Chicken Kabsa/ Easy Arabian Kabsa

Chicken Kabsa/ Easy Arabian Kabsa

 

Talking about rice varieties I always a fan of the Arabian rice varieties as it has a tremendous flavours that we can’t imagine. Today’s special is a rice dish using chicken, named “Chicken Kabsa”. This is the easy version of Arabian item Chicken Kabsa.  Kabsa is the national food of Saudi Arabia.  Kabsa is a common dish in our areas during the Ramadan and other festive times. I have a lot of experience with the mass of kabsa during those times. Chicken Kabsa is one of those dishes that I learnt then.

Kabsa is made of chicken that is slowly simmered in a spicy broth of tomatoes and spices will attract you over and over if you try it once. From my understanding, meat for making Kabsa can be made in several ways. There are different techniques for cooking the meat. Here the chicken and rice cooked together in the onion tomatoes broth .The result is a mouth-watering aromatic dish which smells lemony and spicy. The rice absorbs the juices from the chicken. The chicken is steamed with the rice so it is all in one with the rice when you serve it out. Added kabsa masala powder for spicing up it more will give the flavours to hit their awesome levels.

Ingredients

  • Kabsa rice – 1 ½ cup
  • Chicken – 400 gram
  • Sun flower oil – 3 tbspn
  • Finely sliced onion – 1 big
  • Ginger paste – 1/4 tspn
  • Garlic cloves – 6
  • Salt – to taste
  • Black pepper(whole) -1 tspn
  • Cardamom – 3
  • Cinnamon – 3 small pieces
  • Chicken stoke cube – 1
  • Kabsa powder – 3/4 tspn
  • Dried lemon – 1
  • Finely chopped tomato – 2
  • Water – 2 to 2 ½ cups

Directions

  1. Heat oil in a pressure cooker , add cardamom, cinnamon, pepper , Saute well. Then add onions , ginger paste ,garlic cloves saute till slightly brown .
  2. Add tomato chopped, salt , saute well. Then add black lemon , chicken stoke cube, Kabsa powder, Mix well.
  3. Add chicken pieces, and saute well and cook for 5 minutes. Now pour water to this. Add rice and mix well. cover the cooker with a lid and put the whistle. Switch off the flame after the first whistle. Open only after half an hour.

Leave a Comment

Your email address will not be published. Required fields are marked *

*