You can ask any Arabian about this Kabssah and everyone will say Saudis can't live without it. I mean if there is a Saudi lady that doesn't know how to make it, then that would be a very weird thing ;)..
Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
Put in the chicken halves. Sauté it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it’s golden.
Drain the rice from water and put it into the chicken broth. Make sure there isn’t a lot of water in the pot.
Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
Lower the heat to very low, cover well and cook for 10 minutes.
Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal.