Kabsa is an Arabian spicy chicken and rice dish. This one pot meal is traditionally prepared in a clay pot.
Ingredients
1. Chicken – 500 gm
2. Rice basmati – 2 cups
3. Onion sliced – 1
4. Ginger juliennes – 1 Tbsp
5. Tomato puree – 3 tomatoes
6. Tomato ketchup – 3 Tbsp
7. Dry lemon whole – 1 -2
8. Peppercorns – 10
9. Cloves – 6
10. Cardamom – 4
11. Kashmiri chilli powder – 1 Tbsp
12. Cinnamon powder – ½ tsp
13. Cardamom powder – ½ tsp
14. Pepper powder – ½ tsp
15. Orange rind grated – 1 tsp
16. Salt
17. Ghee – 2 Tbsp
18. Oil – 2 Tbsp
19. Roasted nuts and raisins for garnishing
Preparation
1. Wash and soak the rice for 1 hour. Drain and keep aside.
2. Heat ghee and oil in a pan. Add the sliced onions and ginger juliennes. Sauté till onions are light brown. Reduce the flame to medium.
3. Add the crushed cardamom, cloves and peppercorns. Saute for few seconds and add the pureed tomatoes. Cook till the oil separates.
4. Add tomato ketchup. Mix well and cook on high flame for 2-3 minutes. Reduce the flame to low.
5. Add cardamom powder, cinnamon powder, pepper powder and Kashmiri chilli powder. Mix well.
6. Add the dry lemons and chicken pieces. Mix well. Add the orange rind and salt. Mix well. Add 3 cups of hot water. Let it boil and reduce the flame to medium and cook covered for 15 minutes or till cooked.
7. Take out the chicken pieces from the gravy and keep aside.
8. Add the strained rice to the gravy and cook on high flame till it boils. Reduce the flame to low and cook covered till the water dries up in around 15-20 minutes. Remove from flame and keep aside for about 1 hour.
9. Heat 1 Tbsp oil in another pan and shallow fry the chicken pieces on both sides till golden in colour.
10. Mix the rice gently and transfer to the serving bowl and spread the fried chicken pieces on top. Garnish with roasted nuts and raisins.
Tips
1. Traditionally this dish is prepared with boiled basmati rice.
2. Chicken pieces should be preferably big and fleshy.
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