Chicken Kabsa (My way)

 

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Ingredients:-

  1. Basmathi rice – 2 cups
  2. Oil – 2 tbsps.
  3. Star aniseed – 1 number
  4. Cinnamon – one 1″ stick
  5. Green cardamom – 2 numbers
  6. Bay leaf – 1 number
  7. Cloves – 2 numbers
  8. Onion – 1 cup; thinly sliced
  9. Ginger paste – 1 tsp.
  10. Garlic paste – 1 tsp.
  11. Saudi Kabsa masala powder – 2.5 heaping tbsps. ( I used Al Fares brand)
  12. Tomato – 3/4 cup; chopped
  13. Tomato paste – 1/2 heaping tbsp.
  14. Carrot – half a medium; finely chopped
  15. Cilantro/Parsley – 1/4 cup
  16. Dry lemon – 1 number
  17. Salt – 2 tsps. or to taste
  18. Boiling water – 3 cups
  19. Onions – 2 cups;thinly sliced

For the chicken:-

  1. Chicken – 500 grams; boneless cut into small cubes
  2. Paprika powder – 1 heaping tsp.
  3. Kashmiri chilly powder – 1/2 heaping tsp.
  4. Turmeric powder – 1/4 tsp.
  5. Kabsa masala powder – 1/2 tsp.
  6. Orange red food colour – a pinch
  7. Salt – 1.75 tsps.
  8. Lemon juice – 2 tbsps.
  9. Oil – 1 tbsp.+ 1 tsp.;divided
  10. Ginger – 1 tsp; finely chopped
  11. Garlic – 3 big cloves; finely chopped

Method:-

  1. Marinate chicken with turmeric powder, kashmiri chilly powder, paprika powder, kabsa masala, salt, 1 tsp. of oil & lemon juice for at least 2 hours. Heat 1 tbsp. of oil in a frying pan & add the chopped garlic and ginger. Fry till they start to turn brown. Stir in the marinated chicken pieces and fry for 2 minutes on medium high heat. Cover cook on low heat for 15 minutes.
  2. Deep fry 2 cups of thinly sliced onions till golden brown & crisp. Drain on paper towels and keep aside.
  3. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  4. Heat 2 tbsps. of oil in a broad non-stick pan. Add the whole spices. Stir in the ginger and garlic paste. Fry till the raw smell disappears. Add the sliced onions & cook till just translucent. Add the kabsa masala powder & cook for 2 minutes on low heat. Add the tomato & cook till mushy for 15 minutes. Stir in the tomato paste & cook for 2 minutes. Add the rice, carrot and chopped cilantro & fry on medium high heat for 3 minutes. Add 3 cups  of boiling water, the cooked chicken along with the stock left out by the meat, salt and dry lemon and bring to a second boil. Cover cook on medium low heat for 10 minutes.
  5. Add the fried onions & mix.
  6. Transfer the cooked kabsa to an oven proof dish. Bake in a 200C preheated oven for 10 minutes.
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This entry was posted in Arabic dishes, Baking, chicken, Uncategorized. Bookmark the permalink.

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