Arabic Chicken Kabsa


1 kilogram Chicken:
2 cups Basmati rice:
3 Onion: medium
1 Tomato: big
2 pieces Green chili:
1 cube Chicken bouillon:
3 pieces Bay leaves:
2 pieces Garlic chopped:
2 teaspoons Ginger chopped:
3 pieces Cardamom:
4 pieces Cloves:
3 Cinnamon sticks: big
4 pieces Loomi/Black limes:
1 teaspoon Cumin:
1/2 tablespoon Coriander:
1/2 tablespoon Kabsa masala:
Salt: to taste
1/2 tablespoon Pepper powder:
1 can Tomato paste:
4 cups Chicken broth:
Cashew and raisin: Garnishing
5 cups Water:
Method for cooking Chicken:
2 Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn g
Method for cooking Rice:
4 cups Wash and drain the rice. In a deep bottom pan, add reserved chicken broth, allow it to boil, add rice. Lower the flame, cover an
To fry Chicken:
2 tablespoons Heat oil in a pan and shallow fry the chicken for five minutes or until golden color
Final arrange:
Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and raisins. Serve hot with Salata Hara
Salata Hara
3 Tomato: medium
1/2 cup Coriander leaves:
2 pieces Green chilli:
2 tablespoons Lemon Juice:
Salt: to taste
In a processor add tomato, green chilli and coriander leaves and blend well. add lemon juice and salt to the paste and serve wit




Saturday, October 23, 2010 - 11:00pm


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