Kabsa

Place chicken thighs drumsticks and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt 1/2 cup chopped onion bay leaves and cinnamon sticks. Bring to a boil reduce heat to low and simmer until chicken is tender about 1 1/2 hours. Remove chicken strain the broth and retain 4 cups of broth.

While chicken is simmering rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt cardamom pods whole cloves nutmeg baharat spice mix 1/4 teaspoon ground cinnamon and black pepper. Let the rice sit while you complete remaining steps.

Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan let melt and turn heat to low; simmer covered until rice is tender about 45 minutes.

Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.