Arabic Kabsa by Shireen Anwer

Ingredients:

• Rice 750 gm
• Dried lemon 1
• Salt 2 tsp
• Black pepper 1/2 tsp
• Green cardamom grinded 1/2 tsp
• Chicken 1 kg
• Green chilies 8
• Tomatoes 2
• Cumin seeds 1 tsp
• Turmeric 1/4 tsp
• Crushed red pepper 1 tsp
• Onion 1-1/2 cup
• Tomato paste 2 tbsp
• Ghee 1/4 cup
• Bay leaf 2
• Black pepper 12
• Cloves 10
• Cinnamon 4 sticks

For Sauce:

• Oil 1/4 cup
• Garlic paste 1 tsp
• Tomato paste 2 tbsp
• Water 1/2 cup
• Green cardamom 1/2 tsp
• Salt 3/4 tsp
• Curry powder 1/2 tsp
• Dried lemon 1
  

Method:

1. Heat ghee in pan and fry bay leaf, black pepper, cloves, cinnamon and onion until soft.
2. Now add chicken so that it becomes light golden.
3. Then put tomatoes and fry it. After that, put green chilies, dried lemon, salt, black pepper and 8 cup water, cover it and cook for 40 minutes.
4. After that, take out chicken, add sugar, put remaining stock, green cardamom grinded with soaked rice, cover it and cook until water dries. Then leave for simmer.
5. Then grill chicken for 15 minutes until it becomes crisp and golden on 200 degrees C.
6. Then put lemon juice.
7. After that, put out rice in platter and serve with sauce.
8. For sauce: Heat oil and stir garlic paste for 1 minute.
9. Now put tomato paste with water and cook for 10 minutes.
10. Then add green cardamom, salt, curry powder and dried lemon and cook until thick.
11. Now serve with kabsa.