Go Back
chicken kabsa

Chicken Kabsa

Abhipriya Raghav
An Arabian meat and rice recipe using spices and tomatoes mainly.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Arabian
Servings 3 servings

Ingredients
  

For the kabsa spice mix / Bharat spice mix

  • 5, 1-inch sticks of cinnamon
  • 10-12 cloves
  • 10-12 cardamoms
  • half piece of nutmeg
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp whole black pepper
  • 1 tbsp smoked paprika
  • 3 red chilies
  • 1/4 tsp turmeric powder
  • 2 tsp dry ginger powder

For the daqqus

  • 2 medium tomatoes, chopped
  • 2 green chilies
  • 2-3 red chilies
  • few coriander leaves
  • 2-3 cloves of garlic
  • salt, as per taste
  • 1 tsp oil, to cook
  • a pinch of sugar
  • 1/4 tsp cumin powder
  • 1/8 tsp black pepper powder
  • 1/2 tsp kabsa spice mix

For the chicken kabsa

  • 600 grams bone-in chicken (cut into large pieces)
  • 1.5 cups basmati rice
  • 2+2 tbsp oil
  • 2 tbsp butter
  • 1 tbsp ghee
  • 1 large onion, finely chopped
  • 2 inch piece of ginger, finely chopped
  • 5-6 cloves of garlic, finely chopped
  • 2 green chilies, chopped
  • 1 whole dry lime / yellow lime
  • 2 large tomatoes, pureed
  • 2-3 tbsp kabsa spice mix + extra for coating the chicken before grilling
  • 3-4 bay leaves
  • salt, as required
  • 1/2 tsp lemon zest
  • 1.75- 2 cups water
  • 1 medium carrot, grated
  • 10-12 almonds
  • 10-15 sultanas / golden raisins
  • handful of coriander leaves

Instructions
 

For the kabsa spice mix

  • In a coffee grinder or a spice mixer, put all the ingredients mentioned under 'For the kabsa spice mix' and powder it.
    chicken kabsa
  • Transfer it to a bowl and set it aside.
    chicken kabsa

For the daqqus

  • Add the tomatoes, green chili, red chili, garlic, coriander leaves and salt to a blender and grind everything until smooth.
    chicken kabsa
  • In a small pan, add little oil and let it heat.
    chicken kabsa
  • Pour the pureed tomato mixture along with some water to the pan. Let it come to a boil. Add the cumin powder and the pepper powder. Mix well.
    chicken kabsa
  • Add a pinch of sugar to it.
  • Add the prepared kabsa spice mix and once it has reached the desired consistency, turn off the stove. Serve hot / warm.

For the chicken kabsa

  • Chop the onions, ginger, garlic and green chili. Also, grate the carrots and set aside.
    chicken kabsa
  • In a thick-bottomed vessel, heat 2 tbsp oil and 2 tbsp butter on medium flame.
    chicken kabsa
  • Wash and soak the basmati rice for 30 minutes.
    chicken kabsa
  • Soak almonds in warm water for 20-25 minutes.
    chicken kabsa
  • Puree the tomatoes and set it aside.
    chicken kabsa
  • In a thick-bottomed vessel, heat 2 tbsp oil and 2 tbsp butter on medium flame.
    chicken kabsa
  • When it is hot, add the onions, ginger and garlic along with some salt. Saute until the onions turn translucent.
    chicken kabsa
  • Add the chicken pieces to the sauteed onions. If using skin-on chicken, then place the skin side down.
    chicken kabsa
  • Flip the chicken pieces when it turns from pink to slightly brown on one side.
    chicken kabsa
  • Add 2-3 tbsp of the kabsa spice mix, green chilies, dry lime and bay leaves.
    chicken kabsa
  • Add the pureed tomatoes along with the lemon zest.
    chicken kabsa
  • Add 1.75 to 2 cups of water along with required salt and mix gently. Let it come to a boil.
    chicken kabsa
  • When it comes to a boil, lower the flame and cover it with a lid and cook for 20-30 minutes.
    chicken kabsa
  • After 30 minutes, remove the chicken pieces onto a plate.
    chicken kabsa
  • To the broth, add the drained rice along with the grated carrots. Discard the whole lemon. Check for seasoning.
  • Cover the vessel with an aluminium foil and a tight lid to make sure the steam does not escape. Cook the rice on a low flame for 10 -15 minutes.
    chicken kabsa
  • While the rice cooks, heat 1 tbsp oil in a tawa on medium heat.
    chicken kabsa
  • Season the chicken with some extra kabsa spice mix and some salt (if needed) on both sides.
    chicken kabsa
  • Roast the chicken on the tawa until golden brown on all sides. Alternatively grill the chicken in a pre-heated oven for 10 minutes.
    chicken kabsa
  • Meanwhile, add 1 tbsp ghee to a tadka pan and let it heat. Remove the skin of the soaked almonds and fry them in the hot ghee until golden brown.
    chicken kabsa
  • Turn off the stove and add the sultanas to the hot oil.
    chicken kabsa
  • Transfer the fried almonds and sultanas onto a plate and set aside.
    chicken kabsa
  • Serve chicken kabsa by plating the rice first topped with the roasted chicken, fried almonds, sultanas and chopped coriander leaves. Serve hot with daqqus and curd.
    chicken kabsa

Notes

  • The daqqus is a thick sauce. However, if you like it thin, then adjust the consistency as required.
  • Make gashes on the chicken to ensure the flavors are absorbed even in the inside.
  • Instead of whole dry lime, dry lime powder can also be used. Alternatively you can use a yellow lime too. (the yellow lime is only usually available although dry lime or powder can be found in all gourmet stores)
  • If you do not have dry lime or powder or even yellow lime, feel free to omit it.
  • You can also replace the grated carrots with cubed potatoes or capsicum.
  • If you want to grill the chicken in an oven, then coat it with some oil to make sure it does not dry out and grill it in a pre-heated oven for 10-15 minutes, flipping the chicken in between.
  • If using an oven for grilling make sure the chicken does not dry out.
  • While frying the sultanas, turn off the stove. The hot oil is enough to fry them.
Keyword arabian, chicken, daqqus, kabsa, middle eastern, rice