Arabic chicken kabsa

Ingredients

• Chicken: 1 kg
• Basmati rice: 2 cup
• Onion: 3 medium
• Tomato: 1 big
• Green chili: 2 pcs
• Chicken bouillon: 1cube
• Bay leaves: 2-3 pcs
• Garlic chopped: 2 pcs
• Ginger chopped: 2 tsp
• Cardamom: 2 - 3 pcs
• Cloves: 3 - 4 pcs
• Cinnamon sticks: 2 - 3 big
• Loomi/Black limes: 4 pcs
• Cumin: 1 tsp
• Coriander: 1/2 tbsp
• Kabsa masala: 1/2 tbsp
• Salt: to taste
• Pepper powder: 1/2 tbsp
• Tomato paste: 1 can
• Chicken broth: 4 cup
• Cashew and raisin: Garnishing
• Water: 4-5 cups
• Salata Hara
• Tomato: 3 medium
• Coriander leaves: 1/2 cup
• Green chilli: 2 pcs
• Lemon Juice: 2 tbsp
• Salt: to taste

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Preparation

• Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes and cumin, saute for 2-3 minutes.
• Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes. Add chopped tomato and tomato paste saute till the oil starts sepearte. Then add chicken bouillon. Mix well until sauce thickens, reduce heat to medium.
• Add chicken pieces, sauté for 2-3 minute. Cover and cook for 5 minutes without adding water. Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well. After the chicken has cooked reserve chicken broth for rice. Take out the chicken pieces from the curry and keep it aside.
• Wash and drain the rice. In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice. Lower the flame, cover and cook untill the rice is cooked. Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color.
  
• Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and raisins. Serve hot with Salata Hara.
• In a processor add tomato, green chilli and coriander leaves and blend well. Add lemon juice and salt to the paste and serve with Kabsa.

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