KABSA RECIPE - CHICKEN KABSA / ARAB RICE RECIPE

CHICKEN KABSA RECIPE / RICE RECIPES

Today, let me introduce an exotic dish of Middle east. This is one of the recipes which is requested by many readers of my blog.  The cooking method of this Arab rice itself is an appetizing one. The best no fail rice recipe for a crowd or a get-together. There are various variations in the preparation of this Arabian rice and am going to share the most common and the simplest method. Even though I tasted this from Arab restaurant for the first time, I enjoyed this aromatic one pot meal more when i prepared it at home. Now I should thank all those readers who made me cook this aromatic and yummy dish more often. Here the chicken/ beef/ lamb is cooked in the spicy flavorful aromatic gravy and then chicken is separated to toss them in butter, dropping the rice to the gravy instead. The rice will be filled with the flavors of tomato and the kabsa spices.

Kabsa is a mixed rice dish which is regarded as a National dish of Saudi Arabia. But it is often served in countries such as Saudi Arabia, Jordan, Qatar, Oman, United Arab Emirates, Iraq, Kuwait, Bahrain and like so. This dish is popularly known as Machboos in Arab countries. Here the meat is cooked in several ways and one of the common and very popular ways of preparing meat is called Mandi. It looks very similar to Indian Biryani too but the use of ghee or butter in kabsa is comparatively less to that of Biryani. So kabsa is a healthy dish. Here is the recipe showing how to make special rice recipe / Flavorful rice recipe / Lunch ideas healthy/quick rice and chicken recipe.  Hope you all give it a try. So let's move to the recipe showing how to make chicken kabsa at home. 

Other special rice recipes

Chicken dum biryani - traditional

Chicken machboos

Tandoori chicken biryani

Prawn fried rice

Fish biryani

Alfredo chicken biryani

Veg pulao

Capsicum rice

INGREDIENTS

Chicken                           - 1 kg, cut into big 8 pieces

Basmati rice                     - 3 cups

Pepper powder                 - 1 tsp, optional(for final chicken tossing)

Kabsa masala                   - 4 tsp, recipe given below

Onion                                - 5 nos

Tomato                              - 3 nos

Carrot                                - 1 

Garlic paste                       - 2 tsp 

Dried lemon                      - 2 nos

Butter/ghee  melted         - 6 tbsp, can add more or less

Cashews and raisins           - as required

Salt

PREPARATION

Please watch below video showing how to make chicken kabsa 

• Slice the onion thinly, peel and slice the carrot thinly lengthwise, Chop the tomatoes and make a paste by grinding them in a grinder,  Pierce the dried lemon with a sharp knife and make few holes. Keep aside ready.
• Heat a non-stick vessel with butter or ghee and fry cashews, raisins for 1 minute or until done. When done, transfer it to a bowl. 
• To this, add the sliced onion and saute until transparent. Then add garlic paste and saute until the raw smell disappears. Add dried lemon, 2 tsp of kabsa masala, tomato paste, salt and mix well. Let it cook for 2 minutes.
• Now add the chicken pieces along with the remaining 2 tsp kabsa masala, sliced carrot and mix well. Let it cook for 5-8 minutes. 
• Then add 5.5 cups of water ( can pour chicken stock also). Cook until chicken is perfectly cooked. When done, transfer the chicken to a plate and add the washed drained basmati rice to it along with some salt (do not add too much salt).
• Cover and cook until all the water get dried or until the rice is done on a medium flame.
• Meanwhile, toss the chicken in a tawa or frying pan with a tbsp of butter or can bake in the oven. I spread some pepper powder and salt mixture over the chicken and tossed in the pan(it gives a drooling aroma).  
• When both rice and chicken is done, transfer it to a serving bowl and combine together. Garnish with fried cashews and raisins.
• Yummy, delicious, aromatic one pot meal ready. 

KABSA MASALA RECIPE

Cinnamon            - 2 sticks

Cloves                  - 4 nos

Star anise              - 2 nos

Cardamon             - 4 nos

Bay leaves             - 2 nos

Coriander seeds   - 3 tbsp, can use coriander powder (2 tbsp)instead

Black peppercorns- 2 tsp, can use pepper powder (1 tsp)instead

• Dry roast all these ingredients in a medium flame until a fine aroma comes out and they turn dark in color. When done, remove from flame and bring to room temperature. Then grind to a fine powder in a grinder and can store in an airtight container for later use. 

Please subscribe to my YOUTUBE CHANNEL - Click here for more cooking videos.