Kabsah are mainly made from a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it. Now you can buy Kabsa spices. These reduce preparation time but may have a flavour distinct from traditional kabsa.
KABSAH RICE WITH CHICKEN
4C basmati rice
1kg Chicken- cut to 4, wash & drain
300g fresh Tomatoes*-blended together without water
2 large green pepper*
2 large onion*
1/2 tsp Black pepper
1/2 tsp Cardamom powder
1/2 tsp Cinnamon
4 pieces Cloves
2-3 pieces Bay leave
1 tsp Mixed spices
1 tbsp Salt
2 pieces dried lemon (lomy)
1/3C Oil/ Ghee
How to prepare:-
Wash rice well; soak in salted water for 30 minutes.
In a medium casserole, add water, chicken, cardamom, cinnamon, black pepper, cloves, bay leave, all spices, lomy and bay leave, bring to a boil and cook for 30 minutes or until chicken is tender. Remove chicken from the stock and keep aside. Strain the stock.
In a large casserole, add oil and cooked tomato* until dry and oily, arrange the chicken nicely in bottom of the casserole and sprinkle rice over the chickens. Add stock carefully; add more water to get 8 cups of stock. Add 1tsp salt and kabsa spices. Leave on high heat until water boils then cover tightly and reduce the heat. Simmer for 20-25 minutes until rice is cooked and dry.
Turn the rice over the platter.
Serve it with dakos or salsa tomato.
No comments:
Post a Comment