Boil the chicken with the bouillon cube, a pinch of cinnamon, a pinch of turmeric, 1 tablespoon of Kabsa spice, half an onion, and a bay leaf until cooked, then cut into small pieces.

Soak the rice for 15 minutes and add 2 teaspoons of salt and a little Kabsa spice.

Chop the onions finely, then sauté in ghee. Add the tomato and stir until cooked, then add the rice and 5 cups of chicken broth.

When it boils, reduce the heat to very low and cover for 10 minutes.

Toast the nuts and serve on a platter as shown in the picture. Enjoy! 😋