Shawaya Al Khaleej Restaurant style Kabsa

Name: Shawaya Al Khaleej Restaurant style Kabsa
Total time: 2700 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Kerala Organic Matta Rice; 1 1/2 kg Chicken bone-in pieces or whole; 2 tsp Salt or to taste; 5 tbsp Butter; 2 medium sized chopped Onions; 1 " Cinnamon stick; 2 Bay Leaves; 100 gm Tomato puree; 6-7 finely chopped Garlic cloves; 1 " grated Ginger; 2 Black Lemons; 1 1/2 litres Chicken stock; 2 Maggi Seasoning cubes (optional); BAHARAT SPICE BLEND-; 1 tbsp Coriander Seeds; 1 tbsp Cumin Seeds; 1 tsp Paprika powder; 2 small Cinnamon sticks; 4-5 Green Cardamoms; 1/4 tsp Nutmeg powder; 1 tbsp All spice powder or Kabsa Masala; FOR THE GARNISHING-; 1/4 cup Almonds; 1/4 cup Golden Raisins; 1/4 cup Pine nuts; 1/4 cup grated Carrot

ZMA @zesty5

#Mar
#Week1
#cookpadindia
This is the popular Shawaya Al Khaleej style of Kabsa from here in KSA wherein this Restaurant uses Egyptian boiled Rice. In this particular at home version by me, I have used Kerala Matta Rice with the rest of the recipe being kept as authentic as possible.
Kabsa is basically an Arab Rice mix dish in the Arabian Peninsula and is considered as a national dish in almost all it's Countries. It's origin traces to that of Yemen. Known by different names in different Arab Countries, it's preparation is absolutely the same. Kabsa in Saudi Arabia, Machboos or Makhboos in Kuwait. This one is also popular in regions of Southern Iran and Malabar coast of India.
Baharat is the special spice blend that is being used in it and is served along with a spicy Tomato Dip called Daqoos or Salata Hara and sometimes also with Shattah which is an amazing accompaniment as well.
This is originally made with long grains of Rice especially Basmati and has Chicken in it either whole or Curry cut pieces. Let's get started.
Enjoy Cooking with Zeen!

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Ingredients

40-45 minutes

6-7 servings

1 kgKerala Organic Matta Rice
1 1/2 kgChicken bone-in pieces or whole
2 tspSalt or to taste
5 tbspButter
2medium sized chopped Onions
1" Cinnamon stick
2Bay Leaves
100 gmTomato puree
6-7finely chopped Garlic cloves
1" grated Ginger
2Black Lemons
1 1/2 litresChicken stock
2Maggi Seasoning cubes (optional)
BAHARAT SPICE BLEND-
1 tbspCoriander Seeds
1 tbspCumin Seeds
1 tspPaprika powder
2small Cinnamon sticks
4-5Green Cardamoms
1/4 tspNutmeg powder
1 tbspAll spice powder or Kabsa Masala
FOR THE GARNISHING-
1/4 cupAlmonds
1/4 cupGolden Raisins
1/4 cupPine nuts
1/4 cupgrated Carrot

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Steps

40-45 minutes

1

Heat butter in a non stick pot. Add in the onions, ginger and the garlic. Saute them just until light pink. Also add black lemons, cinnamon stick and the bay leaves.
2

Now add the chicken. Saute it well on a medium flame turning it every now and then. After 10 minutes, add the tomato puree and the powdered baharat spices. Mix well.
3

Add in the chicken stock and if you are short of it, then add 2 cubes of chicken seasoning (maggi) cubes to one and half litres of water. Cover and simmer until 20 minutes on a medium flame.
4

Remove the chicken from the pot and add in the rice. Cover and cook until done. Do not stir it much. After it is done, give it a light stir.
5

Preheat oven to 200° and broil these chicken pieces for just about 10 minutes. Do not over do it. If you wish you can even pan fry them in little butter just as i did to get a nice golden brown colour on the chicken pieces. Arrange these chicken pieces on the rice.
6

Garnish with grated carrots, fried raisins and nuts. Serve hot with a special sauce called shattah or salata hara or even our very own raita. Enjoy

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Cooksnaps

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ZMA @zesty5

on March 02, 2023 21:44

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.