Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.
Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…
o Cinnamon – 2 sticks
o Cloves – 6 nos
o Star Anise – 5 nos
o Cardamom – 5 nos
o Bay leaf – 2 nos
o Coriander seeds – 3 tbsp
o Black peppercorns/ Black Pepper – 1 ½ tbsp.
- Chicken – ½ kg
- Carrot – 2 nos
- Onions – 4 nos
- Tomato – 2 nos
- Green chillies – 2 nos
- Garlic – 6 cloves
- Chicken Stock – 6 cups
- Basmathi/Long grain rice – 2 cups
- Lemon – 1 no
- Salt to taste
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With tomato puree and kabsa masala
With chicken stock
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
- For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
- Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
- Peel and thinly slice the carrots and keep it aside.
- Roughly chop the tomatoes and blend them to a fine paste.
- Prick 3 to 4 holes in the lemon and keep it aside.
- Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
- Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
- Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
- Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
- Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
- Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
- Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
- Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
- Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.
For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.
In spite of being a food blogger, at times I get of bored of cooking, by that time we use to order food and when it comes for lunch we would prefer Biryani, in that I call up a neighborhood Andhra Style restaurant “Plantain Leaf” for biryani. Usually we go for Hyderabadi Chicken Biryani, but this time when I heard of Andhra Style Biryani, we ordered both to spot out the difference between those. I loved the Andhra Style Biryani and as a foodie I could smell the ingredients used in that Biryani and thought of trying out. Finally tried out for my Diwali Lunch, it was awesome.
Now would say a one another delicious, yummilicious biryani entering my Biryani Collections. Let us move on to the recipe…
Do check out my Diwali Collections in this link: https://madraasi.com/2015/11/13/diwali-deepavali-2015/
Chicken Briyani – Andhra Style
- Chicken – ½ kg
- Onions – 2 nos (medium size)
- Long grain / Basmathi Rice – 2 ½ cups (¼ kg) (I have used Jeera rice)
- Curd / Yogurt – ½ cup (2 ½ tbsp)
- Cloves – 5 nos
- Cardamom – 3 nos
- Cinnamon – 2 nos (2”inch stick)
- Bay leaf – 3 nos
- Star Anise – 4 nos
- Coriander leaves – two fistful;
- Mint leaves – two fistful
- Ginger-garlic paste – 3 tbsp
- Green chilies – 5 nos
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Pepper powder – ½ tsp
- Salt to taste
- Oil – 2 tbsp
- Ghee/Clarified butter – 2 tbsp.
With spices and onions
With ginger-garlic paste, green chilies and green leaves
With coriander powder (thickening)
With chicken pieces
With pepper powder
Chicken Briyani – Andhra Style
- Clean and chop the chicken to large pieces. Keep it aside.
- Peel and finely chop the onions and keep it aside.
- Wash and finely chop the mint and coriander leaves, keep it aside.
- Slit the green chilies into two equal halves and keep it aside.
- Heat oil and ghee/clarified butter in a pressure cooker, add in the spices (cardamom, cloves, cinnamon, bay leaf and star anise) and cook until they start turning dark in color.
- Add in the onions along with ginger-garlic paste and green chilies. Cook until the onion turns golden brown.
- Add in the chopped mint and coriander leaves, cook until they turn dark green in color.
- Add in the coriander powder until raw smell goes off and pour in 1/2 cup of water, let it boil and thicken.
- Add in the chicken pieces followed by turmeric powder and little salt. Cook for few mins or until the chicken turns pale white in color.
- Pour in the curd/yogurt followed by pepper powder and cook for few mins or until it gets blends well with the chicken.
- Clean the rice, drain the water and keep it aside.
- Pour in a cup of water and cook until the chicken is half-cooked.
- Add in the rice along with 4 ½ cups of water, allow it to boil.
- Pour in 2 tsps of lemon juice, give a stir, cover with the lid and wait for 2 whistles.
- Remove the lid when the pressure subsides, give a stir and serve hot.
Serve hot with raita (onion-tomato raita). I have served it with onion-tomato raita, chicken fry and chicken salna.
Note: I have used jeera/jeeraga samba rice, but basmathi or long grain perfectly matches this biryani.
Phirni / Feerni is a wonderful, creamy dessert made with ground rice, milk, sugar and some strands of safrron. This tastes great when flavoured with saffron r rose essence.This is commoly prepared in punjabi houses and traditionally served in earthernware bowls. Phirni /Feerni is commonly prepared for Holi and Ramzan / Ramadan all over India.
I have prepared it for Raksha Bandhan along with Jeera poli and Milk Poli.
CLICK HERE for more Ramzan / Ramadan recipes.
- Long grained/Basmathi rice – ½ cup
- Milk – 1 litre
- Almonds – 15 nos
- Sugar or condensed milk – to taste
- Salt – a pinch
- Cardomom powder – ½ tsp
- Saffron – 10 -15 strands
- Dried Rose petals for garnishing
Making of Phirni / Feerni –
- Rinse the rice in water. Drain and let them dry on their own.
- Once dried, grind them in a mixie. Grind the rice till the consistency remains rawa/suji/semolina.
- Now spread them in a kitchen towel and allow it to dry for few minutes.
- Boil milk in a non-stick kadai. When boiled take a tbsp of milk in a bowl and put few strands of saffron to it. Let it dissolve.
- Now put the grounded rice to the milk and start stirring every now and then, so that no lumps are formed.
- Boil almonds in a bowl. When boiled, let them cool and peel of the skin.
- Cut them into pieces lengthwise.
- When the rice gets cooked, Pour in the condensed milk or sugar and start stirring continously for abt 5 mins.
- Now put half of the sliced almonds, cardamom powder and saffron dissolved milk.
- Stir it for about few mins, till it thickens.
Rice grinded to rawa/semolina consistency
Milk with saffron
Rice to the milk
Almonds blanched and sliced
Sliced almonds, cardomom powder and saffron in milk.
Phirni / Feerni / How to cook Phirni
Serve hot or chilled. Garnish with the almonds and rose petals before serving.
Note: If adding rose essence instead of saffron, pour the essence once it’s done.