This is a rice made with meat,spices,and
vegetables .This rice is from the Arab cuisine,
originated from Persia .
The meat can be mutton, prawns, beef or
chicken. Well,I have posted stringhopper kothu
with the kabsa recipe before (changed to my
specifications lightly). Check recipe https://calinskitchen.com/2017/03/17/mushroom-stringhopper-kothu/
Black dried lemon or dried lemon is used in
this recipe,but I used my lemon pickle seasoned
with salt turned brown .
Tomato and half red capsicum was used to for
the purée . These are the changes I made.
So let’s go into my version of KABSA
500 kg chicken legs ( like in the picture)
400-500 gm basmati rice
3 onions sliced
1 carrot chopped
2-3 green chillies cut into strips
1 tbsp ginger-garlic paste
1 tbsp peppercorns
3 big tomatoes + 1/2 capsicum ( pureed)
2 cups chicken stock
1/2 tsp chilli powder
1 dried lime or pickled lime( without spices)
Salt to taste
1 heaped tbsp coriander seeds
1 tbsp cumin seeds
2 pieces cinnamon
4 mace or 1/2 nutmeg
Roast lightly till you get heat and powder .
( This quantity is for this recipe , if you want
to make a big quantity,use your
mathematical knowledge for perfection 😀)
Make slits in the chicken, and marinade with
the masala and salt for 1 hour.
Heat 3 tbsp of ghee and add onions,and saute
onions till translucent.
Add ginger garlic paste,and place the chicken
marinade( use a wide vessel) on the onions .
Add the tomato purée ,rest of the ingredients.
Add chicken stock and cook for 10 minutes.
Remove chicken pieces and set aside.
Add soaked rice and adjust liquid one inch
above rice level,and cook on a slow flame.
Whilst the rice is cooking ,drizzle a little ghee
on the cooked chicken, and grill in an oven , or
normal grill ,till brown on both sides .
If there is liquid in the baking tray do not
discard it .Add it to the rice during the garnish .
For the garnish
Fried onions a little ( optional)
A little ghee
Once the rice is cooked ,heat ghee, fry the nuts
and add to the rice and mix lightly .
Place the chicken on the rice ,and cover for
some time .