Syrian-Style Kabsa

Rinse the basmati rice 4–5 times until the water runs clear, then soak it in cold water for 20 minutes and drain well.

In a large pot, melt the ghee, add the chicken, onion, carrot, bay leaf, cardamom, cloves, cinnamon sticks and dried lime; cover with water, bring to a boil and skim off the foam.

Season the chicken with salt, cover and simmer over low heat for 35–40 minutes, until the meat is tender. Remove the chicken, strain the broth and measure out 900 ml.

Place the chicken on a baking tray, brush with 1 tbsp vegetable oil and roast at 220°C (430°F) for 10–12 minutes until golden brown.

In another wide pot, heat the remaining vegetable oil, sauté the onion for 3–4 minutes, then add the bell pepper, tomato, carrot, raisins, paprika, turmeric and black pepper; cook for another 5 minutes until the vegetables soften.

Add the drained rice, stir for 1 minute, then pour in the hot chicken broth and bring to a boil. Cover with a lid, reduce the heat to low and cook for 15–18 minutes without stirring, until the rice has absorbed the liquid.

Remove the pot from the heat and let the kabsa rest, covered, for 10 minutes, then gently fluff the rice with a fork.

Transfer the rice to a large serving platter, arrange the roasted chicken on top and serve hot.