Assalamualaikum Warahmatullahi Wabarakatuhu!! :)
Alhumdulillaah its Friday again ie., weekend over my place. From last two weeks its been daily weekend since my kids are having mini vacation. Very soon they will be joining another new academic year In'sha'Allaah!!
Today I will be sharing my mom's yummy recipe of *Kabsa- no authentic way*
Yes its not the authentic recipe of Arabian kabsa, but my mom's hyderabadi version. In my family we enjoy every now and then and a total hit in small Dawats! :))
- Rice 4cups/ 1kg
- Chicken 1kg (cut into 10-12pieces)
- Tomatoes 2 large sliced
- Tomato Puree 3/4cup
- Onion medium 1 sliced thinly
- Ginger-Garlic paste 2tbsp
- Turmeric powder 1tsp
- Red Chilli powder 1-2tbsp
- Garam masala 1tsp
- Black pepper corn 1/2tsp
- Oil 1/3 cup
- Mint leaves chopped 1/2 bunch
- Green chilies 5-6
- Cloves 5-6
- Cardamom 4-5
- Cinnamon stick 1
- Salt to taste
I Used Organic Tomatoes which I got from "farmers market here in Bahrain" and this is my very first Photography picture which I Love to the fullest. Though I don't own a DSLR right now, but my little camera worked soo wonderfully with this tomatoes.... Alhumdulillaah!! :)
Wash rice and keep soaked for 1/2hour.
In a large pan heat oil, add onions and fry to light golden brown.
Add ginger garlic paste, sauté
Then add chicken, turmeric pdr, red chilli pdr, salt, tomato paste/puree, garam masala pdr, whole black pepper add little water and cook until chicken is almost done.
(u can adjust the gravy by adding more tomato paste...)
Now add sliced tomatoes and mint leaves, cover cook chicken for more 5mins on low heat!
In another large cooking pot pour water along with cloves, cardamom cinnamon and salt to taste. Let it come to a boil, add drained rice and let the rice cook until it is half done. Drain the rice.
Now assemble chicken and rice, in large heavy-bottomed pan, put a little oil at the bottom and spread a layer of rice.
Then spread half the chicken mixture evenly, sprinkle little garam masala powder and slit green chiliies.
Repeat the layer with the final layer being the rice.
Finally, on top sprinkle little garam masala and mint leaves.
Now cover the vessel properly with an aluminium foil and place a heavy weight over the lid.
Place the pot on the iron tawa...and cook on low heat for 20-30 mins.
The tawa will help not to get burn at bottom!
Turn off the heat and Let the Kabsa rest for 15mins.