Chicken Kabsa [Arabic Dish]

Ingredients: [Kabsa Masala]

  • Darchini (Cinnamon Sticks): 4
  • Badiyan Kay Phool (Star Anise): 2
  • Sabut Kali Mirchen (Whole black pepper): 20-22
  • Laung (Cloves): 7
  • Sabz Elaichi (Green Cardamom): 12
  • Sabut Dhaniya (Whole Coriander): 2 tbs
  • Zeera (Cumin Seeds): 2 tsp

Method

Step 1: Dry roast all the ingredients at low flame for 1-1½ minutes and grind into a fine powder.

Ingredients: [Nuts]

  • Badam (Almonds): 8-10
  • Kaju (Cashew Nuts): 4
  • Kishmish (Raisins): 1 tbs
  • Ghee – 1-2 tbs

Method

Step 1: Add Ghee to a pan and cook Badam (Almonds), Kaju (Cashew Nuts) for 30-40 seconds at low flame.

Step 2: In the same Ghee, add Kishmish (Raisins) and cook at low flame for 10 seconds.

Ingredients: [Rice preparation]

  • Chicken: 1 kg [make cuts in it]
  • Chawal (Rice): 2 glasses [soaked for 1-2 hours]
  • Piyaz (Onion): 1 medium
  • Sabut Laal Mirchen (Whole Red Chillies): 20-22
  • Sabut Kali Mirchen (Whole Black Pepper): 20
  • Darchini (Cinnamon Stick): 1-inch piece
  • Sabz Mirchen (Green Chillies): 2
  • Taiz Pat: 2
  • Tamater (Tomatoes): 1 medium
  • Namak (Salt): 1 tsp [for gravy]
  • Adrak (Ginger) paste: 1 tsp
  • Lehsan (Garlic) paste: 1 tsp
  • Javitri (Mace) powder: 1 pinch
  • Jaifil (Nutmeg) powder: 1 pinch
  • Lemun Ka Chilka (Lemon Zest): ½ tsp
  • Lemun (Lemon): 1 [cut in 4 halves]
  • Pani (Water): ¾ glass [for Gravy]
  • Pani (Water): 2½-3 glasses
  • Namak (Salt): 2 tsp

Method

Step 1: Add Piyaz (Onion) in oil and cook for 10- 20 seconds at medium to low flame. Add Sabut Laal Mirchen (Whole Red Chillies), Sabut Kali Mirchen (Whole Black Pepper), Darchini (Cinnamon stick), Sabz Mirchen (Green Chillies), Taiz Pat and mix for 20 seconds.

Step 2: Add Chicken and mix for 30 seconds. Add Namak (Salt), Lehsan (Garlic) paste, Adrak (Ginger) paste, Kabsa Masala, Jaifil (Nutmeg) powder, Javitri (Mace) powder, Lemun Ka Chilka (Lemon Zest), Lemun (Lemon), Tamater (tomatoes), mix and cook at medium to low flame for 2 minutes.

Step 3: Add Pani (Water), mix, cover, and cook at low flame till chicken is tender. Remove chicken pieces and fry at medium flame till golden colour appears.

Step 4: Add Pani (Water)[2½-3 glasses] in the gravy [in which chicken is cooked], Namak (Salt) (2 tsp), mix, cover, and cook at medium to high flame till water begins to boil.

Step 5: Add Chawal (Rice) and cook at medium to high flame till water is reduced. Cover and cook at low flame for 10-20 minutes. Place fried chicken on cooked rice and garnish with roasted nuts.