top of page
  • Writer's pictureBon Vivant

Kabsa Rice with Arabic Chicken

Updated: Jul 30, 2020


Prep time: 15 minutes  Cook time: 1 hour Serves: 4


INGREDIENTS Chicken  1 kg (washed) Ginger, garlic, green chilly pasta 1.5 tbsp Curd 4 tbsp  Salt 1 tsp Orange food 1 tsp (optional)

Dry Spices: Salt 1.5 tsp Coriander and cumin powder 2 tsp White/ black pepper powder 2 tsp Chicken masala 2 tsp Garam masala powder 1 tsp Kabsa Masala : 8 cardamom 1 tsp whole coriander 1 tsp fennel seed 5 cloves 2 dry red chillies 1 small piece nutmeg Little Mace 2 bay leaf 1 star anise  (Grind everything together as fine powder)

Dry Fruits: 10 Cashews Halved  10 Almonds Sliced 1 tbsp Golden Raisin Oil 1/2 cup Onions chopped 2 large sized Ginger-garlic paste 1tbsp Tomato puree 1 cup Rice 2.5 cups (washed and soaked at least for an hour) Water 3.5 cups [Make sure to  measure everything with the same cup for correct measurements.] PREPARATION Marinate the chicken with the salt, garlic, ginger& green chilly paste, curd, food color and keep aside for at least an hour.

Heat the oil in a wide pan then add the chopped onions, fry then till translucent then add the ginger garlic paste and fry for another 2 minutes, once the onions are brown add the tomato puree and fry for 2-3 minutes.


Add all the dried spices and the Kabsa masala along with 2 tsp of water to fry the masala well.

Once the oil separates from the masala add the marinated chicken and let it fry for around 15 minutes, stir in between for equal frying.

Once the chicken fries well add 2 cups of water then covered and cook for another 15 minutes., stir in between.

In a separate pan heat 2 tsp of oil/ghee and fry the dry fruits and keep it aside.

Once the chicken is cooked well remove few good pieces of chicken separately to fry them on the pan.

In the remaining chicken add the soaked rice and add 1.5 cups of water and cook in on high flame till the water dries off, then add the fried chicken pieces on the rice,cover it and on low flame steam it for around 5 minutes.

Switch off the gas and rest the rice for 2-3 minutes, then plate the rice and top it with the fried pieces of chicken and garnish it with the fried dry fruits.

Relish is with some thinly sliced onions 

 

𝗤𝘂𝗶𝗰𝗸 𝗙𝗮𝗰𝘁:

𝒦𝒶𝒷𝓈𝒶 𝒾𝓈 𝒶 𝓂𝒾𝓍𝑒𝒹 𝓇𝒾𝒸𝑒 𝒹𝒾𝓈𝒽 𝓉𝒽𝒶𝓉 𝑜𝓇𝒾𝑔𝒾𝓃𝒶𝓉𝑒𝓈 𝒻𝓇𝑜𝓂 𝒮𝒶𝓊𝒹𝒾 𝒜𝓇𝒶𝒷𝒾𝒶 𝒷𝓊𝓉 𝒾𝓈 𝒸𝑜𝓂𝓂𝑜𝓃𝓁𝓎 𝓇𝑒𝑔𝒶𝓇𝒹𝑒𝒹 𝒶𝓈 𝒶 𝓃𝒶𝓉𝒾𝑜𝓃𝒶𝓁 𝒹𝒾𝓈𝒽 𝒾𝓃 𝓂𝒶𝓃𝓎 𝒜𝓇𝒶𝒷 𝓈𝓉𝒶𝓉𝑒𝓈 𝑜𝒻 𝓉𝒽𝑒 𝒫𝑒𝓇𝓈𝒾𝒶𝓃 𝒢𝓊𝓁𝒻. 𝒯𝒽𝑒 𝒹𝒾𝓈𝒽 𝒾𝓈 𝓂𝒶𝒹𝑒 𝓌𝒾𝓉𝒽 𝓇𝒾𝒸𝑒 𝒶𝓃𝒹 𝓂𝑒𝒶𝓉.

30 views0 comments

Recent Posts

See All

Comments


bottom of page