Ingredients
8 cups | basmati rice (2kg)
2 kg | chicken with bones
2 medium onions | chopped
1 cup | oil
½ cup | butter
1 cup | garlic crushed
4-5 | green chili
Whole spices
3 inches | daal cheeni (cinnamon sticks)
6 | ilaichi (cardamom)
3 | tez patta (bay leaf)
1 tsp | black pepper corns
Ground spices
1 tsp | cumin (zeera) powder
1 tsp | coriander (dhania) powder
1 tsp | black pepper powder
3 tsp | chicken powder (cube)
2 tsp | salt for chicken
3 tsp | salt for rice
1 tsp | cardamom powder (ilaichi)
½ tsp | clove powder (laung)
Method
Wash the rice and soak it for at least 2 hours.
Heat the oil and butter together in a large pot.
Add the chopped onions and fry until golden brown.
Add all the whole spices.
Crush the garlic cloves, try not to use a garlic paste, freshly crushed garlic brings a lot more flavor.
Add the crushed garlic , fry just for a few minutes, do not brown.
Add the chicken \, green chili and dried lemons.
Cook on high heat for a few minutes.
Put measured water , 1 and ½ cup of water for every 1 cup of rice.
I added 12 cups of water and 2 tsp of salt.
Bring to boil, then cover and cook on medium heat for 15 minutes.
Now add the soaked rice and the ground soices with 3 tsp of salt.
Bring to boil on high heat.
Cook uncovered on high heat until most of the liquid is gone, then reduce heat to low , cover and cook for 15 minutes or until rice is completely cooked.
Burn some coal on high heat until very hot and red,
Make a cup like container with aluminum foil,
Put the foil on top of rice, place the burning coal in it and drizzle with some ghee or oil,
This will produce a lot of smoke, immediately close the pot lid so that the rice gets that smoky taste.
Let the rice rest for atleast 30 minutes with the coal before serving.
Remove and throw the coal before serving.
Serve hot with kabsa chutney.
Kabsa chutney
Ingredients
4-5 | very ripe tomatoes
2 | cloves garlic
1 | small green chili
1 tsp | coriander
1 tsp | salt
Method
Grind all together into a smooth paste.
enjoy
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14 окт 2024
