Cook the rice as instructed on package.

Heat the vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are roasted. Remove nuts from heat and set aside.

Meanwhile, place the chicken in a deep saucepan and cover it with water. Then add in the bay leaves, cardamom pods, onion and salt. Cook until the chicken is done making sure to remove the foam as it forms in the surface of water.

When the chicken is cooked, remove from the broth and reserve the broth, then cut chicken into big pieces and place in a baking dish. Cook it in the oven until it gets roasted.

Place the markouk bread in a serving plate and pour over enough chicken broth so that the bread is soaked.

To serve, spread crushed garlic and lemon juice over the markouk bread. Then spread the cooked rice and finally place the chicken on top. Garnish with the roasted almonds and pines.

Serve hot.