Chicken Kabsa

2 cups long grain Basmati rice
1 1/2 cup chopped tomato
2 cups chopped onion 
1 1/2 tsp salt
1 tbsp corriander powder
6 cloves
1/2 tsp Garam masala
1/4 tsp cinnamon powder
1/4 tsp black pepper powder
3 cups chicken broth
4 tbs butter
2 tbs olive oil

For cooking chicken:

800 g chicken
5 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

For garnish:

1/3 cup raisins soaked in 1/3 cup water
1/3 cup peeled and sliced almonds (or almond flakes)
1/3 cup pistachios

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 to 1 1/4 hour.
In a large bowl rinse rice and pour off excess water. Then add seasonings(salt, corriander powder, cloves, garam masala, cinnamon powder & pepper powder) to the rice and mix well.
In another large pot add 2tbsp olive oil and 1 tbsp butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add seasoned rice, mix and then add 3 cups of chicken broth from the cooked
chicken, stir and then add 2 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 20 minutes(stir after 10 min.).
In a small pan, add 1 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.
In the mean time, pull apart cooked chicken and remove any bones.
To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yoghurt or salad.

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