This traditional Lebanese dish of rice, chicken, and raisins will undoubtedly become one of your favorites. The following is a list of the things that, in order for you to be able to prepare this dinner, you will require: 1)1 chicken in its entirety 2) 1 medium-sized onion, peeled and cut into quarters. 3) 2 sticks of cinnamon in total 4) 1 bay leaf 3.0 cups of rice with a medium grain (such as jasmine or basmati) 5) Between three and four tablespoons of cinnamon powder 
6) 1 milligram of kosher salt 7) 1 whole cup of golden raisins 8) 1/2 cup unsalted butter (1 stick) 9) 1 cup pine nuts and almonds 10) 2 cups pomegranate seeds 11) A handful of fresh mint leaves, split into pieces 12) 1 bunch of fresh parsley, torn into pieces 13) 2 cups of labneh are enough First, cover the chicken and onion in water. Boil and simmer. Cook chicken for 25-30 minutes until tender. Overcooking makes chicken tough. Set chicken aside to chill; discard onion. Strain broth using a paper towel or coffee filter. Strain broth into a basin. Reserve the leftover broth for later purposes. Boil 3 cups of rice in stock. Simmer, covered. Cook rice for 15-20 minutes. Fork-fluff after 5 minutes. While the rice cooks, remove the chicken's skin and bones and shred them. When the rice is done, heat the butter and sauté the nuts till golden brown. Mix rice, chicken, cinnamon, salt, raisins, and half the pine nuts and almonds in a dish or pan. Cinnamon-coat the rice. Serve the rice in a small dish. Turn the bowl over onto the plate. Top with almonds, pine nuts, pomegranate seeds, mint, and parsley. Enjoy eating it, hot or cold. 
Basmati rice with raisins
This pilaf is made with basmati rice, and it is flavored with ground cumin, cinnamon, and turmeric. It also contains dried fruit, such as raisins and almonds. Take a short look at the list below to figure out what you need: 1) The equivalent of 112 cups of basmati rice 2) 3 tablespoons of unsalted butter 3) 1 small onion carefully cut into 12 cups of finely chopped yellow onions 4) 14 teaspoon cinnamon, 14 teaspoon turmeric, and 12 teaspoon cumin powder 5) The minced garlic of two cloves 6) 1-14 tsp. of sea salt 
7) Black pepper crushed to a fine powder 8) Dry fruit, such as raisins or roughly sliced dried apricots, may be used in this recipe. 9) 1-inch dry skillet, medium heat, and 1/4 cup sliced or slivered almonds; toast for 5 minutes or until brown. Add 2 inches of water to a medium bowl and add the rice. Gently swirl the grains with your hands to remove any extra starch. Retaining the rice in the bowl, carefully drain the water. Repeat this process four or five times, depending on how cloudy the water is. Drain the water from the rice using a fine-mesh strainer, then serve. Set the strainer on top of a bowl. Over low heat, melt the butter. Add the onion and simmer, until the onion is tender but not browned. Toss in the spices and heat for another 30 seconds. Add the rice to the saucepan and simmer, stirring regularly. Bring to a boil the water, salt, and pepper. Simmer until covered, over low heat, until the liquid has been absorbed. Taking the cover off, take the rice from the heat, and scatter the dried fruit on top. Allow the saucepan to stand for ten minutes with the lid on. Stir in the almonds and rice, and serve immediately. 
Indian rice with raisins
A bright, aromatic Indian-style rice with raisins, if you want to make a more impressive presentation of the rice, you may press it into a bowl that has been gently oiled, turn the bowl upside down and unmold it onto a fancy serving dish, and then top it with fresh cilantro as well as slices of lime and tomato. The items that you need to provide for making Indian rice with raisins are mentioned in the below list: 1) 1 tbsp. of cooking oil 2) 1 and a half bowls of basmati rice 3) A can of coconut milk weighing about 14 ounces 4) Cans of chicken stock: 1 14 (14 ounces) 5) 0.5 teaspoon cumin seed powder 6) Ground coriander into a fine powder 7) Crushed red pepper flakes, about a pinch 
8) One-fourth of a teaspoon of turmeric powder and one teaspoon of salt 9) 4 oz. of chopped cashews 10) This recipe includes one bay leaf and one-half cup of raisins To heat the oil, place it in a big saucepan and put it over a heat source of medium-high intensity. After two minutes, take the pan away from the burner and set it aside. After adding the chicken stock and the coconut milk, as well as the spices and herbs, whisk everything together so that everything is evenly distributed. At this point, you should include the cashews and raisins into the mixture. Check to determine whether the temperature has reached the boiling point before reducing the intensity of the heat. Cook for about twenty minutes, or until the rice has finished cooking according to the guidelines on the box. Each meal has a total of 25 grams of protein, 25 milligrams of sodium, 55.8 grams of carbs, and 25 grams of fat. There are 462 calories in each portion. 
Middle East rice with raisins and carrot
Carrot Rice with Raisins is one of the most unappreciated rice meals available in the Middle East, despite the fact that it is one of the most amazing rice recipes I've ever had the pleasure of eating. The following things—which you will need in order to prepare this meal—are listed: 1)1 onion 2) 3 medium carrots, peeled and shredded 1 tomato 3) 4 teaspoons vegetable oil 4) 2 sticks of cinnamon in total 5) A half of a teaspoon of cinnamon powder 6) 1/4 of a teaspoon of ground black pepper 
7) 1 and ¼ teaspoon salt 8) 1 chicken bouillon cube in place of the vegetable as an alternative for the vegetarian option 9) 2 and a quarter cups of water 1 and a half cups of basmati rice First, start by chopping the onions and tomatoes into small pieces. Carrots should be washed, peeled, and shredded, with the green sections discarded. On medium heat, warm the vegetable oil in a nonstick saucepan before adding the onions. Allow them to soften for a few minutes in the pan. Continue cooking for a few more minutes before adding the tomato. It is time to add some chopped carrots and spices like bouillon cubes and spices like ground cinnamon. After 5 minutes of stirring, the dish is ready. Add the basmati rice to the saucepan once it has been rinsed and drained. For 2 minutes, stir and cook. Incorporate the water and wait for the mixture to begin boiling up. Cover the pot and boil the rice for 20 minutes at low heat after it starts bubbling. Avoid removing the lid. Open the cover and fluff the rice with a fork after 20 minutes. Prepare the food and serve it to your guests. 
Rice with raisins and nuts
An aromatic Pilaf of Rice that is as at home on your holiday feasting table as it is at dinner from the Middle East! Nuts such as pistachios, almonds, dried apricots, and either sultanas or raisins are incorporated into a fluffy seasoned rice that has been subtly flavored with cinnamon, cumin, and cardamom. Put on medium-high heat either a small skillet or a big saucepan that has been wiped clean of any oil. Mix with some pistachios and almonds. While shaking the pan, softly toast the nuts until they have an incredible aroma. Immediately take it out. In a big saucepan set over medium-high heat, butter should have melted. Sauté the garlic and onion until the onion becomes transparent. Stir the rice for the next thirty seconds, or until it is largely transparent. 
Stir while you add the spices. After adding the broth, sultanas, and apricots, stir the mixture well. Put the cover on the pot, bring the water to a simmer, and then immediately reduce the heat to medium-low (low for strong ovens). Cook for 15 minutes, or until the liquid is gone, whichever comes first (tilt the pot to check). After then, take the pot off the heat while it is still covered and let it sit for ten minutes without being disturbed. Take off the cover and fluff the rice with a fork. Toss after adding most of the nuts. Move the contents into the serving basin. Finish by topping with the remaining nuts and, if using, a little dusting of chopped parsley. Serve and enjoy!