How to make Al Kabsa -

A traditional Saudi dish – fragrant rice served with flavorful chicken

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Olive oil (ऑलिव आइल)

Cuisine : Other Cuisines

Course : Rice


Al Kabsa

Al Kabsa Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Al Kabsa Recipe

  • Chicken on the bone ,cut into 8 pieces 750 grams

  • Olive oil 3 tablespoons

  • Butter 4 tablespoons

  • Onions, chopped 2 medium

  • Garlic paste 1 teaspoon

  • Carrot 1 medium

  • Fresh tomato puree 3 tablespoon

  • Readymade tomato puree 3 tablespoon

  • Clove powder 1/4 teaspoon

  • Cinnamon powder 1/4 teaspoon

  • White pepper powder 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Salt to taste

  • A few saffron strands

  • Chicken stock 3 cups

  • Basmati rice soaked for 30 minutes and drained 1 1/2 cups

  • Raisins 3 tablespoons

  • Pine nuts(chilgoza) 3 tablespoons

  • Almond slivers 1 1/2 tablespoons

  • Fresh mint sprig

Method

Step 1

Heat olive oil in a deep non-stick pan, add 2 tablespoons butter and let it melt. Add onions and saute.

Step 2

Cut carrot into medium sized cubes.

Step 3

Add garlic paste to the pan, mix and saute till the raw smell disappears. Add carrot, fresh tomato puree, readymade tomato puree and mix well.

Step 4

Add clove powder, cinnamon powder, white pepper powder and green cardamom powder and mix well.

Step 5

Add chicken, salt, saffron and chicken stock and mix. Cover and let it cook.

Step 6

Meanwhile heat 2 tablespoons butter in another non-stick pan. Remove chicken pieces from the first pan and put into the second pan, cover and cook.

Step 7

Drain rice, add to the first pan and mix well. Add 1½ tablespoons raisins and pinenuts, mix, cover and cook.

Step 8

Add remaining raisins to chicken, cover and cook till done.

Step 9

When both rice and chicken are done, transfer the rice onto a serving plate, place the chicken over rice. Garnish with almonds and mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.