Zutaten
Hähnchenbrust1 kilogram
Ghee3 tablespoons
Zwiebel2 medium-sized
Knoblauch5 cloves
Frischer Ingwer1 tablespoon
Wasser2 cups
Joghurt1 cup
Kabsa Gewürze3 tablespoons- Chicken broth cube2 cubes
- Tomatoes3 medium-sized
Basmati-Reis2 cups
Kardamom5 pieces- Cloves5 pieces
Schwarzer Pfeffer5 pieces- Cinnamon stick5 pieces
Salz0 to taste- Wasser7 cups
Safran0.5 teaspoon
Schritte
- 1
In a pot over the heat, heat two tablespoons of ghee, then add the onion and sauté until golden brown.
5 MinBenötigte Werkzeuge:
Topf - 2
Cut the chicken breasts into medium-sized cubes and sauté briefly, then set aside.
5 Min - 3
Add the garlic and ginger, water, yogurt, spices, broth cubes, and diced tomatoes, and let it boil while stirring. Cover and let it simmer for 20 minutes, stirring occasionally.
20 Min - 4
Remove the mixture from the heat and blend well using the Kenwood 'Major Titanium' kitchen machine, then return it to the pot. Add the sautéed chicken pieces and let the mixture simmer on low heat for an hour or until cooked through.
60 MinBenötigte Werkzeuge:
Mixer - 5
In a pot over the heat, place the rice with the spices and salt in water and cook for 8-10 minutes or until the rice is fully cooked, then remove and drain.
10 MinBenötigte Werkzeuge:Topf - 6
In a large pot over the heat, melt a tablespoon of ghee and add half of the cooked rice, then the chicken mixture on top, followed by the remaining rice.
5 MinBenötigte Werkzeuge:Topf - 7
Sprinkle the saffron mixture and rose water over the rice.
5 Min - 8
Cover the pot and let it simmer on low heat for 25 minutes.
25 Min
Nährwertangaben
Hähnchenbrustpro 100gGheepro 100gZwiebelpro 100gKnoblauchpro 100gFrischer Ingwerpro 100gWasserpro 100gJoghurtpro 100gKabsa Gewürzepro 100gBasmati-Reispro 100gKardamompro 100gSchwarzer Pfefferpro 100gSalzpro 100gWasserpro 100gSafranpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.