

There are hundreds of kabsa recipes, but this is a traditional way to make this in t he Middle East. Many will make the Saudi kabsa with vegetables, such as carrots, peas and potatoes, but this one if the best tasting. It is simple to make.

ingredients:

1 cup of basmati rice
1 tablespoon oil
1 tablespoon ghee (clarified butter)
2 cups chicken stock
4 medium sized onions, chopped
6 tomatoes, chopped
3 chicken breasts, chopped into large chunks
1 teaspoon cumin, cardamon, salt
1/2 teaspoon black pepper, cinnamon
Yogurt
Slivered Almonds, fried
Chopped parsley for garnish

Directions:

Soak the rice in hot water while preparing this meal (at least 30 minutes). Place the ghee and the butter in a teflon or non-stick skillet. When the oils are hot add in the chopped onions.
Add in the chicken pieces also and saute' the onions and brown the chicken on both sides.Add in the tomatoes and the stock.
Stir well and then add in the seasoning, tasting to see if you need more. Cook the chicken for thirty minutes or until 3/4 way done.
Drain the rice and add in enough water to cover the rice by two inches. Cover the kabsa with a lid and reduce the heat to medium.
Check periodically on the kabsa as you may need some more hot water. Never add cold water when cooking with rice.
Once the rice is done and the water is absorbed, set the rice on the counter to rest. Now take a bit of oil and heat. Add in the slivered almonds and fry until a light golden brown. Drain the almonds on a paper towel to remove excess oil.
Place the kabsa on a large platter and surround the kabsa with chopped parsley and the slivered almonds. Serve with yogurt or yogurt and cucumber salad (salatat khiar ma'a laban).