Arabic Kabsa _ My way
This is my version of Traditional Arabic Kapsa Or you can also call it as a Fusion Recipe..
Step 1 - Marinate the chicken pieces with Natco Tandoori Masala, ginger-garlic paste, lemon juice, yogurt, salt to taste, a pinch of red food coloring.
Keep aside for min 10 Hours.
You can add all the spices randomly or as per your taste buds. No specific measurement.
Step 2 - Prepare the Rice (2 Cups) -
Clean and wash the rice till you get clear water.
Chop onions, tomatoes, coriander leaves.
Take 2 Cups of water in a sauce pan. Add 3 pacs of chicken stock cubes and bring to boil on medium low flame with constant stirring so that there are no lumps left.
Heat oil in another pot, add 2 Cloves, 2 Black cardamom, 2 small Bay Leaves, 1 small cinnamon stick, 2-3 Black Peppercorn, Saute for about 2-3 mins. Add in chopped onions and cook till translucent. Add in Ginger-Garlic Paste, saute till the uncooked aroma goes away.
Add rice, 2-3 green chillies, prepared stock and lemon juice and mix well. Give a random stir every 5 min to make sure the rice does not stick at the bottom. Season with salt(if required). Bring to boil... Once the stock reduces, lower the flame and cook the rice till well done.
Garnish with chopped cilantro.
Once the rice is cooked, turn off the flame and keep the pot closed so that the aroma does not vanish from the pot.
Fry chicken in hot oil till well done.
Serve Hot with prepared rice along with Tomato chutney, yogurt, onion wedges, medium sized green chilies.
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Chicken Khapsa !!!