INGREDIENTS:
1 kg Chicken with bones
1 kg Basmati sella rice(Kabsa rice)
2 medium sized Potatoes
2 medium sized Carrots
1 Capsicum
2 medium sized Tomatoes
1 medium sized Eggplant or Brinjal
2 big sized Onion thinly sliced
2 medium sized Onion cbopped
1 tablespoon Ginger garlic paste
1 teaspoon Coriander seeds
1/2 teaspoon Cumin seeds
1 & 1/2 teaspoon bla1ck Peppercorns
1 or 2 Cinnamon sticks
2 black Cardamoms
3-4 cloves
1 teaspoon fennel seeds
1 dried Lemon
2 tablespoon Veg oil + more to fry chicken & veggies
2 tablespoon Ghee
2 table spoon Arabic Spices (kabsa masala)
1 teaspoon Kashmiri red chilli powder
Salt to taste
METHOD:
1. Cut and clean chicken in big pieces.
2. Clean and soak rice for an hour.
3. Clean and slice all vegetables in thin round slices.
4. Heat 1&1/2 tablespoon of oil in a big saucepan.
5. Splatter fennel seeds, cinnamon sticks, cloves,coriander seeds, cumin seeds, black cardamom, black pepper corns and dried Lemon.
6. Add 2 chopped onions and fry until light golden brown.
7. Add ginger garlic paste and saute for a minute.
8. Add the chicken pieces and fry for 5-6 minutes.
9. Add salt and arabic spice powder prepared before.
10. Saute for few seconds and then add 1 litre of hot water.
11. When stock starts boiling, cover and cook in medium heat until chicken cooks completely.
12. Heat a non stick pan and add veg oil and fry the sliced vegetables in batches.
13. Keep the fried veggies in a big dish.
14. When chicken cooks completely remove from stock carefully with a tong and place in a dish.
15. Now add the soaked and drained rice to the stock. Add hot water if necessary to cook the rice.
16. Cook the rice till done in medium low heat.
17. Rub the cooked chicken pieces with arabic spice and kashmiri red chilli powder.
18. Pan fry the chicken pieces with little oil. Keep.aside.
19. When rice cooks completely, take out the rice in a bowl.
20. Arrange the vegetables in the base of a deep pan. Scatter a handful of rice over the tomatoes, layer half the chicken on top and then top with rice. Repeat this layering again, finishing with a layer of rice.
21. Place a small steel bowl inside the rice pot tucked well so that it doesn't topple. Add a tablespoon of any cooking oil into the cup.
22. Pick the fully burnt charcoal using tongs and carefully place it into bowl- it will start smoking up immediately so cover the pot with a tight lid or foil and you may also use a clean kitchen towel to trap the smoke inside. Let it sit for at least 10 to 15 minutes to infuse the smoky flavour to the rice.
23. Leave to cool slightly, then place a plate bigger than the pan on top and carefully turn it over to turn out the maqluba.
24. Serve hot with a bowl of yoghurt or raita.
No comments:
Post a Comment