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1 whole chicken, washed
½ teaspoon salt
3 tablespoons omani mixed spicess
3 tablespoons ghee
3 medium onions or 375 g, chopped
3 cloves garlic, crushed
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained
Place chicken in oven tray, season with salt and 1 tablespoon of Omani mix spices reserve 2 tablespoons. Place in a 200°C oven for 45 minutes or until chicken is cooked and becomes red in color. Remove from oven and set aside.
Meanwhile, heat the ghee in a large saucepan, add and cook onions for 5-6 minutes or until they become golden brown in color. Add the remaining 2 tablespoons of Omani mix spices and garlic. Stir then add MAGGI® Chicken Bouillon cubes and water. Bring to boil then add the rice. Stir, cover and simmer over low heat for 25 minutes or until rice is cooked.
Serve the rice in a plate and top it with the roasted chicken. Garnish with fried nuts and fried almond.
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