1: Soak and wash the par boiled long grain rice.
2: In a pot, heat ghee and add allspice, cumin, and pepper.
3: Add the chicken stock to the pot and bring to a boil.
4: Once boiling, add the rice, salt, vegeta, peas, and carrots.
5: Stir until combined and cook until the rice is tender.
6: Shred the chicken from the stock and incorporate it into the dish before serving.
