Cardamom-infused Chicken with Rice

Description
This dish is my ultimate comfort food. Its commonly eaten in winter and during the month of Ramadan for the predawn breakfast,but for me its a regular at least 2 or 3 times a month. Its always served with doggos (Saudi salsa). (Note: in Saudi cuisine the thigh and drumstick is not disjointed and is served as one portion).

Ingredients

 * 1¼ kg chicken, with skin on, disjointed and washed
 * 4 cups water
 * 7 green cardamom (peel the skin slightly so seeds can fall out)
 * 2 teaspoons salt(to taste)
 * ¾ cup basmati rice
 * 2 cups milk
 * 3 tablespoons ghee
 * 2 pieces gum arabic (mastikah do not leave it out)

Directions

 * 1) Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
 * 2) Remove chicken to an oven tray.
 * 3) Strain chicken broth into a big bowl and.
 * 4) Pour back into the cooking pot.
 * 5) Add rice to the broth, taste for salt.
 * 6) Cook rice till extremely soft and mushy.
 * 7) Add milk and simmer for 10 minutes, stirring continually on low heat.
 * 8) Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
 * 9) Add melted mastikah to the rice and mix well.
 * 10) Switch heat off close pot and rest for 10 minutes.
 * 11) Pop chicken under the grill to redden.
 * 12) Place rice onto serving plate arrange chicken over the rice.