Ingredients
- Chicken, cut2 Chicken
- Rice, for kabsa3 Cup
- Onion, cut into half rings1 Piece
Vegetable Oil0.5 Cup- Tomato, chopped2 Piece
Tomato Sauce1 Tablespoon
Yogurt1 Container- Fresh coriander, chopped2 Tablespoon
Green Chili2 Piece
Saffron1 Teaspoon- Kadi water2 Teaspoon
Rose Water2 Teaspoon
Lemon Juice1 Teaspoon
Mixed Spices1 Tablespoon
Salt1 Teaspoon
Steps
- 1
Fry the onion in two tablespoons of oil until it turns brown, then add the tomato sauce and tomatoes, then add the chicken pieces and fry while adding salt, spices, lemon juice, yogurt, and coriander.
5 minRequired Tools:
Frying Pan - 2
Add half the amount of saffron, kadi water, rose water, and two cups of water to the chicken, cover, and let it cook until done.
5 min - 3
You can transfer the chicken to a tray and grill it or leave it in the pot to cook with the rice.
5 min - 4
In another pot, fry an onion in the remaining oil until it turns dark brown, then add four and a half cups of water with salt until it boils, add the rice after soaking it for half an hour, and cover until it cooks a little.
5 minRequired Tools:🍳Pot - 5
Take a quarter of the rice and add it on top of the cooked sauce pot with the chicken.
5 min - 6
Dissolve the saffron in a little kadi water, rose water, lemon juice, and a little water in a cup and start making several circles on the rice.
5 min - 7
Then pour the second layer and repeat with the third.
5 min - 8
Cover the rice until it is fully cooked on low heat.
5 min - 9
Invert the pot of rice onto a large plate and add the chicken after browning it slightly in the oven, and serve with the sauce.
5 min
Nutrition Facts
Vegetable Oilper 100gTomato Sauceper 100gYogurtper 100gGreen Chiliper 100gSaffronper 100gRose Waterper 100gLemon Juiceper 100gMixed Spicesper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.