Kabsa Rice

Kabsa Rice

Ingredients

Chicken 8 pieces
Rice 3 cup (soaked)
Water 2 liter
Salt to taste
Pure butter 4 tbsp
Potato 2 medium (medium cubed)
Onion 250 gm (sliced)
Cinnamon 2 sticks
Whole black pepper 5
Cloves 5
Coriander powder 1 tsp
Black pepper powder 1 tsp
Red chili powder ½ tsp
All spice powder ½ tsp
Tomato 2 (sliced)
Tomato paste 3 tbsp
For Garnishing:
Almonds 10 (blanched & peeled)
Cashews 10
Raisins 20 (fry all in 1tbsp butter)



Cooking Directions

Add water, chicken pieces and salt in a pot and allow boiling and remove froth as it appears.

Cover pot and cook about 20 minutes or until chicken cooked.

Remove chicken from stock and set aside. Reserve stock.

In another pot melt pure butter and fry chicken pieces from all sides until get a brownish color.

Remove chicken and set aside again.

In same butter fry potato for 3 minutes then add sliced onion and fry until onion golden brown.

Add spices, tomatoes and tomato puree; mix well.

Pour stock, it should be around 6 cups.

Add rice, cover and cook until rice 80% done.

Now place chicken pieces on top of rice and simmer about 10 minutes.

Dish out rice, garnish with nuts and serve.