#arabiandish #chickenkabsa #momsfusioncookingrecipe
DELICIOUS CHICKEN KABSA
Today we’re gonna make a famous Arabian dish “Chicken Kabsa”. I’m trying to make it in my way with a twist. It has already got a big like in my house. I hope you will also love it.
#easyrecipe #chickenrecipe #arabianstylerecipe #momsfusioncookingrecipe #deliciouspilaf #chickenpulao #simplechickenpilafrecipe
Preparation Time:
*10-15 min.
*Cooking time:40-45 min(approx.).
*Serving:2-3 people.
Ingredients:
For cooking the chicken:
1. Chicken large pieces 800g / 1kg.
2. Chopped onion in 2 cups.
3. Ghee / Oil 1/3 cup.
4. Some green cardamoms, 2 bay leaves, 1 cinnamon stick.
5. Garlic pastes 1 Tbsp.
6. Coriander powder 1 Tbsp.
7. Kashmiri red chili/paprika powder 2 Tbsp.
8. Turmeric powder ½ tsp.
9. Salt 1 Tbsp (approx.).
10. Tomato puree 1.5 cups.
11. Special spice powder 2 Tbsp.
12. ¼ cup raisin.
13. 5 cups of hot water.
For the rice:
14. 2.5 cups basmati rice.
15. Salt 1 Tbsp (approx.).
16. A pinch of saffron.
17. Some chopped fresh mint for garnishing.
The special spice:
18. Cumin seeds 1.5 Tbsp.
19. Black peppercorn 1-2 Tbsp.
20. Green cardamom 1 Tbsp.
21. Mace ½ petal.
22. Cinnamon stick 4 pcs (1” each).
23. Cloves 12-15.
24. Black cardamoms 2 pcs.
25. Salt 1 tsp.
The twist:
26. Hung curd/sour cream ¼ cup.
27. Orange food color ¼ tsp (optional).
28. Special spice powder 2 tsp.
29. Lime juice 1 Tbsp.
30. Ginger paste 1 tsp.
31. Garlic pastes ½ Tbsp.
32. 2 Tbsp ghee/oil.
Procedure:
33. Dry roast the whole spices on medium heat for 1-2 min until a sweet smell comes. Grind them. This spice powder can be stored in a glass jar for up to 6 months.
34. Wash 2.5 cups of basmati rice. Soak the rice in water for 30 min.
35. Take a heavy bottom pan. Heat on medium heat and add 1/3 cup of ghee. You can use olive oil or vegetable oil instead of ghee.
36. Add bay leaves, 1 cinnamon stick, 4-5 green cardamoms and chopped onion. Fry them until lightly golden.
37. Add Kashmiri red chili powder, turmeric powder, coriander powder, and garlic paste. Cook on medium heat for 1-2 min.
38. Add tomato puree, stir frequently, and cook until the tomato is cooked perfectly. Add a little water.
39. After 6-8 min add the chicken. Stir nicely then add 2 Tbsp of the special spice powder. Stir continuously and cook for 4-5 min.
40. Add 5 cups of hot water. Stir evenly then lid on and cook on medium-high heat until the chicken is cooked 90%.
41. After 20 min add ¼ cup of raisin. Lid on and cook for another 5 minutes.
42. After 5 min take out the chicken pieces. Rest them for 5 min.
43. Drain the water of the rice and add to the chicken stock. Stir gently.* If you have any confusion, carefully measure the stock. We’ll use 5 cups of stock for 2.5 cups of rice. If the stock reduced
44. Cook on high heat for 1-2 min. Then stir softly and reduce the heat to medium-low. Cover and cook for 5-6 minutes.
45. Stir the rice reduce the heat to low and cook until the water is gone.
46. Then very softly stir and cover and cook for a few minutes. Turn off the heat. Do not open the lid for 5-6 minutes.
47. After that flip the rice softly to release the steam from the middle. Handle it very carefully. Lid on and rest for 5 min.
48. Now, mix all the ingredients of the twist. Add to the chicken. Coat nicely.
49. Heat 1 Tbsp of ghee/oil in a pan. Fry the chicken pieces on medium heat until golden. Flip the pieces 3-4 times to cook the marinade and the chicken properly.
50. Shift the rice into a serving dish. Place the chicken pieces on top. Spread some chopped fresh mint. Also, sprinkle the fried ghee/oil of the chicken (if any). Serve with cucumber tomato salad or green chutney.
THE DELICIOUS CHICKEN KABSA IS READY! ENJOY WITH YOUR FRIENDS AND FAMILY.
***THANKS TO ALL MY SUBCRIBERS AND VIEWERS FOR SUPPORTING ME.
THANK YOU SO MUCH.