DELICIOUS Chicken Kabsa Recipe You Need to Try Now | Easy Arabic Kabsa Rice with Chicken

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein while long-grain rice is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more affordable.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often more economical.

Cut chicken leg pieces into thin cuts, approximately 250-300 grams each, totaling 700-900 grams.

Make deep cuts on the chicken for marination.

Prepare marinade with 3 tablespoons of thick curd, 1 teaspoon of salt, green chilli paste, and a pinch of orange food color.

Coat chicken pieces with marinade and refrigerate for 30 minutes.

Prepare aromatic masala by grinding 1 teaspoon black pepper, 5-6 cloves, 1 medium cinnamon stick, 1 flower of mace, 1.5 tablespoons whole coriander, 1 teaspoon white cumin seeds, small piece of nutmeg, 6-7 cardamom pods, and 1 bay leaf into a fine powder.

Take 1 teaspoon of the masala powder and reduce it to half for later use.

In a pan, heat 0.5 cup cooking oil and sauté 1 chopped medium onion until translucent, about 1-2 minutes.

Add 1 tablespoon ginger garlic paste and fry until aromatic.

Stir in 3 tablespoons of tomato puree and cook until oil separates from the mixture.

Add the prepared masala powder, adjusting with 2-3 tablespoons of water if needed to prevent burning.

Add 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon white pepper, and 0.5 teaspoon turmeric powder, frying until the oil separates from the spices.

Add 1 teaspoon chicken powder and then the marinated chicken pieces, frying one side for 3 minutes until golden brown, then flip and fry the other side for another 3 minutes.

Grate lemon zest over the chicken and mix well.

Add 5 cups of water to the pan and bring to a boil, cooking the chicken for 5-6 minutes to tenderize.

Remove chicken from the broth, which should be about 90% tender.

Prepare raita by mixing 1 cup curd, 0.25 teaspoon salt, ground black pepper, 0.5 teaspoon cumin powder, 2 tablespoons chopped coriander, 0.5 cup cucumber, and 2-3 tablespoons milk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens