Turmeric Kabsa

1 or 2 chickens
1 whole onion cut in 1/2
4 cloves garlic
3 bay leaves
1 teaspoon salt
6 cardamom pods
4 black peppercorns
1 cinnamon stick
1/4 cup oil

5 Med onions sliced
2 tablespoons turmeric
21/2 teaspoons salt
1/4 teaspoon allspice
5 cups water
3 cups basmati rice
¼ cup rose water

how2:
This recipe is divided into a few steps and preparations you may prep the chicken and onion ahead of time and throw it all together 30mins before serving.

• In a pot add the 5 cups of water, followed by the while spices(cloves, cinnamon sticks,black peppercorns,cardamom,bay leaves).
• Add in the 1/2 onion and 2 cloves garlic.bring to a boil then add your chicken. cook on med heat until chicken is cooked threw and a broth forms. be sure to skim off any scum from the top of the pot.
• In a bowl clean then soak the rice in warm water for the duration of the prep work.
• In another pan add the oil, followed by garlic and saute on med-low heat just to sweat them we are not looking for any color to develop. add some of the all spice, and the 1 teaspoon salt  and continue to sautee.
• Once the onions are tender add in the Turmeric powder mix well,( at this point the chicken may be done cooking) 
• add the chicken to the onions (reserving the stock for the rice)
• Add the rose water to the pot of chicken and onions, reduce the heat to low to allow it to simmer and let the flavors mellow.
• rice: in a larger pot add the stock it should be about4 1/2-5cups of stock left over. bring this to a boil.
• Add in the salt about 2 1/2 teaspoons. bring to a rapid boil.
• strain the rice and add it to the boiling water, this step is going to be slightly different than your typical rice where you would cover it right away for this recipe leave the rice uncovered on med-high heat white the rice boils you will see it begin to double in size.
• wait until the rice becomes slightly looks like its lost all its liquid but there is still allot on the bottom.
• lower the heat and cover the rice.
• check on the chicken, be sure yo have not lost to much liquid you may turn the heat off.
• open the pot of rice, and add the pieces of chicken,
• to the pot of onions you may add a bit more water to form a slight sauce. pour this over the chicken and rice.
• cover and cook on a very low heat. you can leave this there for as long as you wish because the super low heat will not burn the rice. but i left it for about 20-30mins. on very very low heat covered well.
• once its done you open the cover turn heat off and fluff up the rice slightly you will see yellow and white rice strands its beautiful.
• Place on serving platter! and ENJOY!