كبسة

70 mins
Serves 1
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Directions

  1. 1Finely dice an onion and grate a carrot.
  2. 2Finely dice an onion and grate a carrot.
  3. 3Finely dice an onion and grate a carrot.
  4. 4Add them to a pot with a touch of ghee.
  5. 5Add them to a pot with a touch of ghee.
  6. 6Add them to a pot with a touch of ghee.
  7. 7Then add the aromatics: cinnamon sticks, bay leaves, cardamom pods, cloves, star anise.
  8. 8Then add the aromatics: cinnamon sticks, bay leaves, cardamom pods, cloves, star anise.
  9. 9Then add the aromatics: cinnamon sticks, bay leaves, cardamom pods, cloves, star anise.
  10. 10Add the spices: black pepper, garlic powder, ginger powder, paprika, chili powder, coriander powder, nutmeg powder, cinnamon powder, cardamom powder, cumin powder, turmeric.
  11. 11Add the spices: black pepper, garlic powder, ginger powder, paprika, chili powder, coriander powder, nutmeg powder, cinnamon powder, cardamom powder, cumin powder, turmeric.
  12. 12Add the spices: black pepper, garlic powder, ginger powder, paprika, chili powder, coriander powder, nutmeg powder, cinnamon powder, cardamom powder, cumin powder, turmeric.
  13. 13Add 2 tablespoons of tomato puree and a chicken stock cube.
  14. 14Add 2 tablespoons of tomato puree and a chicken stock cube.
  15. 15Add 2 tablespoons of tomato puree and a chicken stock cube.
  16. 16Add a pinch of salt.
  17. 17Add a pinch of salt.
  18. 18Add a pinch of salt.
  19. 19Toast everything for a couple of minutes.
  20. 20Toast everything for a couple of minutes.
  21. 21Toast everything for a couple of minutes.
  22. 22Add the chicken (halved for presentation).
  23. 23Add the chicken (halved for presentation).
  24. 24Add the chicken (halved for presentation).
  25. 25Add 2 cups of water and the zest of two oranges.
  26. 26Add 2 cups of water and the zest of two oranges.
  27. 27Add 2 cups of water and the zest of two oranges.
  28. 28Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
  29. 29Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
  30. 30Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
  31. 31Place the chicken on a baking tray, brush it with some of the stock, and broil it in the oven for a nice color.
  32. 32Place the chicken on a baking tray, brush it with some of the stock, and broil it in the oven for a nice color.
  33. 33Place the chicken on a baking tray, brush it with some of the stock, and broil it in the oven for a nice color.
  34. 34Wash and soak two cups of basmati rice in warm water for about 30 minutes.
  35. 35Wash and soak two cups of basmati rice in warm water for about 30 minutes.
  36. 36Wash and soak two cups of basmati rice in warm water for about 30 minutes.
  37. 37To make the daqoos, blend tomatoes, onion, chilies or bell pepper, garlic, lemon, fresh mint, coriander powder, cumin powder and salt into a chunky consistency.
  38. 38To make the daqoos, blend tomatoes, onion, chilies or bell pepper, garlic, lemon, fresh mint, coriander powder, cumin powder and salt into a chunky consistency.
  39. 39To make the daqoos, blend tomatoes, onion, chilies or bell pepper, garlic, lemon, fresh mint, coriander powder, cumin powder and salt into a chunky consistency.
  40. 40Once the rice has doubled in size, add the rice to the pot with 2 cups of water (or about a centimeter above the rice).
  41. 41Once the rice has doubled in size, add the rice to the pot with 2 cups of water (or about a centimeter above the rice).
  42. 42Once the rice has doubled in size, add the rice to the pot with 2 cups of water (or about a centimeter above the rice).
  43. 43Add the zest of another orange to release its oils on the rice.
  44. 44Add the zest of another orange to release its oils on the rice.
  45. 45Add the zest of another orange to release its oils on the rice.
  46. 46Let it boil for about 6 to 7 minutes. Once you see the rice blooming and soaking up the water, drop the heat to the lowest possible, cover, and let it cook for 20 minutes.
  47. 47Let it boil for about 6 to 7 minutes. Once you see the rice blooming and soaking up the water, drop the heat to the lowest possible, cover, and let it cook for 20 minutes.
  48. 48Let it boil for about 6 to 7 minutes. Once you see the rice blooming and soaking up the water, drop the heat to the lowest possible, cover, and let it cook for 20 minutes.
  49. 49If you want it to fluff up even more, keep the lid shut for another 20 minutes.
  50. 50If you want it to fluff up even more, keep the lid shut for another 20 minutes.
  51. 51If you want it to fluff up even more, keep the lid shut for another 20 minutes.
  52. 52After you switch off the heat, the rice will soak up all the steam back, making it even fluffier.
  53. 53After you switch off the heat, the rice will soak up all the steam back, making it even fluffier.
  54. 54After you switch off the heat, the rice will soak up all the steam back, making it even fluffier.
  55. 55Drop the rice on a serving plate and fluff it up a bit.
  56. 56Drop the rice on a serving plate and fluff it up a bit.
  57. 57Drop the rice on a serving plate and fluff it up a bit.
  58. 58Lay the chicken halves on their bed, garnish with optional nuts fried in authentic ghee, serve it with the daqoos and enjoy.
  59. 59Lay the chicken halves on their bed, garnish with optional nuts fried in authentic ghee, serve it with the daqoos and enjoy.
  60. 60Lay the chicken halves on their bed, garnish with optional nuts fried in authentic ghee, serve it with the daqoos and enjoy.

Ingredients

  • 1 onion
  • 1 onion
  • 1 onion
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 2 tbsps ghee
  • 2 tbsps ghee
  • 2 tbsps ghee
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 3 bay leaves
  • 3 bay leaves
  • 3 bay leaves
  • 4 cardamom pods
  • 4 cardamom pods
  • 4 cardamom pods
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp ginger powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp nutmeg powder
  • 1 tsp nutmeg powder
  • 1 tsp nutmeg powder
  • 1 tsp cinnamon powder
  • 1 tsp cinnamon powder
  • 1 tsp cinnamon powder
  • 1 tsp cardamom powder
  • 1 tsp cardamom powder
  • 1 tsp cardamom powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 2 tbsps tomato puree
  • 2 tbsps tomato puree
  • 2 tbsps tomato puree
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 chicken
  • 1 chicken
  • 1 chicken
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 3 oranges
  • 3 oranges
  • 3 oranges
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 chilies or bell pepper
  • 3 chilies or bell pepper
  • 3 chilies or bell pepper
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 bunch fresh mint
  • 1 bunch fresh mint
  • 1 bunch fresh mint
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 0.5 tsp cumin powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 nuts
  • 1 nuts
  • 1 nuts

Equipment

knifegraterpotwooden spoonbaking trayfood processorserving plate