Chicken Kabsa

Serving size: 3 to 4 plates


Ingredients:


For Kabsa Mix: (mix together)

• 1/2 tsp cinnamon powder
• 1/2 tsp garam masala powder
• 1/4 tsp white pepper powder
• 1/2 tsp dried lime powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder

For Kabsa:

• 500 gms chicken
• 2 cups basmati rice
• 1 cup sliced onion
• 1 tbsp chopped garlic
• 1 cup chopped tomato
• 1 carrot cut into cubes
• 1 small potato cut into cubes (optional)
• 1/4 tsp turmeric powder
• Kabsa Mix
• 4 cups water
• 1/4 cup chopped coriander leaves
• Pine nuts for garnishing
• Salt
• 5 tbsp cooking oil

Method:

1. Wash and soak the rice for 20 minutes.
2. Heat oil in a sauce pan. Fry chopped garlic and onion till soft.
3. Add chicken pieces and fry for 2 minutes. Then add tomatoes and cook till soft.
4. Now add carrot, potato, kabsa mix, salt and turmeric. Cook the spices on low heat for 2 minutes. 
5. Add 4 cups of water and cook till water starts to boil. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes. After the rice is cooked, just stir gently to allow the trapped steam to escape. Place the lid back and let the rice be covered for 15 to 20 minutes before serving.
6. Garnish with pine nuts and coriander leaves. Serve hot. 

Note:

If you do not have dry lime, then add 1 tbsp lime juice to the rice water.

Powder each spice separately.

Step by step pictures