Kabsa de pollo

Ingredientes

• 1 1/2 cups basmati rice (washed and soaked for 30 mins and drained completely)
• 1/4 cup cooking oil (olive oil or vegetable oil.)
• 1/3 cup almonds (blanched, peeled and sliced)
• 1/4 cup black raisins (fried till puffed)
• 4 green cardamom
• 4 to 6 cloves
• 2 inch cinnamon stick
• 1 dried black lime ((loomi))
• 1 bay leaf
• 3 medium-sized red onions (diced finely)
• 1 teaspoon ginger garlic paste
• 300 grams tomatoes (chopped or pureed (2 large))
• 60 grams carrot (grated (half of a small carrot))
• 1 tablespoon tomato paste
• 800 grams whole chicken with skin (or skinless (cut into 2 or 4 pieces))
• 1 tsp black pepper powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp allspice powder (or cinnamon powder)
• 1/4 tsp cardamom powder
• salt to taste
• 1 tsp orange zest (optional)
• 2 1/4 cups water (see notes)

Preparación

1. 1

   Heat the oil in a wide-mouthed deep pot with a flat heavy bottom on a medium flame.

2. 2

   Fry the prepped almonds until golden brown and remove with a slotted spoon and keep aside.

3. 3

   Fry the raisins till puffed, remove and keep them aside.

4. 4

   saute: Add all the whole spices and saute until fragrant.

5. 5

   saute: Add the chopped onions, and saute until translucent.

6. 6

   saute: Add the ginger-garlic paste and saute until onions start to brown. ( 5mins)

7. 7

   mix: Add the cut chicken skin-side down and cook until browned. Cook on high, partially covered, until chicken turns white.

8. 8

   Add all the spice powders and salt, and give it a good mix. Here you can also add a tsp of orange zest.

9. 9

   saute: Add the chopped tomatoes, tomato paste, and grated carrot and cook until the oil surfaces.

10. 10

    Add at least 2 cups of water and adjust the salt. Bring to a boil. Cover and cook on low to medium until chicken is cooked.

11. 11

    Remove the chicken pieces and place them in a baking pan.

12. 12

    Add the drained rice, more hot water if required and adjust the salt. (make sure there is water above the grains)

13. 13

    Cook on medium to high flame until you can see the grains on the surface. (5 mins)

14. 14

    cook: Turn the heat to its lowest setting. To ensure even cooking and prevent scorching, slide a flat pan under the pot. Cover the pot with foil or a clean cloth, seal it tightly with a lid, and let it cook for 10 minutes. Switch off and don't disturb for another 10 minutes.

15. 15

    roast: Take the chicken pieces and grill or broil them in a hot oven or stovetop with some butter until browned.

16. 16

    Serve Kabsa topped with the roasted chicken pieces and the fried almonds and raisins, along with salads and yoghurt.