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Arabian Kabsa Laham

Arabian Kabsa Laham

Cooking Time

Preparation Time : 120

Cook Time : 90

Total Time : 210

Ingredients

Serves 4

  • chicken legs, skin on 8 piece

  • Salt or to taste 2 tsp

  • Lemon Juice 1 tbsp

  • Zafran Color 1/2 tsp

  • Olive Oil 1/2 cups

  • Cinnamon Powder 1 tsp

  • Garlic Powder 1 tsp

  • Ginger Powder 1 tsp

  • turmeric powder 1 tsp

  • Nutmeg Powder 1 tsp

  • Coriander Powder 1 tbsp

  • cumin powder 1 tbsp

  • Basmati rice 4 cups

  • Ghee 1/2 cups

  • onions, large and finely chopped 3 nos

  • tomatoes, large and finely chopped 3 nos

  • Cinnamon 2 inch

  • clove 4-5 nos

  • Green cardamom 4 nos

  • bay leaves 2 nos

  • black pepper powder 1 tsp

  • coal 1 piece

Directions

  • 01

    Mix together cinnamon powder, clove powder, nutmeg powder, turmeric powder, cumin powder and coriander powder. This is Mandi masala.

  • 02

    Soak rice in enough water and keep aside.

  • 03

    Marinate the chicken with Mandi spice, salt, food colour, lemon juice mix well cover and keep in the fridge for 2 hour.

  • 04

    After 2 hours heat oil and fry the chicken pieces till golden on both sides on high flame, keep aside.

  • 05

    Now heat oil add onions, cloves, bay leaves, green cardamom, cinnamon stick fry till light golden on high flame.

  • 06

    Then add tomatoes, green chilli mix and cook till soft on high flame.

  • 07

    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.

  • 08

    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.

  • 09

    Heat the coal till red hot.

  • 10

    Once the stock dries cover the lid and simmer for 5 to 10 minutes and close the flame.

  • 11

    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.

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