مجبوس الدياي

add boiling water, and add the whole spices, including cinnamon, cardamom, coriander, cumin, cloves, bay leaves, black pepper, and rose water.

Serve the rice on a plate and top it with the roasted chicken and filling.

Let the rice cook for about 20 minutes until fully cooked.

Add the soaked rose water, saffron, a pinch of cardamom, and the remaining stuffing.

Let the pot cook on low heat until the rice absorbs the water.

Add the washed and soaked rice to the chicken broth.

Strain the chicken broth to remove any impurities.

Put the chicken in the oven until it turns golden and crispy.

Add salt, rose water, saffron, a pinch of cardamom, and a sprinkle of butter to the chicken.

Remove the chicken from the pot and place it on a baking sheet.

Close the pot tightly and let the chicken cook until it is tender

Wash the chicken and soak it in water, salt, and vinegar for an hour.

In a pot on the stove, we roast the chicken on both sides until it turns golden.

Tie the chicken's legs to secure the filling

Stuff the chicken with the filling and tie it with string

Let the stuffing cool down.

Add the cooked cracked chickpeas and soaked raisins and stir the ingredients together.

Add the ground spices, such as cardamom, cinnamon, coriander, lime, salt, and a pinch of sugar, and stir the mixture until the aroma is released.

Add the ghee to the onion and sauté it until it softens

We chop the onion and heat it in a pot with a little water, stirring until we reach the color shown in the video.

Wash the rice and soak it in water.