Kabsa

Method

1. Rinse 80 g of basmati in several changes of cold water until it runs clear, then cover with fresh cold water and leave to soak for 20 minutes. Drain well in a sieve and set aside.
2. Heat 1 tbsp of vegetable oil in a small heavy saucepan over medium heat. Add 60 g of finely chopped onion and fry for 6 minutes, stirring, until soft and golden at the edges. Stir in 1 clove of grated garlic and 1 tsp of grated ginger and cook for 1 minute more, until fragrant.
3. Raise the heat to medium-high, add 200 g of skinless bone-in chicken and turn the pieces for 4 minutes until lightly coloured on all sides. Stir in 1 tsp of tomato paste and cook it out for 1 minute, then add 80 g of chopped tomato, 1.5 tsp of kabsa spice mix, 1 pierced dried lime, 1 cinnamon stick, 3 crushed cardamom pods, 2 cloves, 1 bay leaf and 0.5 tsp of salt.