Kabsa Laham or slow-cooked chicken and rice
Mixed rice dishes are always surefire winners. This version of the popular Arabic dish switches lamb meat for chicken, making it a lighter option
| PREP TIME | 45 m |
|---|---|
| COOK TIME | 1h : 30m |
| SERVES | 8-10 |
1 whole chicken, about 1.2 kgs
1 pc cinnamon stick
5 pcs cardamom
½ tsp cumin seed
2 tsp ground black pepper
1 tbsp salt
5 cups water
200 gms butter
3 onions, large, diced
5 tomatoes, diced
3 cups basmati rice
5 tbsp tomato paste
1. Wash chicken thoroughly. Place chicken, cinnamon stick, cardamom, cumin, pepper, salt and water in a medium pot.
2. Bring the water to boil till chicken is half cooked. Remove chicken and when cool, cut into four pieces. Reserve stock for later use.
3. Heat pan with butter, fry onions and tomatoes till soft. Add chicken pieces, stir fry till chicken is fully cooked.
4. Wash rice under running water till water is clear. Place rice, tomato paste and four cups chicken stock in a rice cooker. Stir well. Cook.
5. To serve, place rice on platter, top with chicken pieces and garnish with lemon slices and onion rings.
Image courtesy: Shutterstock
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