kabsa


Powdered spices
  • 1 tsp. coriander powder
  • 1/2 tsp.cumin powder
  • 1/2 tsp.all-spice (garam masala)
  • 1 tsp.black pepper powder
  • 1/4 tsp.cardamom powder
  • 1 tsp.red chilli powder
  • pinch of saffron
Whole Spices
  • 3 cinnamon sticks
  • 3cardamom pods
  • 5 black pepper
  • 5 cloves

Ingredients
  • 1 whole chicken with skin, cut into 4 or 8 pieces
  • 5 cups rice-used basmati rice
  • 2 tbsp. butter plus 4 tbsp. oil
  • 2 onions, chopped finely
  • 2 fresh tomatoes, blended with skin
  • 1 tsp.tomato paste/puree
  • 1 tsp.garlic paste
  • 1 tsp.ginger paste
  • 1 grated carrot
  • (optional) lemon rind/zest
  • salt as needed
  • water

Ingredients for Garnish
10 almonds, blanched and peeled
10 cashews
20 raisins
small handful of pine-nuts
1 tsp.butter


Instructions 
Keeping the skin on the chicken helps keep the meat very moist and tender. You can remove and discard the skin later before eating if you want. But try and cook with the skin on for best results! :)

Garnish
Heat the butter until it melts, then add the nuts and raisins. Fry in the butter until the raisins are plump. Turn off and set aside to be used later for garnishing.

Chicken and Rice preparation
  • Heat the oil and butter, then add the onions and fry until they start to turn golden. 
  • Add the ginger and garlic pastes, followed by the whole spices. Fry for couple of minutes
  • Add the powdered spices, whole dried lemon, blended tomatoes and tomato puree. 
  • Cook these for a few minutes until the tomato mixture thickens, then add the chicken pieces and sprinkle some salt.
  • Sauté the chicken in the tomato mixture on high heat for 2-3 minutes, then add 4 cups of water. 
  • When it starts to simmer, cover and keep the heat on medium, and let this boil for 25 minutes or until the chicken is done.
You can soak your rice whilst the chicken is boiling, for about 30 minutes.
  • Remove the chicken pieces from the pan and keep them covered in a bowl. Now measure out the water that is remaining in the pan. 
  • You will need 1 and a half cups of broth for every cup of rice, so adjust as needed by adding water to the reach the required amount. (if your rice requires more water per cup than mine does, then adjust as per your experience with the rice you use). 
  • Bring to a boil and add the pre-soaked rice and grated carrots if you're using them. Adjust salt.
  • Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.
  • Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it. 
  • Leave the rice to continue steaming on very low heat for a good 10 minutes.

In the meantime either shallow fry for a few minutes on each side the chicken pieces that you had set aside, or grill them on a bbq grill or in the oven, just until the colour turns nice and golden...for about 5 minutes or so. Do not over-do the frying/grilling as this will dry your chicken out. The chicken is already cooked so you just want a crisp and appealing coloured exterior.
Serve the rice and place the chicken pieces on top and garnish with the nuts/raisins

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