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Kabsa Dajaj recipe (LC14233) - Chicken with rice & vegetables, Saudi style.

Prep Time : 20 Min
Cooking Time : 2 Hour
Resting Time : 2 hour , 20 Min
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5

The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

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    Step 1

    5

    To prepare the dip, take a blender combine together green chilli, tomato, onion, salt & coriander leaves.

    green chilli

    10 Grams

    Tomatoes

    250 Grams

    Chopped

    Onions

    25 Grams

    Chopped

    Fresh Coriander

    25 Grams

    Cleaned

    Salt

    to taste

     Prev
    Step 2 

    Step 2

    5

    Grind them well till it turns paste. Transfer to the serving bowl & set aside to serve later.

     Step 1
    Step 3 

    Step 3

    5

    Peel the garlic skin & chop finely into small pieces.

    Garlic

    50 Grams

    Finely chopped

     Step 2
    Step 4 

    Step 4

    5

    Finely chop the onion & keep it aside.

    Onions

    150 Grams

    Finely chopped

     Step 3
    Step 5 

    Step 5

    5

    Peel the carrot skin & grate if finely.

    Carrot

    100 Grams

    Grated

     Step 4
    Step 6 

    Step 6

    5

    Wash the rice in the running water 2- 3 times & keep it aside.

    Basmati Rice

    500 Grams

    Washed & Drained

     Step 5
    Step 7 

    Step 7

    5

    Heat the corn oil in the heavy bottom pan at medium heat. Add chopped onion & garlic then saute for 3 - 5 minutes or until it turns golden brown color.

    Corn oil

    50 Milliliter

     Step 6
    Step 8 

    Step 8

    5

    Now add the chicken thighs & fry it along with onion & garlic.

    Chicken Thighs

    1 Kilograms

    Large size pieces

     Step 7
    Step 9 

    Step 9

    5

    Add salt, white pepper, arabic spices, cumin seeds & cardamom seeds.

    Arabic spices

    15 Grams

    Cumin seeds

    10 Grams

    Cardamom Powder

    5 Number

    Powder

    Salt

    to taste

    White pepper ground

    to taste

     Step 8
    Step 10 

    Step 10

    5

    slightly cut the dry lemon then add in the masala & tomato paste. Mix them well with chicken thighs.

    Dry lemon

    3 Piece

    Whole

    Tomato Paste

    25 Grams

     Step 9
    Step 11 

    Step 11

    5

    Now add water then chicken stock & bay leaves. Cover the lid & bring to boil for 10 minutes or until the chicken is partially cooked & oil is oozing out on the top.

    Water

    750 Milliliter

    Chicken stock

    2 Number

    Bay leaves

    3 Piece

     Step 10
    Step 12 

    Step 12

    5

    Remove only the chicken thigh from the masala & arrange it on the baking tray.

     Step 11
    Step 13 

    Step 13

    5

    Now add the rice to liquid mixture in the pan & bring to boil. Simmer the flame till the rice absorbed the water completely.

     Step 12
    Step 14 

    Step 14

    5

    In the meantime, preheat the oven at 180°C / 356 °F.

     Step 13
    Step 15 

    Step 15

    5

    Take the baking tray with the chicken pieces & sprinkle salt & cumin powder on top of the chicken thighs.

    Cumin powder

    Pinch

     Step 14
    Step 16 

    Step 16

    5

    Bake the chicken thighs for 20 minutes or until the chicken turns dark brown color.

     Step 15
    Step 17 

    Step 17

    5

    When the rice is cooked, add the grated carrot & chili on the top & cover the lid. Cook for 15 minutes or until the carrot is tender.

    green chilli

    5 Number

    Almonds

    As required

    Roasted

    Raisins

    As required

    Roasted

     Step 16
    Step 18 

    Step 18

    5

    In the meantime, to roast the nuts for garnish, take another pan then add oil & roast the almond & raisin for 2 - 3 minutes or until it turns golden color.

     Step 17
    Step 19 

    Step 19

    5

    Remove the rice and plate it, topped with the baked chicken & garnish with roasted almond and raisin.

     Step 18
    Step 20 

    Step 20

    5

    Serve hot with dip.

     Step 19
    Step 21 
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    KABSA DAJAJ RECIPE

    Kabsa Dajaj recipe (LC14233) - Chicken with rice & vegetables, Saudi style.


    Prep Time : 20 Min
    Cooking Time : 2 Hour
    Resting Time : 2 hour , 20 Min