Kabsa- it’s a rice-based dish made by combining rice and meat (chicken, lamb, camel, beef etc. Kabsa can be made in several ways. There are different techniques for cooking the meat.
INGREDIENTS
- Chicken -1 kg( 8 big pieces)
- Onion chopped -2 nos
- Ginger garlic paste -1 tbsp
- Tomato peeled and diced -1
- Coriander powder -half tsp
- Garam masala powder -2 tsp
- Potato(optional) medium -2 nos cubed
- Tomato paste -3 tbsp
- Chicken stock -half cup or 1 cube
- Salt
- Oil or ghee
PREPARATION
Cook chicken in a vessel with enough water. Add a pinch salt. Cook it for 10 minutes until chicken is half done in a very low flame. Keep the chicken and stock separately aside.
In a pan cook potato for 5 minutes and keep it aside.
Now take a pressure cooker and heat oil or ghee. Saute onions till golden brown and add ginger garlic paste, coriander powder, garam masala powder, tomato, tomato paste and chicken cube(optional). Add salt as required. Then add the cooked chicken to it and cook well until golden brown.
Now pour the chicken stock water, which is kept aside after cooking the chicken. (it should be 9 cups, as the rice is 5 cups). If the stock water is less, then add an extra amount of water required. When the water starts boiling, add rice. Stir well.
Close the lid of the pressure cooker and cook on a medium-low flame for 1 whistle. Simmer after the first whistle and off the flame before the second whistle.
When done, release the pressure after 2 minutes. Open the lid and mix gently.
While serving, mix the cooked potatoes along with the rice and chicken(optional).
Also Read: Ramadan special mutton chops
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