Kabsa is a popular traditional Saudi Arabian dish made with raita, kabsa sauce & grilled chicken without an oven. Spiced grilled chicken and flavorful rice make this the ultimate choice for any special occasion.
Take a bowl add 2 spoons of ginger and garlic paste.
Add salt-1/2 spoon, pepper powder- 3/4 spoon, turmeric powder- 1/4 spoon, red chilli powder- 3/4 spoon.
And also add garam masala powder- 1/2 spoon, cumin powder- 1/4 spoon, ghee – 1 spoon, and lemon juice- 1 spoon mix well.
Add 750 g of cleaned chicken pieces. Prefer to take big pieces.
Mix well until all the masala coated to chicken pieces.
Cover and marinate for 1 hour.
Take a bowl add 1/2 kg basmati rice. Rinse under running water for 2-3 times.
Cover and soak for at least half an hour.
Take a bowl add few saffron strands.
Add a spoon of rose water mix and set aside.
Heat a pan over a medium flame add 2 spoons of ghee and a spoon of butter.
Add cashew nuts- 1/4 cup, almonds- 1/4 cup and raisins- 1/4 cup.
Stir and fry until they turns golden color. Set aside.
Add a cup of onion slices, stir and fry until they turns golden colour and set aside.
Heat a pan over a medium flame add 2 spoons of ghee and 2 spoons of oil.
Add mace(javitri)- 2, nutmeg(jaiphal)- 1, cloves- 4, cinnamon- 2, star anise- 1, cardamom- 4 and bay leaves- 3.
Add a cup of chopped onions and 3 slit green chillies. Fry for a minute.
Add a spoon of ginger and garlic paste.
Fry until the raw smell disappears.
Add a cup of chopped tomatoes and mix well.
Add a cup of coriander and mint leaves.
Stir and fry for a minute.
Cover and fry until the tomatoes turns mushy.
Add marinated chicken pieces.
Stir and fry for a minute in a high flame.
Reduce the flame to medium and cook the chicken.
Pour 1/4 glass of water mix well.
Cover and cook the chicken until it becomes a little bit soft.
Remove the chicken pieces from pan without water and set aside.
Dry the water in remaining masala mixture.
Measuring rice and water is the most important step for a perfect biryani rice.
I have taken 4 cups of rice and added 5 1/2 cups of water.
Add a spoon of salt mix well.
Taste the water and adjust the salt.
Boil the water.
Drain the water in soaked rice and add to the pan mix well.
Cook on medium flame until 3/4 of water is dried.
Carefully mix without breaking the rice.
When 1/4 of water is remained in rice the we should start dum process.
Spread the rice evenly. Add saffron water.
Remove the seeds and place the lemon wedges or dried lemon.
Take a bowl add 3 pinches of orange-red food color in a little water mix and add on the top of the rice. This is optional.
Cover with aluminum foil or cotton cloth.
Cover the lid and dum for 10-15 minutes over a low flame.
Heat a grill pan or normal pan over a medium flame.
Add a spoon of ghee and 1/2 spoon of butter.
Place the marinated and boiled chicken pieces.
Do not over crowd fry on batches.
Flip and fry on both sides until they turns golden brown.
Take into a plate and set aside.
Take a bowl add a cup of chopped onions.
Add 2 finely chopped green chillies.
Add a cup of finely chopped coriander leaves.
Add 1/4 spoon of salt and mix well.
Add 3 spoons of curd.
Mix well all of them.
Garnish with mint leaves and set aside.
Halve one tomato. Add tomato and 2 green chillies in chopper.
Add 1/2 spoon of lemon juice, 1/4 spoon of salt and a handful of coriander leaves.
Chop all of them coarsely. Do not make it paste.
Transfer into a bowl and set aside.
After dum process switch off the fire and let it set for 5 minutes.
Remove the foil and lemon wedges.
Kabsa rice is ready, shift the rice into a thali.
Mix with fork spoon slowly without breaking the rice.
Place the grilled chicken around the thali.
Garnish with fried cashew nuts, almonds, raisins, lemon wedges and fried onions.
Arabian traditional chicken kabsa biryani is ready to serve.
Better serve with kabsa sauce and raita.