Pressure Cooked Chicken Kabsa

Sami TrabelsiChef

Ingredients

• Chicken
  800 grams
• Basmati Rice
  4 cups
• Medium Onion
  1 piece
• Large Tomato
  1 piece
• Small Red Chili Pepper
  2 pieces
• Butter
  1 tablespoon
• Salt
  0
• Mixed Spices
  1 tablespoon
• Ground Mixed Spices
  1 teaspoon
• Turmeric
  1 teaspoon

Steps

1. 1

   In the pressure cooker, sauté the onion in butter until softened, then add the tomato, chicken, salt, and spices to the onion and stir the mixture slightly. Add water until it covers the chicken, close the pressure cooker, and let it boil on the heat for five minutes.

   Required Tools:

   Pressure Cooker

   Frying Pan

   5 min
2. 2

   Open the lid of the pot, add the rice and red chili to the chicken, ensuring that the water level does not exceed 2 cm above the rice.

   5 min
3. 3

   Close the pot and leave it on high heat for two minutes until it boils, then reduce the heat and let the pot sit for ten minutes.

   12 min
4. 4

   Remove the pot from the heat, pour the chicken kabsa into a dish, and serve hot.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Chickenper 100g

Energy239 kcal

Protein27 g

Total Fat14 g

Basmati Riceper 100g

Energy365 kcal

Protein8 g

Total Fat0.6 g

Carbohydrate80 g

Dietary Fiber1 g

Total Sugars0.1 g

Butterper 100g

Energy717 kcal

Protein0.85 g

Total Fat81 g

Carbohydrate0.1 g

Total Sugars0.1 g

Saltper 100g

Ash100 g

Mixed Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

Turmericper 100g

Energy354 kcal

Protein7.83 g

Total Fat9.88 g

Carbohydrate64.93 g

Dietary Fiber22.7 g

Total Sugars3.2 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags