This is a middle eastern dish made of rice and chicken. Its a popular dish in Saudi and is called Saudi Kabsa. Its normally served and eaten from one dish and the family share it.
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Ingredients:
1-2 tbsp oil
1 kg chicken thighs
1-2 cinnamon sticks
4 cardamon pods
4 cloves
6 peppercorns
2 bay leaves
4-6 garlic pods, just smashed whole
1 inch ginger, chopped
2 onions, chopped
2 tomatoes, chopped
4 green chillies, slit
1 large carrot, grated
2 tbsp tomato puree
rind of 1 orange, grated
2 cups long grain rice
Sunflower seeds and Almonds for garnish
Salt & Pepper for seasoning
Method:
1. In a big saucepan, heat oil, add the cinnamon, cardamon, cloves, peppercorns and bay leaves. Fry for couple of minutes as the oil gets infused with the spices.
2. Add the garlic, ginger and 2 green chilles. Stir fry for couple of minutes and then add the chopped onions. Saute until lightly golden.
3. Add the chicken thighs and cook till lightly browned on either side. Add chopped tomatoes, orange zest and grated carrot. Mix well. Season with salt and pepper.
4. Add the tomato puree, stir well. Add enough water just to cover the chicken. Season if required. Cook on low flame for 45 mins - 1 hour until chicken is tender.
5. Take the chicken pieces out of the gravy, cover with foil and leave aside. Now add the washed rice, mix well. Add little water just to cover the rice. Season and add the remaining chillies.
6. Cook rice until done, if you feel more water is required add, stir occasionally. The rice should not be soft.
7. In a pan lightly toast some sunflower seeds and almonds.
8. To serve layer the rice and chicken, sprinkle the toasted seeds and almonds on top.
.JPG)
Ingredients:
1-2 tbsp oil
1 kg chicken thighs
1-2 cinnamon sticks
4 cardamon pods
4 cloves
6 peppercorns
2 bay leaves
4-6 garlic pods, just smashed whole
1 inch ginger, chopped
2 onions, chopped
2 tomatoes, chopped
4 green chillies, slit
1 large carrot, grated
2 tbsp tomato puree
rind of 1 orange, grated
2 cups long grain rice
Sunflower seeds and Almonds for garnish
Salt & Pepper for seasoning
Method:
1. In a big saucepan, heat oil, add the cinnamon, cardamon, cloves, peppercorns and bay leaves. Fry for couple of minutes as the oil gets infused with the spices.
2. Add the garlic, ginger and 2 green chilles. Stir fry for couple of minutes and then add the chopped onions. Saute until lightly golden.
3. Add the chicken thighs and cook till lightly browned on either side. Add chopped tomatoes, orange zest and grated carrot. Mix well. Season with salt and pepper.
4. Add the tomato puree, stir well. Add enough water just to cover the chicken. Season if required. Cook on low flame for 45 mins - 1 hour until chicken is tender.
5. Take the chicken pieces out of the gravy, cover with foil and leave aside. Now add the washed rice, mix well. Add little water just to cover the rice. Season and add the remaining chillies.
6. Cook rice until done, if you feel more water is required add, stir occasionally. The rice should not be soft.
7. In a pan lightly toast some sunflower seeds and almonds.
8. To serve layer the rice and chicken, sprinkle the toasted seeds and almonds on top.
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