Arabian Kabsa Laham

Copy Icon
Twitter Icon
Arabian Kabsa Laham


Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 1 Hr 30 Min

Total Time : 3 Hr 30 Min


Serves : 4
  • 8 piece chicken legs, skin on

  • 2 tsp salt or to taste

  • 1 tbsp lemon juice

  • 1/2 tsp zafran color

  • 1/2 cups olive oil

  • 1 tsp cinnamon powder

  • 1 tsp garlic powder

  • 1 tsp ginger powder

  • 1 tsp turmeric powder

  • 1 tsp nutmeg powder

  • 1 tbsp coriander powder

  • 1 tbsp cumin powder

  • 4 cups basmati rice

  • 1/2 cups ghee

  • 3 nos onions, large and finely chopped

  • 3 nos tomatoes, large and finely chopped

  • 2 inch cinnamon

  • 4-5 nos clove

  • 4 nos green cardamom

  • 2 nos bay leaves

  • 1 tsp black pepper powder

  • 1 piece coal


  • Mix together cinnamon powder, clove powder, nutmeg powder, turmeric powder, cumin powder and coriander powder. This is Mandi masala.
  • Soak rice in enough water and keep aside.
  • Marinate the chicken with Mandi spice, salt, food colour, lemon juice mix well cover and keep in the fridge for 2 hour.
  • After 2 hours heat oil and fry the chicken pieces till golden on both sides on high flame, keep aside.
  • Now heat oil add onions, cloves, bay leaves, green cardamom, cinnamon stick fry till light golden on high flame.
  • Then add tomatoes, green chilli mix and cook till soft on high flame.
  • Now add black pepper, salt mix and place the fried chicken pieces, Mandi spice, water enough that the chicken gets covered then wait for a boil on high flame, now cover and cook for 20 minutes on medium flame to make the stock.
  • Then remove the chicken pieces, wash the rice and add to the stock mix well, cover and cook on high flame till the stock dries.
  • Heat the coal till red hot.
  • Once the stock dries cover the lid and simmer for 5 to 10 minutes and close the flame.
  • Then place the chicken pieces on the rice and add the hot coal on foil with 1 tsp of oil cover till the smoke settles.