Total Steps
16
Ingredients
27
Tools Needed
8
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http://www.foodista.com/recipe/BRFS7BMZ/korean-perilla-pestoIngredients
- 1.0 kilogram Chicken
- 2.0 cup Basmati rice
- 3.0 piece Onion, medium
- 1.0 piece Tomato, big
- 2.0 piece Green chili
- 1.0 cube Chicken bouillon
- 3.0 piece Bay leaves
- 2.0 piece Garlic, chopped
- 2.0 teaspoon Ginger, chopped
- 3.0 piece Cardamom
- 4.0 piece Cloves
- 3.0 sticks Cinnamon sticks, big
- 4.0 piece Loomi (Black limes)
- 1.0 teaspoon Cumin
- 0.5 tablespoon Coriander
- 0.5 tablespoon Kabsa masala
- Salt(optional)
- 0.5 tablespoon Pepper powder
- 1.0 can Tomato paste
- 4.0 cup Chicken broth
- Cashews and raisins(optional)
- 5.0 cup Water
- 3.0 piece Tomato, medium (for Salata Hara)
- 0.5 cup Coriander leaves (for Salata Hara)
- 2.0 piece Green chili (for Salata Hara)
- 2.0 tablespoon Lemon Juice (for Salata Hara)
- Salt (for Salata Hara)(optional)
Instructions
Step 1
Clean and cut the chicken into big pieces.
Step 2
Heat oil in a pan. Add onions, garlic, green chili, and ginger. Sauté until the onions turn golden.
Step 3
Add bay leaves, cardamom pods, cloves, big cinnamon sticks, and black limes (make 3-4 holes on each lime) along with cumin.
Step 4
Add chopped tomato (big), chicken bouillon, tomato paste, kabsa masala, pepper powder, and salt. Stir to combine.
Step 5
Add the chicken pieces to the pan and sear them briefly.
Step 6
Pour in 4 cups of chicken broth and 5 cups of water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through.
Step 7
Carefully remove the cooked chicken from the pan and set aside. Reserve the broth for cooking the rice.
Step 8
Wash and drain the basmati rice.
Step 9
In a deep bottom pan, add the reserved chicken broth and bring it to a boil. Add the washed rice.
Step 10
Lower the flame, cover the pan, and cook until the rice is cooked.
Step 11
Heat 2 tablespoons of oil in a separate pan. Shallow fry the cooked chicken pieces for five minutes or until golden in color.
Step 12
Add the cooked rice to a serving plate. Arrange the fried chicken pieces on top.
Step 13
Garnish with fried cashews and raisins.
Step 14
To prepare Salata Hara: In a food processor, add the medium tomatoes, green chilies, and coriander leaves. Blend well to form a paste.
Step 15
Add lemon juice and salt to the Salata Hara paste.
Step 16
Serve the Chicken Kabsa hot with Salata Hara.