Tag Archives: kozhi sadham

Chicken Kabsa


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…


  • For Kabsa Masala:

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.


  • 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.

Serve hot.

For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.

Chicken Pulav / Chicken Pilaf


Mostly once in a week, I use to prepare variety rice which would be easy even in lazy times. I need to pack out lunch for both my hubby and kids, so the lunch would packed around 7.45 for my daughter. But there are times I get up late from bed, I need to hurry in preparation, by that time I go for pilaf/pulav may be veg or non-veg. This time I have prepared chicken pulav/chicken pilaf for lunch box, the texture and the taste was too good. I would say a simple, easy, less time consuming non vegetarian variety rice. Kids love this a lot because of the mild spiciness. Check out my other pulav recipes: Soya Nuggets Pulav, Afghan Lamb Pulav, Prawn green peas Pulav and Vegetable Pulav. Let us move on to the recipe…

Chicken Pulav / chicken Pilaf

Chicken Pulav / chicken Pilaf


  • Chicken – ½ kg
  • Onions – 1 ½ nos
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Cardamom – 2 nos
  • Cinnamon stick – 1 “inch stick (2 nos)
  • Cloves – 3 nos
  • Green chilies – 2 nos
  • Long grain/Basmathi rice – 2 ½ cup
  • Yogurt/Curd – 2 ½ tbsp
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Clarified butter/Ghee – 1 ½ tbsp.
  • Oil – 1 ½ tbsp.


  • Peel and thinly slice the onions. Slit the green chilies into two equal halves.
  • Clean and marinate the chicken with ginger-garlic paste, a tbsp of yogurt
  • Wash the rice, drain the water and keep it aside.
  • Heat ghee/clarified butter and oil in a pressure-cooker, add in the spices (bay leaf, cardamom, cloves, cinnamon, and star anise) and wait till they crackle.
  • Add in the sliced onions and cook until they turn golden brown in colour.
  • Add in the chicken pieces and cook for few mins, until the chicken turn light white in color.
  • Add in the rice and cook until the raw smell goes off.
  • Pour in 4 ½ cups of water followed by 1 ½ tbsps of yogurt/curd and salt, wait until it boils.
  • Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, give a stir and serve hot.

Serve hot with any gravy. Goes out well for lunch. I have accompanied this with Chicken yogurt gravy and Coleslaw.