Ingredients
Chicken breast1 kilogram
Ghee3 tablespoons
Onion2 medium-sized
Garlic5 cloves
Fresh Ginger1 tablespoon
Water2 cups
Yogurt1 cup
Kabsa Spices3 tablespoons- Chicken broth cube2 cubes
- Tomatoes3 medium-sized
Basmati Rice2 cups
Cardamom5 pieces- Cloves5 pieces
Black Pepper5 pieces- Cinnamon stick5 pieces
Salt0 to taste- Water7 cups
Saffron0.5 teaspoon
Steps
- 1
In a pot over the heat, heat two tablespoons of ghee, then add the onion and sauté until golden brown.
5 minRequired Tools:
Pot - 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 minRequired Tools:
Blender - 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 minRequired Tools:Pot - 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 minRequired Tools:Pot - 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
Nutrition Facts
Chicken breastper 100gGheeper 100gOnionper 100gGarlicper 100gFresh Gingerper 100gWaterper 100gYogurtper 100gKabsa Spicesper 100gBasmati Riceper 100gCardamomper 100gBlack Pepperper 100gSaltper 100gWaterper 100gSaffronper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.