Chicken Kabsa- 'Kabsa' is a middle eastern dish consisting of rice and chicken (or meat) the rice is basically cooked in the chicken broth, and as the chicken is cooked for a long time , it becomes really soft & tender. I remember when we were in Riyadh , My dad used to get kabsa rice atleast once a week , and my mum never made it at home, as it was easily available in almost every restaurant. Only after leaving Saudi my quest to make (&eat) really good kabsa started, I must say im still not there ( lol) ; There are many varieties of kabsa rice. But this recipe is what I stick to when I make it at home! Its a little spicier than the original version;but delicious. Here goes delicious Chicken kabsa recipe!
Chicken Kabsa Serves - 4-5 Duration - 90 mins
Sella Basmati Rice - 5 cup
Chicken - 1 whole (Cut into 2 or 4 pieces with skin)
Onion (Sliced)- 3 medium
Tomatoes (Chopped) - 4 medium (finely chopped)
Tomato paste - 2 tbsp
Ginger garlic paste - 1/2 tsp
Garlic cloves - 8-10 (chopped)
Dried black lemon - 2
Bay leaves - 3
Pepper Corn - 1/tsp
Cardamom - 1/2 tsp
Cloves - 1/2 tsp
Cinnamon - 1 stick
Salt - 2 - 3 tsp (to taste)
Red Chilli Powder - 1 tsp
White pepper - 1/2 tsp
Ghee - 2 tbsp
Oil- 2 tbsp
Saffron - A pinch soaked in 1/2 cup warm milk
Raisins - handful (lightly fried)
Carrot - 1 (grated)
Kabsa ready made Spice Mix - 3- 4 tbsp (If you cant find the ready to use spices, use the recipe below:)
Ingredients for kabsa (Baharat) spice mix
Red chilli powder - 1/2 tsp
cloves- 1 tsp
cumin seeds - 1 & 1/2 tsp
black pepper - 1tsp
cardamom - 1/2 tsp
Nutmeg - small piece
turmeric powder - 1/2 tsp
Combine all the spices and grind them to a fine powder.
Wash the chicken and set aside.
Soak rice in water
Heat oil, add the ghee, once hot, add the sliced onions,when the onions turns transparent add the ginger garlic paste, saute for a minute, now add the chicken, once the chicken is browned on both sides.
Once the chicken turns brown, add the tomatoes and the tomato paste.
Add half amount of kabsa spices ( or 2 tbsp),
Add white pepper, red chilli powder(optional), salt and garlic.
Cook it till the tomatoes are tender and the oil separates.
Now add 6 glasses of water, add the bay leaves, black pepper corn, cloves, cardamom , cinnamon.
Crack the dried lemon and add it too.
let it cook on high flame, till the it starts to boil.
Now, close the lid, and reduce it to medium-low heat, let it cook for 45 minutes.
After that, remove the Chicken and keep aside, remove the dried lemon, cinnamon , bay leaves.
Now add the soaked rice to the chicken broth. close the lid and let it cook till very little water is left and the water level is same as rice, then add the grated carrot, fried raisins and the saffron in milk, cover with an aluminium foil and close the lid, keep this on dum for 15- 20 mins. (that is, place the cooking pot on an iron pan on low heat)
Now take a small bowl and add 1 tsp tandoori masala, with the remaining kabsa masala (1 tbsp), and rub it on the chicken (if you find the masala too dry on the chicken, you can add 1 tbsp of yogurt to it. but it will take longer to bake).
keep the chicken in the oven , till the chicken turns crispy and golden-brown.
Once the rice is cooked, place it on a big plate and place the chicken on top of it.