Chicken Kabsa

Serves 1
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Directions

  1. 1Chop the onion and make tomato puree.
  2. 2Chop the onion and make tomato puree.
  3. 3Chop the onion and make tomato puree.
  4. 4Soak the rice.
  5. 5Soak the rice.
  6. 6Soak the rice.
  7. 7Cut the dry lemons.
  8. 8Cut the dry lemons.
  9. 9Cut the dry lemons.
  10. 10Add oil and ghee to a pan, then add whole spices, chopped onion, and tomato puree.
  11. 11Add oil and ghee to a pan, then add whole spices, chopped onion, and tomato puree.
  12. 12Add oil and ghee to a pan, then add whole spices, chopped onion, and tomato puree.
  13. 13Add tomato paste and basic pantry spices.
  14. 14Add tomato paste and basic pantry spices.
  15. 15Add tomato paste and basic pantry spices.
  16. 16Add chicken legs to the pan.
  17. 17Add chicken legs to the pan.
  18. 18Add chicken legs to the pan.
  19. 19Pour in 1 liter of warm water, add 2 green chilies.
  20. 20Pour in 1 liter of warm water, add 2 green chilies.
  21. 21Pour in 1 liter of warm water, add 2 green chilies.
  22. 22Add orange zest.
  23. 23Add orange zest.
  24. 24Add orange zest.
  25. 25Boil the chicken for half an hour.
  26. 26Boil the chicken for half an hour.
  27. 27Boil the chicken for half an hour.
  28. 28Remove the chicken from the broth and save 1/4 cup of stock.
  29. 29Remove the chicken from the broth and save 1/4 cup of stock.
  30. 30Remove the chicken from the broth and save 1/4 cup of stock.
  31. 31Add soaked rice to the remaining stock and cook until done.
  32. 32Add soaked rice to the remaining stock and cook until done.
  33. 33Add soaked rice to the remaining stock and cook until done.
  34. 34Mix the reserved broth with oil and food coloring, then brush it onto the chicken.
  35. 35Mix the reserved broth with oil and food coloring, then brush it onto the chicken.
  36. 36Mix the reserved broth with oil and food coloring, then brush it onto the chicken.
  37. 37Grill the chicken in an oven or air fryer.
  38. 38Grill the chicken in an oven or air fryer.
  39. 39Grill the chicken in an oven or air fryer.
  40. 40Prepare Arabic tomato rice chutney by blending all ingredients in a food processor.
  41. 41Prepare Arabic tomato rice chutney by blending all ingredients in a food processor.
  42. 42Prepare Arabic tomato rice chutney by blending all ingredients in a food processor.
  43. 43Fry raisins and almonds in ghee for garnish.
  44. 44Fry raisins and almonds in ghee for garnish.
  45. 45Fry raisins and almonds in ghee for garnish.
  46. 46Fluff the rice and serve it with grilled chicken and chutney.
  47. 47Fluff the rice and serve it with grilled chicken and chutney.
  48. 48Fluff the rice and serve it with grilled chicken and chutney.

Ingredients

  • 1 kg chicken with skin
  • 1 kg chicken with skin
  • 1 kg chicken with skin
  • 3 tbsp oil
  • 3 tbsp oil
  • 3 tbsp oil
  • 1 tbsp ghee
  • 1 tbsp ghee
  • 1 tbsp ghee
  • 4 cardamom
  • 4 cardamom
  • 4 cardamom
  • 2 bay leaf
  • 2 bay leaf
  • 2 bay leaf
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • Few cloves & peppercorns
  • Few cloves & peppercorns
  • Few cloves & peppercorns
  • 3 dried lemon
  • 3 dried lemon
  • 3 dried lemon
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 1 tbsp garlic paste
  • 2 large tomatoes blended
  • 2 large tomatoes blended
  • 2 large tomatoes blended
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1.5 tsp Coriander powder
  • 1.5 tsp Coriander powder
  • 1.5 tsp Coriander powder
  • 0.5 tsp Cardamom pwd
  • 0.5 tsp Cardamom pwd
  • 0.5 tsp Cardamom pwd
  • 0.75 tsp cumin pwd
  • 0.75 tsp cumin pwd
  • 0.75 tsp cumin pwd
  • 0.25 tsp Cinnamon pwd
  • 0.25 tsp Cinnamon pwd
  • 0.25 tsp Cinnamon pwd
  • 0.75 tsp black Pepper pwd
  • 0.75 tsp black Pepper pwd
  • 0.75 tsp black Pepper pwd
  • 0.5 tsp Turmeric pwd
  • 0.5 tsp Turmeric pwd
  • 0.5 tsp Turmeric pwd
  • 0.75 tsp Paprika pwd
  • 0.75 tsp Paprika pwd
  • 0.75 tsp Paprika pwd
  • 1.5 tbsp salt
  • 1.5 tbsp salt
  • 1.5 tbsp salt
  • 2 green chillies
  • 2 green chillies
  • 2 green chillies
  • 1 Zest of orange
  • 1 Zest of orange
  • 1 Zest of orange
  • 1 litre boiling water
  • 1 litre boiling water
  • 1 litre boiling water
  • 2.5 cups basmati rice
  • 2.5 cups basmati rice
  • 2.5 cups basmati rice
  • Handful raisins
  • Handful raisins
  • Handful raisins
  • Handful peeled almonds
  • Handful peeled almonds
  • Handful peeled almonds
  • ghee
  • ghee
  • ghee

Equipment

knifecutting boardblenderbowlpanspatulaovenair fryerfood processor

Tips

  • Use chicken with the skin on for best results.
  • Soak the basmati rice for 30 minutes before cooking.
  • Orange zest adds a unique sweetness and floral taste to the rice.
  • Serving the kabsa with Arabic tomato rice chutney enhances the flavors.