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Ingredients:For boiling the chicken:1 kg chicken breasts1 onion, quartered2 bay leaves2 cinnamon sticks1 tsp cumin seeds (optional)2 dried limes1 tsp black peppercorns1 tbsp chicken bouillon powderWater for boilingFor the rice:3 cups Tiger basmati rice, washed and soaked for 20 minutes2 tbsp Almarai ghee2 tbsp vegetable oilSalt to tasteApproximately 5 cups hot chicken broth2 1/2 cups cooked chickpeas
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