Chicken Kabsa from Maimoona Yasmeen’s Recipes

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Ingredients: For 4 servings

Basmati chawal (basmai rice): ½ kg
Murghi (haddi ke saath) (chicken with bones): 750 grams
Pyaaz (onion): 1
Baadam (almonds): a handful
Kaju (cashews): a handful
Kishmish (raisins): a handful
Tel (oil): 1 ½ tablespoon + 2 tablespoons
Asli ghee (clarified butter): 1 tablespoon
Lavang (black cloves): 2
Sabith elaichi (cardamoms): 2
Dalchini (cinnamon): 2 small sticks
Adrak lehsan ka paste (ginger garlic paste): 1 tablespoon
Haldi powder (turmeric powder): ½ teaspoon
Lal mirch powder (red chili powder): 2 teaspoons
Bareek namak (salt): 3 teaspoons
Tomato puree: 1 tea cup
Kata hua hara dhaniya (chopped coriander): a handful
Kate hue pudine ke patte (chopped mint leaves): a handful

Procedure:

1. Baadam aur kaju ko frying pan mein badami rang ka hone tak bhoon lijiye.
2. Chawal (rice) ko dhokar aadhe ghante ke liye bheegne ke liye rakh dijiye.
3. Tab tak ek cooking pan mein dedh (1 ½) tablespoon tel (oil) daliye aur ek tablespoon asli ghee daliye.
4. Kati hui pyaaz, lavang, cheeri hui elaichi aur dalchini ke pieces daliye.
5. 15 second ke liye bhuniye aur adrak lehsan ka paste dalkar kuchh der ke liye bhuniye.
6. Haldi powder, lal mirch powder aur namak dalkar milaiyye aur chicken ke bade pieces daliye.
7. Paanch minute (5 min) tak chicken ke pieces ko bhuniye.
8. Kata hua hara dhaniya, kate hue pudine ke patte aur tomato puree daliye.
9. 30 second tak bhuniye. (agar aap chahen toh is mein 1 teaspoon garma masala powder bhi daal sakte hain, iska zaiqa(taste) aur bhad jayega)
10. Dhakan dhak dijiye aur dheemi aanch par 20 minute tak pakaiyye ke chicken ke pieces achhi tarah se gal jaayen.
11. 20 minute baad, chicken ke pieces ko nikaal lijiye aur rakh lijiye.
12. Bheege hue chawal ka paani nithar kar, chawal ko is ubalte paani mein daliye, jis mein humne chicken ke pieces ko ubala tha.
13. Dhakkan dhak dijiye aur paani sookhne tak chawal ko pakaiyye.
14. Jab chawal pak jaayen, aanch band kar dijiye aur is mein kishmish dalkar dhakkan dhaanp dijiye. Kum se kum 5 minute ke liye dhakkan dhaanp kar rakhiye ke kishmish bhaanp par(steam) naram ho jaaye.
15. Ek chaude bartan (flat bottomed pan) mein 2 tablespoons tel (oil) daliye.
16. Jab tel garam ho jaaye, is mein pake hue chicken ke pieces daliye aur dhakkan dhaanp dijiye.
17. Chicken ke pieces ko dono taraf baadami aur crispy hone tak tal lijiye.
18. Bartan mein chawal nikalkar bhune hue baadam, kaju aur chicken ke pieces se sajaiyye.

Chicken Kabsa tayyar hai.

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