Chicken Kabouli (Muscat Style) - cooking recipe

Ingredients

1 1/2 lbs chicken pieces
12 cups water
3 cinnamon sticks
1 teaspoon cardamom pod
1 teaspoon whole cloves
1 teaspoon black peppercorns
3 tablespoons omani mixed spice
3 chicken bouillon cubes
3 tablespoons ghee
15 ounces chickpeas, drained
3 cups basmati rice, washed and drained
4 tablespoons sultanas or 4 tablespoons raisins
1 1/2 teaspoons saffron threads, soaked in 1/4 cup rose water

Preparation

Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.