Chicken Kabsa | Chicken Mandi | Kuzhimanthi Recipe

I am sharing with you the best recipes for Chicken Kabsa. Chicken Kabsa is a mixed rice dish that originates from Saudi Arabia but is commonly regarded as a national dish in many Arab states of the Persian Gulf.

The rice is cooked within the juices and spices of the chicken which create an amazing flavor throughout the dish.

Chicken Kabsa | Chicken Mandi | Kuzhimanthi Recipe
Chicken Kabsa:

2 tbsp oil or butter
3 onions - sliced
1 tbsp - minced ginger
1 tbsp - minced garlic
1-3 green chili
3 dried bay leaves
5 cloves
5 cardamom pods
1 cinnamon stick
½ tsp ground nutmeg
½ tsp ground black pepper
¼ tsp ground cumin
½ tsp ground coriander
1 medium carrot
1 pureed fresh tomatoe
1 kg chicken
3 cups basmati rice, rinsed
Water
Salt to taste
Slivered almonds (optional)

Instructions:
Heat oil in a large pan over on medium to high. When the oil is hot, add cloves, cinnamon, cardamom and bay leaves, and roast well.
Add onions and saute until they are golden then add garlic and ginger.
Add all spices, as well as Kabsa spice and combine well. Keep sauteing until you can smell the aromas. Add tomatoes and cook until everything is well incorporated.
Add chicken pieces into the mix/paste then add enough water to cover the chicken. Continue to cook until the chicken is fully cooked. Then remove the chicken from the pan and place to the side.
Add chili and carrot into the remaining water add additional water to ensure it is enough to cook the rice.
Once the water is at a boil, add your cleaned and drained rice into the pot. (this is where all the flavor form your chicken and spices will be absorbed into your rice - it taste sooooo good). Add salt at this point.
Heat a pan of oil to shallow fry your chicken pieces in. Add chicken into the pan and cook until brown on both sides. Remove from the pan.
Once the rice is cooked to perfection, remove it from the heat and drain immediately.
Serve on a large platter, garnish with coriander, almonds, and ghee.

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