كبسة
Directions
- 1Finely dice an onion and grate a carrot.
- 2Add the onion and carrot to a pot with a touch of ghee.
- 3Add the aromatics (cinnamon, bay leaves, cardamom pods, cloves, star anise).
- 4Add the spices (black pepper, garlic powder, ginger powder, paprika, chili powder, coriander powder, nutmeg powder, cinnamon powder, cardamom powder, cumin powder, turmeric, black lumi powder).
- 5Add 2 tablespoons of tomato puree and a chicken stock cube.
- 6Add a pinch of salt and toast everything for a couple of minutes.
- 7Add the halved chicken.
- 8Add 2 cups of water and the zest of two oranges.
- 9Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
- 10Place the chicken on a baking tray, brush it with some of the stock, and broil it in the oven for a nice color.
- 11Wash and soak 2 cups of basmati rice in warm water for about 30 minutes.
- 12To make the daqoos, blend tomatoes, onion, chilies (or bell pepper), peeled lemon, garlic, fresh mint, coriander powder, cumin powder, and salt into a chunky consistency.
- 13Once the rice has doubled in size, add it to the pot with 2 cups of water (or about a centimeter above the rice).
- 14Add the zest of another orange, let it boil for about 6-7 minutes, and then drop the heat to the lowest possible.
- 15Cover and let it cook for 20 minutes. If you want it to fluff up even more, keep the lid shut for another 20 minutes.
- 16Drop the rice on a serving plate and fluff it up a bit. Lay the chicken halves on their bed.
- 17Garnish with optional nuts fried in authentic ghee and serve it with the daqoos.
Ingredients
- 1 chicken
- 2 cups basmati rice
- 1 onion
- 1 carrot
- 2 tablespoons tomato puree
- 1 chicken stock cube
- 3 orange zest
- 2 tablespoons ghee
- 1 pinch salt
- 2 cinnamon sticks
- 3 bay leaves
- 4 cardamom pods
- 3 cloves
- 2 star anise
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp nutmeg powder
- 1 tsp cinnamon powder
- 1 tsp cardamom powder
- 0.5 tsp cumin powder
- 0.5 tsp turmeric
- 0.5 tsp black lumi powder
- 3 tomatoes
- 1 onion
- 3 chilies or bell pepper
- 1 peeled lemon
- 3 garlic cloves
- 1 bunch fresh mint
- 1 tsp coriander powder
- 0.5 tsp cumin powder
- 1 pinch salt
- 4 cups water
- 1 handful almonds
Equipment
knifegraterpotwooden spoonbaking trayblenderserving plate
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup