Ayam Kabsa

Wash and soak the Basmathi rice in water for 30 minutes.

Prepare the spice mix by toasting bay leaves, cinnamon sticks, star anise, clove buds, and black peppercorns. Sauté these spices with a bit of oil until fragrant.

Tumis onions, garlic, and sliced tomatoes along with tomato puree until softened.

Add the spice blend (white cardamom powder, paprika powder, black pepper, and turmeric) to the mixture and sauté until fragrant.

Add 3.5 cups of water and a tablespoon of coarse salt. Bring to a boil.

Place the chicken in the soup and simmer for 30 minutes. Remove the chicken and set aside. Rinse and drain the rice well, then add it to the soup along with some green chilies.

Bring the mixture back to a boil, reduce heat, cover, and cook for another 30 minutes until the water is absorbed. Let it sit covered for 10 minutes before serving.

For the chicken: Heat oil in a baking dish and mix tomato puree, paprika powder, white cardamom powder, and black pepper blend together to create a paste.

Liberally coat the chicken with this spice mixture, ensuring even coverage. Bake in an oven preheated to 200°C for 10 minutes or until the skin is golden brown.

Serve the baked chicken on top of the rice kabsa.