Chicken Kabsa Pulao | कब्सा चिकन पुलाव | Ramadan spl Chicken Kebsa Pulav Recipe Chef Ranveer Brar

ARABIAN STYLE CHICKEN KABSA PULAO – My affair with Pulao continues with this amazing recipe which is quite the trend nowadays. Do try 🙂

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ARABIAN STYLE CHICKEN KABSA PULAO
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 4-5

Ingredients
For Chicken Pulao
¼ cup Ghee, घी
3-4 tbsp Oil, तेल
1 inch Cinnamon stick, दालचीनी
2 no. Bay leaf, तेजपत्ता
4-5 no. Black peppercorns, काली मिर्च के दाने
4 large Onions, chopped, प्याज
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
1 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 heaped tbsp Coriander powder, धनिया पाउडर
½ tsp Cumin powder, जीरा पाउडर
1 ⅓ cup fresh Tomato puree, ताजे टमाटर की प्यूरी
Salt to taste, नमक स्वादअनुसार
Marinated Chicken, मैरिनेटेड चिकन
Water as required, पानी
12-15 no. Raisins, किशमिश
4 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल
1 ½ medium Carrot (peeled & grated) गाजर
1 tbsp Prepared Masala, तैयार किया हुआ मसाला
Remaining Chicken Oil, बचा हुआ चिकन का तेल
1 tbsp Tender Coriander stem, finely chopped, धनिये के डंठल

For Chicken Marination
800 gms whole Chicken, चिकन
Salt to taste, नमक स्वादअनुसार

For Masala
½ tbsp Black peppercorns, काली मिर्च के दाने
10-12 no. Green cardamom, हरी इलायची
6-7 no. Cloves, लौंग
1 ½ inch Cinnamon stick, दालचीनी
½ inch Mace, जावित्री
2 no. Black cardamom, बड़ी इलायची
Salt to taste, नमक स्वादअनुसार
¼ tsp Saffron strands, केसर

For Chicken Second Marination
1 tbsp Oil, तेल
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
2 tbsp Curd, beaten, दही
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Prepared Masala, तैयार किया हुआ मसाला
Half Cooked Chicken, आधा पका हुआ चिकन
Salt to taste, नमक स्वादअनुसार

For Searing Chicken
2 tbsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन

For Assembling
Cooked Rice, पके हुए चावल
Seared Chicken, पका हुआ चिकन
Almonds (blanched & sliver) बादाम

For Garnish
fresh Mint sprig, पुदीना पत्ता

Process
For Chicken Pulao
In a handi, add ghee, oil, once it’s hot, add cinnamon stick, bay leaf, black peppercorns and let it splutter.
Add onion and saute it for 3-4 minutes until golden in color.
Add salt to taste, turmeric powder, degi red chili powder, coriander powder, cumin powder and saute it for a minute.
Add tomato puree, salt to taste and cook it well for a while.
Add marinated chicken and mix it well.
Cover it with a lid and cook it for a while until half cooked.
Add water and simmer it well.
Transfer the cooked chicken in a tray and keep it aside for further use.
Add raisins, sella basmati, carrots, prepared masala, cover it with a lid and cook it for a while until cooked well.
Finish it with some remaining chicken oil, tender coriander stems and mix it well.
Transfer it to a serving dish, garnish it with almond slivers and mint sprig.
Serve hot with seared chicken .

For Chicken Marination
In a tray, place chicken, add salt to taste and marinate it well.
Keep it aside to marinate for a while.

For Masala
In a pan, add salt taste, black peppercorns, green cardamom, cloves, cinnamon stick, mace, black cardamom and dry roast it for a minute.
Add saffron strands and transfer it to a mixer grinder jar.
Grind into fine powder and keep it aside for further use.

For Chicken Second Marination
In a bowl, add oil, ginger garlic paste, curd, degi red chili powder, prepared masala, cooked chicken, salt to taste and mix it well.
Keep it aside to marinate for a while.
In a pan, add oil, once it’s hot, add marinated chicken and sear it until golden brown.
Keep it aside for further use.
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