Cover and cook on low to medium until chicken is cooked completely.
Remove the chicken pieces and place them in a pan.
Add the drained rice, more hot water if required and adjust the salt. (make sure there is water above the grains)
1½ cups basmati rice
Cook on medium to high flame until you can see the grains on the surface. (5 mins)
Reduce the flame to the lowest. Place a foil or clean kitchen cloth and then cover with a tight lid. Slide a flat pan under the pot - this prevents the burning of food and distributes heat evenly. Cook for 10 minutes on the lowest flame.
Switch off and don't disturb for another 10 minutes.
Take the chicken pieces and grill or broil them in the hot oven or stovetop with some butter until browned.
Serve Kabsa topped with the roasted chicken pieces and the fried almonds and raisins along with salads and yoghurt.
Notes
Allspice powder: allspice is not garam masala. You may use nutmeg powder or cinnamon powder instead or skip it. You may skip all the spice powders I have used and use store-bought Kabsa spice mix instead. Use 2 teaspoons of Kabsa spice mix for this recipe.Water: The total amount of water will depend on the rice quality and how long it was soaked or not soaked.Orange rinds: You may add some orange zest or rinds along with shredded carrots for a different flavour.