Back to 4 servings 1 chicken with skin, cut into 4-8 pieces. 3 cup rice 2 onions finely chopped 2 tomatoes blended with skin 1 tsp tomato paste 1 tsp garlic paste 1 tsp ginger paste 1 grated medium sized carrot 1 tsp coriander powder 0.5 tsp cumin powder 0.5 tsp garam masala 0.25 tsp black pepper powder 0.5 tsp red chilli powder, or to taste half a lemon cut in thick slices 2 cinnamon sticks 3 cardamom pods 5 cloves handful of raisins, for garnishing handful of pine nuts, for garnishing a cup of oil 4 cup water, +additional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Heat the oil in a large pot that can accommodate the chicken pieces well. Add the whole spices (cinnamon, cardamom, black pepper and cloves) and let them splutter before adding the onions.2 Step 2: Fry the onions on medium high till they are golden.3 Step 3: Add the ginger and garlic paste and fry a little before adding the tomatoes, tomato paste and the powdered spices. Keep stirring and fry till the tomatoes are all mushy and the oil starts to separate.4 Step 4: Add the chicken pieces and some salt.5 Step 5: Saute the chicken on high heat till the oil separates again.6 Step 6: Add 4 cups of water and reduce heat when it starts to simmer.7 Step 7: Reduce heat and let this cook till the chicken pieces are tender. Usually it takes about 15-20 minutes on medium low heat.8 Step 8: Wash and soak the rice while the chicken cooks.9 Step 9: Once the chicken is done, with a slotted spoon remove the chicken pieces on to a dish and cover with foil.10 Step 10: Measure the broth. For every cup of rice that you are using, you will need one and a half cup of water. If the broth is not enough then you can add some water to make it equal to what you need.11 Step 11: Start the heat again. Add the grated carrots and sliced lemon to the broth.12 Step 12: When the water starts to boil, add the drained rice to it. Check and adjust the salt.13 Step 13: Let it cook on medium high till the water reduces and it becomes difficult to stir. If you want the chicken in the rice then now is the time to add them.14 Step 14: Remove the skin first and then drop them in to the rice and stir it.15 Step 15: Close the lid tightly, reduce the heat to the lowest and let it steam for 15-20 minutes.16 Step 16: If you are not adding the chicken to the rice but would like it grilled or fried then you can proceed to steaming without the chicken.17 Step 17: To grill the chicken, just brush it with oil and place it in the oven for 5-10 minutes. You can fry it in hot oil too to get a golden crispy texture.18 Step 18: Once the rice is cooked, slowly tilt the lid slightly to let the steam escape. (Be careful the steam will escape fast!)19 Step 19: You can fry the raisins and pine nuts in a little butter and oil in the meanwhile and pour this on the rice for garnishing. After the steam escapes, serve the rice with the chicken.getsaucepan.com/r/0af572f5-2f1a-4801-9e55-72e15350172f · Original: https://marocmama.com/saudi-arabian-kabsa-chicken-and-rice/
