I enjoy cooking for my family and this recipe inspiration is my hubby who loves the authentic flavours of Arabic spices.
Ingredients
1 chicken cut into 4 pieces
Marinade
3 tbsp Ginger garlic paste
Juice of 1 lemon
2 tsp Chilli flakes
Salt to taste
½ cup Oil for frying
½ cup sliced Onion 3 slit Green chillies 1/4 cup Tomato paste 1 tsp Coriander powder ½ tsp Cumin 1 tsp Pepper powder 1 tsp Gram masala ½ tsp Clove powder 1 tsp Kabsa masala
2 chicken bouillon cubes (optional) 1 Dry lemon (Arabic loomi) 3 cups Basmati rice (washed and cleaned)
Marinate the chicken in lime juice, salt, ginger-garlic paste, chilli flakes and keep this overnight. When you are ready to cook, heat a heavy bottomed pan with the cooking oil and fry the chicken until golden brown for about 30 minutes and set it aside.
In the same oil, add the sliced onions, green chillies, the masala powders and fry until it’s a deep brown colour. Add the tomato paste, cover and cook until it has a nice thick consistency. Now add the rice, dry lemon, water and the chicken bouillon cubes (One and half cup water for 1 cup of rice). Let the water come to a boil, then cover and cook until rice cooked and there is no moisture left. Serve it hot with the fried chicken on top of the rice. Garnish with roasted nuts and finely chopped green chillies.
Jesmy is a passionate artist, self-taught chef and a big time foodie. Being an artist, she tries to make her dishes food appealing with attractive food styling and she enjoys experimenting with innovative multi-cuisines. Her culinary skills have been showcased in several malayalam television channels.
