To the original question, on recipes for hamin,I can share my Iraqi one with you:
Basic Chicken and Rice
1 whole chicken
ap. 2 cups basmati rice
tomato paste
cinnamon
allspice
cumin
turmeric
First, take the chicken, brown it on all sides with just a bare teaspoon of oil and 1/2 teaspoon of turmeric. The skin of the chicken releases oil as it is seared. Once it is browned (or yellowed) on all sides, take 3 cups water, two tbsp. tomato paste, 1/2 tsp cinnamon, 1/2 tsp. allspice, 1/2 tsp. cumin, and boil it in the pot with the chicken for about 25-30 minutes. Then, add the rice and lower the flame, cover. Hamin is ready when the rice is done.
If you presoak the rice, then reduce the amount of water.
Add salt and pepper as desired.
Shabbat Shalom!