Al Kabsa | Cooksmart | Sanjeev Kapoor Khazana

A traditional Saudi dish – fragrant rice served with flavourful chicken
AL KABSA
Ingredients
750 gms chicken, 8 pieces on the bone
3 tbsp olive oil
4 tbsps butter
2 medium onions, chopped
1 tsp garlic paste
1 medium carrot
3 tbsps fresh tomato puree
3 tbsps readymade tomato puree
¼ tsp clove powder
¼ tsp cinnamon powder
¼ tsp white pepper powder
¼ tsp green cardamom powder
Salt to taste
A few saffron strands
3 cups chicken stock
1½ cups Basmati rice, soaked
3 tbsps raisins
3 tbsps pinenuts
3 tbsps almond slivers
A sprig of fresh mint
Method
1. Heat olive oil in a deep non-stick pan. Add 2 tbsps butter and let it melt. Add onions and saute.
2. Cut carrot into medium sized cubes.
3. Add garlic paste to the pan and saute. Add carrot, fresh tomato puree, readymade tomato puree and mix well.
4. Add clove powder, cinnamon powder, white pepper powder and green cardamom powder and mix well.
5. Add chicken, salt, saffron, chicken stock and mix. Cover and let it cook.
6. Heat 2 tbsps butter in another non-stick pan. Remove chicken pieces from the first pan and put into the second pan, cover and cook.
7. Drain rice and add to the first pan. Add half the raisins, half the pinenuts and half the almonds, cover and cook.
8. Add remaining raisins to chicken, cover and cook till done.
9. When both rice and chicken are done, put rice in a serving plate, place the chicken over rice. Garnish with remaining pinenuts and remaining almonds and serve hot garnished with a fresh mint sprig.
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