Dine like a king, feast on this chicken kabsa

Kabsa is widely held to be the national dish of Saudi Arabia. This spiced chicken-and-rice dinner couldn't have a more beautiful presentation -- it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce.

Ingredients
2 kg whole chicken
7 gm cardamom green
20 gm salt
10 gm white pepper
1 gm saffron
5 gm black pepper
5 gm cumin
3 gm nutmeg
2 gm cloves
2 gm whole black pepper
5 gm coriander powder
150 gm onion
75 gm tomato paste
300 gm fresh tomato
250 gm capsicum
600 gm basmati rice
150 ml vegetables oil
5 gm dried lime
25 gm pine nuts
25 gm almond
1 gm bay leaves
2 sticks of cinnamon

Preparation
Chop the onions, cut the tomatoes and capsicum into wedges and chop the corianderHeat the oil in a casserole and add the onion and capsicum
Saute with cinnamon sticks, bay leaves, whole cardamom, cloves and whole black pepper
Add chicken and cook for 5 minutesAdd tomatoes, all the spices, salt and pepper
Cook for a couple of minutes
Add the water and bring to a boil, then reduce heat and cover for 20 minutesAdd rice to the pot and mix well
Re-cover and simmer for 30-40 minutes -- adding the raisins for the last 10 minutesPlace the rice in a large serving dish, topped with the chicken and garnished with almond and pine nuts