This time the digital desk: Spicy basmati rice coated on the flesh. Occasionally fried onions or saffron peeks out of Akon Okon. Boiki gets angry when he chews hot spices in his mouth while eating smoked rice. But if the piece of meat can be broken and burnt in the mouth, then the bitter taste disappears in an instant.

Bengalis who are accustomed to a cup of white rice diet get lost in the smell of Mughal biryani. Eaters are always ready to indulge in the taste of biryani by pointing the finger at all the prohibitions. Meanwhile, due to Corona’s irritation, outside food is not allowed for the time being. Meanwhile, making biryani at home is also a big risk. So will you work with his tutu brother instead of biryani? By no means do I want to convey that I recommend for the mother to be inactive. Tutu’s brother often throws biryani too. His costume name is Kabsa. Food from Saudi Arabia. It is better to say that it is the national food of Middle Eastern countries. However, in that country Kabsa is popularly known as Maqbus. In Arabia, kabsa or maqbus is eaten with the easily available meat of that country. Rather chicken kabsar for you Recipe Good to give.

Chicken Kabsa
Materials:
Basmati rice
Chicken
Cardamom
Cinnamon
Clove
White pepper
Black pepper
Whole cumin
Whole coriander
Star Anise
Jayatri
Chili powder
Bay leaves
Lemon juice
Butter
Onion (finely chopped)
Ginger-garlic paste
Kanchalanka (vertical slit)
Tomato (Cucumber)
Raisins, almonds, cashews
Salt – to taste

Method:
Step 1
The size of the chicken should be kept a little bigger. Clean the chickpeas well in water and cut them with a sharp knife. So that spices can get inside.

Step 2
Then make kabsa masala. Bake cinnamon, cloves, cardamom, black pepper, cumin, coriander, star anise and jaggery well in a hot pan. Mix all the spices fried in dry shell in a mixer. Kabsa spice was made.

Step 3
Now mix the ginger-garlic paste, chilli powder, salt and lemon juice with the kabsa spices in the chicken and marinate for one hour.

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Step 4
Heat butter in a pan. Fry cashews, almonds and raisins one by one and keep aside.

Step 5
Heat butter again in a pan and add bay leaves, cardamom, cloves and black pepper. When it smells of fried spices, add chopped onion. When the onion is golden fried, add marinated meat in it. Add the tomato paste to it very well. Cover the pan to cook the meat.

Step 6
Now it’s rice turn. Wash the basmati rice very well and keep it soaked in water.

Step 6
Boiled rice like kabsa biryani is not mixed with meat separately. The rice is cooked in the meat stew. When the meat is half cooked in the pan, add water to it. Remember to use more than half a cup of water to cook meat, twice as many cups of rice. When the meat is boiled in water, add raw chilli in it.

Step 6
Check if the meat is cooked well. Drain the water and remove the chicken pieces. Heat butter in a pan and fry the chickens in it. (In fact, if you want to make kabsa according to the old rules, you have to barbecue the meat in a charcoal oven. That is not possible nowadays. So the method.)

Step 9
Now put rice in boiled water. Dip the rice in the water with a light hand. Add fried, cashews, raisins and almonds. When the rice starts to boil, keep stirring it with your hands from time to time. The rice should not get stuck in the bottom of the pot. If the water measurement is correct then the rice will be crispy. Much like polao.

Step 10
Arrange the fried chicken on the plate with rice. Garnish with cashews, raisins, almonds and lemon leaves. In Arab countries, it is customary to eat this kabsa with special tomato sauce. But Raita likes it a lot. Make kabsa at home and put it on the shelf. And if it is a super hit for the first time, you can also use Arab Muluk’s Chicken Kabsa for entertaining guests.

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