Kabsa (Chicken and Rice Skillet)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/4 cup - butter or margarine
  • 1 (2 1/2 to 3 lb) chicken, cut up
  • 3 cups - chicken broth
  • 1 cup - long grain rice
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 1/4 cup - tomato sauce or puree
  • 2 medium tomatoes, chopped
  • 2 medium carrots, grated
  • 1 orange, grated peel
  • 3 whole cloves
  • 2 cardamom pods or 1/2 tsp - ground cardamom seeds
  • 1 cinnamon stick
  • 1/4 cup - raisins
  • 1/4 cup - toasted sliced or slivered almonds
  • freshly ground pepper to taste
  • salt to taste

How to Make Kabsa (Chicken and Rice Skillet)

  • Melt butter or margarine in a large skillet.
  • Add chicken pieces. Saute until onion is tender.
  • Stir in tomato sauce or puree.
  • Simmer over low heat for one minute to blend flavors.
  • Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
  • Cook for one minute. Add broth.
  • Return chicken pieces to skillet.
  • Bring to a boil. Reduce heat and cover.
  • Simmer over low heat 30 minutes.
  • Stir rice into liquid between pieces of chicken.
  • Or remove chicken, stir in rice, then return chicken pieces to skillet.
  • Cover it. Simmer 30 minutes longer or until rice is tender.
  • Garnish with raisins and almonds.

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