How to make Al Kabsa -
A traditional Saudi dish – fragrant rice served with flavorful chicken
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Olive oil (ऑलिव आइल)
Cuisine : Arabic
Course : Rice
For more recipes related to Al Kabsa checkout Chicken Fried Rice, Chilli Chicken Tomato Pulao, Spicy Chicken Fried Rice With Crispy Basil Leaves, Murgh Sabz Khichdi . You can also find more Rice recipes like Varai Ki Khichdi Methi Chaman Biryani Vegetable Biryani Matki Pulao
Al Kabsa Recipe Card
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 ,cut into 8 pieces on the bone 750 grams
Olive oil 3 tablespoons
Butter 4 tablespoons
Onions, , chopped 2 medium
Garlic paste 1 teaspoon
Carrot 1 medium
Fresh tomato puree 3 tablespoons
Readymade tomato puree 3 tablespoons
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
Saffron strands a few
Chicken stock 3 cups
Basmati rice , soaked for 30 minutes and drained 1 1/2 cups
Raisins 3 tablespoons
Pinenuts(chilgoza) 3 tablespoons
Almond slivers 1 1/2 tablespoons
Fresh mint sprig to garnish
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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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.
