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Brown the onion in a drizzle of olive oil for 7-10 minutes on high until caramelized to a dark chocolatey brown
Add the chicken pieces with the aromatics and keep stirring between each addition
Add the Kabsa seasoning, pomegranate molasses, tomato paste, and soy sauce and stir everything on high for 2-3 minutes
Pour the blended tomatoes and let it cook for 5 minutes
Add the water, garlic, and stock cube, cover the pot and let it simmer for 10 minutes
Wash the basmati rice then add it to the pot, ensuring the water level is 2-3 cm above the rice
Let the rice boil for 6-7 minutes uncovered then reduce heat to a simmer, cover and cook for 20 minutes
Once ready, pour onto a serving plate with the sauce from the edges
Garnish with limes and serve with powdered hot sauce