Saudi Rice Pilaf (Kabsah)

• 1 cup rice uncooked Basmti, or any long grain
• 1 pound boneless chicken breasts
• 1 tablespoon tomato paste
• 2 carrots medium, grated finely
• 1 onion medium, grated finely
• 2 tablespoons raisins
• 3 tablespoons sunflower oil divided
• 1 1/2 cups chicken broth
• 10 peppercorn
• 1 tablespoon ghee
• salad

1. Wash the rice thoroughly, and soak it at least 30 minutes.
2. Prepare the chicken (trim fat and cut if desired)
3. In large pot on a medium heat, add 1 Tb of sunflower oil, and whole spice, leave it for 3 minutes
4. Add the chicken, and saute on high heat, until it's no longer pink.
5. Add enough water to cover the chicken, let it boil then cover the pot with a tight lid for 30 minutes.
6. Drain the broth, in a medium bowl, and reserve it.
7. In a clean large pot, add 1 Tb of oil. Saute onion, carrots, and raisins for 5 minutes on medium heat.
8. Add chicken, ground spices, and salt, saute for 5 minutes.
9. Add tomato paste, stir it well, so the chicken get covered.
10. Add rice, 1 Tb oil, and saute again.
11. Add the chicken broth you made, and cover the pot with a tight lid.
12. Keep it on high heat for 5 minutes, then turn the heat to lowest, and keep the pilaf for 30 minutes, or until the rice absorbed the liquid completely.
13. Optional:nn a small skillet, add 1 Tb of ghee, when its hot, add almonds , toast then until they are golden brown, and drizzle over the rice.

rice, chicken breasts, tomato paste, carrots, onion, raisins, sunflower oil, chicken broth, peppercorn, ghee, salad

Taken from www.yummly.com/recipe/Saudi-Rice-Pilaf-_Kabsah_-1259900 (may not work)