Chicken Kabsa

Kabsa is a popular Middle Eastern rice dish. It is a hearty one-pot meal that is packed with flavour and perfect for sharing with family and friends. Our version is simple to prepare while still delivering the warm, aromatic flavours that make kabsa so loved.

For our recipe, we have used Punjab King Basmati provided to us by one of our partners, Root F&B. This basmati rice cooks up light and fluffy with long grains and a delicate aroma, making it an excellent choice for flavourful rice dishes such as kabsa, biryani, and pulao.

To get your Punjab King Basmati, you can viber Root F&B on 7751790.

Serving Size: 3-5 people

Ingredients:

For the rice

• 1 cup Punjab King Basmati Rice
• 12 cups water
• 3 tbsp cooking oil
• 1 tbsp ghee
• ½ thinly sliced onion
• 3 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves
• 3 peppercorns
• ½ large tomato
• 2 tbsp tomato paste
• ½ tsp coriander powder
• ½ tsp cardamom powder
• ½ tsp pepper powder
• ½ tsp turmeric powder
• ½ tsp paprika powder
• 1 large scotch bonnet
• 2 cups boiling water
• ¼ tsp + 1 tsp salt
• 1 + 1/3 cup water

For the chicken

• 2 chicken legs (skin removed)

For the chutney

• ¼ onion chopped (for the chutney)
• ¼ tomato (chopped)
• 1 tbsp garlic paste
• 2 garlic cloves (chopped)
• green chillies
• small pinch of red food colouring

For garnishing

• 1 tbsp toasted + chopped almonds
• 1 tbsp toasted + chopped peanuts
• 2 boiled eggs halved

Instructions:

1. Wash 1 cup Punjab King Basmati Rice thoroughly using the 12 cups water, changing the water several times until it runs mostly clear. Drain well and set aside.
2. In a large pot, heat 3 tbsp cooking oil and 1 tbsp ghee over medium heat. Add ½ thinly sliced onion, 3 cardamom pods, 2 bay leaves, 1 cinnamon stick, 3 cloves, and 3 peppercorns. Cook for about 6 minutes, stirring occasionally, until the onions become lightly golden.
3. Add the ½ large blended tomato, 2 tbsp tomato paste, ½ tsp coriander powder, ½ tsp cardamom powder, ½ tsp pepper powder, ½ tsp turmeric powder, and ½ tsp paprika powder. Cook over medium-high heat for about 4 minutes, stirring until everything is well combined.
4. Add the 2 chicken legs, 2 cups boiling water, ¼ tsp salt, and the halved scotch bonnet. Press the scotch bonnet down gently with a spoon to release some of its flavour. Cover with a lid and cook over medium heat for about 25 minutes, turning the chicken halfway through.
5. Remove the chicken legs from the pot and set them aside. Reserve ¼ cup of the curry stock for brushing the chicken later.
6. Add the washed rice, 1⅓ cups water, and 1 tsp salt to the pot. Mix gently.
7. Cover and cook over medium-high heat for 10 minutes. Remove the lid, give the rice a gentle stir, then cover again and cook for another 5 minutes.
8. Remove the lid once more, gently fluff the rice, then reduce the heat to low. Cover and cook for a final 10 minutes or until the water has been fully absorbed and the rice is cooked.
9. While the rice is cooking, preheat the oven to 180°C for 10 minutes. Place the chicken legs on a baking tray lined with baking paper and brush them with the reserved ¼ cup curry stock.
10. Bake the chicken on the lower rack of the oven for about 20 minutes, or until nicely browned.
11. To make the chutney, add the ¼ chopped onion, ¼ chopped tomato, 1 tbsp garlic paste, 2 chopped garlic cloves, 2 green chillies, and a small pinch of red food colouring to a blender. Blend for about 5 seconds, scrape down the sides if needed, then blend for another 5 seconds. Transfer to a small bowl and set aside.
12. Once the rice is cooked, switch off the heat and transfer it to a serving dish. Top with the toasted almonds, toasted peanuts, and halved boiled eggs. Place the chicken on top and serve with the chutney on the side.