Arabian chicken kabsah

Arabian Chicken kabsa - Also known as majboos, famous in Arabian cuisine.Classic Arabian dish.

INGREDIENTS

Basmathi rice - 600 gm ( 2.5 cups)

Chicken - 1/2 kg

Onion - 200 gm( 2 cup)

Tomato puree - 100 gm (1 cup)

1 lemon zest

Curd/ yogurt - 3 tablespoon

Ginger paste - 1.5 teaspoon

Garlic paste - 1.5 teaspoon

Chilly powder - 1 teaspoon

Coriander powder - 1.5 teaspoon

Cumin powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

grounded masala - 2 teaspoon

Salt as required ( I used 5 teaspoon)

cashew for garnishing

Oil - 120 ml

Butter - 2 tablespoon

Ingredients for grind

Cinnamon - 3 sticks(1 inch)

Gloves - 10 nos

Cardamon - 5 nos

Pepper - 1 teaspoon

Nutmeg - small piece or 1 pinch of nutmeg powder,

Grind all of them

PREPARATION

Slit and Marinate chicken with 1 teaspoon of salt, pinch of turmeric, 1/2 teaspoon of ginger and garlic paste, 3 tablespoon of curd. for 20 minutes keep aside.

Heat oil and butter in heavy bottomed pan. in medium low flame. Add finely chopper onion. saute it until it get soft.

After that, Add 1 teaspoon of ginger and garlic paste, stir it until it release raw smell.
Add tomato puree stir it well.

Then add all, chilly powder , coriander powder, garam masala, grounded spices, cumin powder, salt, stir it well for 5 minutes until it release oil.

Now add marinated chicken , mix it into gravy, leave for 5 minutes,

Then add lemon zest saute it.
close with lid leave for 15 minutes. in medium low flame

Add 3.5 cups (800 ml) of water. leave to boil.

Now remove the chicken legs.

At low flame Add rice, leave until rice and water to combined.

At the same time, heat a pan add 2 tablespoon of oil, roast 1 tablespoon of cashew.

And fry the chicken legs until it will change into brown texture.

place the chickens to the rice dum it for 30 minutes.

Finally garnish with cashew. serve it hot.

Comments

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip ...

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Coin parotta with salna

Parotta originating from south Indian, coin parotta small coined sized pieces served with salna. Ingredients Maida - 2 cups (250 gm cup) Oil - 1 tablespoon Salt to taste Sugar - 1 teaspoon Preparation Take maida In large bowl, with sugar, salt, oil. Make a scrumble, knead a dough for 15 minutes with a palm, in the workspace. Do not make a tight dough. Apply oil on the top, Rest it for a minimum of 2 hours. Make small sized balls, apply oil on the top. rest for minimum 1 hour, Flatten the balls, make a spiral shape, rest for 30 minutes, Roll the dough into the thin circle and cook it on the hot griddle. Preparation of the salna Ingredients Onion - 200 gram (2 medium sized onion) Fennel seeds -1 teaspoon 1 large tomato paste Flower stone - 1 tablespoon Cloves - 4 Cardamon -3 Cinnamon - 1 inch Almond - 10 Mint leaves- 5 Coriander leaves - half hand Shredded coconut - 1/4 cup Chilli powder - 1 tablespoon Coriander powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Turmeric powder - 1/4 teas...

jennicooks

Search This Blog