Kanz Recipe Diaries 🍽📚

Dt' 11th June, 2020 | 10:49 PM | Day - Thursday

A traditional arabic dish of chicken/meat served with rice that is cooked in the stock prepared by boiling chicken Or Meat on bones with a good amount of day to day spices.

If you live in Arab Countries you can get a special Kabsa masala as well in local markets. But if you prepare it from scratch, then you will have spice control..

To make the stock from scratch, you need to boil your chicken and meat with various spices like whole garam masala, coriander seeds, store brought stock cubes_either chicken or vegetable(optional), mild chilies and salt to taste.

Since meat on bones has much flavor, the juice released from them in the stock is no doubt the best, So does the meat kabsa.

Here is an awesome and somewhat close recipe to how it is originally made, being unique, exotic and complete crowd pleaser. Perfect for eid parties or any special gatherings -

The process involved is time consuming so you need to have Patience. And trust me.. the result will be worth the wait.

Here I go.. with detailed recipe

For - 1 Kg Meat Chunks on bones Or Chicken (1 Chicken cut into 4 Pieces)

Step 1 - Clean and wash the meat/chicken. 

If using meat, place them in a pressure cooker. Add enough water so the meat is completely drowned in it and we can get enough stock to cook the rice.

Add a etius of spices (whole garam masala, whole ginger-garlic, dried red chili, dried lemon(easily available in local spice market), some green chilies, 2 stock cubes) _tied in a muslin cloth. 

Close the lid and pressure cook the meat till well done. Close the flame and let the meat rest for atleast 10-15 mins so that the steam is released naturally.

Open the cooker lid, remove the etius, keep it on a plate. Once it cools down, squeeeze it gently to remove the excess liquid. Make sure you follow this step as the liquid released from the etius is full of flavors. Also let the meat rest for a while else it will become rigid/tight..

Now coming back to the meat, keep a strainer on a clean bowl. Gently strain the meat with the liquid. The gathered liquid in the bowl will be your stock.

Follow same step for chicken as well. Just instead of cooker you can boil the chicken with all the spices in a normal pot. Strain out the chicken once tender and preserve leftover stock.

Now heat a wok on high flame. Add oil and fry the meat/chicken pieces till completely cooked and is tender. You can spoon out the preserved stock for some gravy and to make it tender.

Garnish with chopped cilantro, slitted green chilies. Drizzle some lemon juice. Sprinkle red chili powder for a slight spice kick.. Being completely optional.

Follow the same step for cooking chicken.. You can also roast it with some marinade as per your choice. Garnish with chopped cilantro, slitted green chilies, drizzle lemon juice and sprinkle red chili..

Step 2 - To Prepare rice - This recipe is for 1 KG Long Grain Basmati Rice

Finely chop onions, tomatoes, coriander and keep aside.

Heat oil in a heavy bottom pot or pan..

Add in chopped onions and fry till completely cooked and is translucent. Stir in the tomatoes and cook till well done. Add in 1 tsp of ginger - garlic paste and saute till it gives out a soothing aroma. 

Add in rice and saute it for 5-10 Mins. Measure and Pour in the preserved stock.

Give a random stir. Add lemon wedges so that the rice does not stick to each other.

Bring to boil. once the stock reduces and rice breaks into two pieces smoothly, lower the flame and cook the rice till well done.

Garnish with chopped coriander, slitted green chilies.

Place the rice on a serving platter. gently flatten the rice and put a layer of prepared chicken or meat on it.

Serve Hot

To Serve - Prepare a tomato chutney with chilies, corainder leaves and salt to taste. 

As a side you can also serve yogurt and onion rings, cuccumber, lemon wedges, mint leaves.

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Bon Appetit