Chicken Machboos : It also call Kabsa in Arabic it is written as (Machboos الدجاج ) it is Persian Gulf Region. These dishes are mainly made from a mixture of spices, rice (usually long-grain, mostly basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. These reduce preparation time but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste.The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp.
Chicken Muchboos is our favorite rice which is cook in the chicken broth i prepare for da weekend & it’s ma second batch i prepare for ma family & garnish with crispy onion and fried chicken & serve with home-made tomato sauce, but today I server with tomato rasam it was outstanding.
2 glasses rice – washed & drained
4 glasses water
2 large cut onions
2 tsp salt
Spices for making Chicken Broth :
1 1″ cinnamon stick
3-4 red dried chilies
1/2 tsp pepper corns
3 bay leaves
1/2 tsp garlic-ginger paste
Spices Pwd. for chicken Marinate :
½ tsp red chili pwd
½ tsp turmeric pwd
½ tsp pepper
½ tsp cumin pwd
½ tsp lime juice.
Oil to fry
Take a Chicken Cut into 4 piece, wash and apply salt keep a side.
In a pressure cooker/ deep pot put on the flame add 2 tbsp oil, add chopped onions and sauté till it translucent, then add whole spices (cinnamon, cardamoms, red dried chilies, cloves, tsp pepper corns, bay leaves) & fry well. Add the garlic-ginger paste & salt & fry well.
Add chicken & toss the spices over & around it – fry for 2 minutes, tossing gently. Add 5 cup of water and reduce to 4 cup water, cover the pot & cook till the chicken is done.
Take the chicken out from cooker / pot measure the water to 4 cup then in same pot add rice and add 4 cup of water add salt and let it cook till rice is done.
Take a bowl add the marinate spice – chilly pwd. cumin pwd., pepper pwd. & turmeric pwd. and lime juice and chicken and mix well. Keep for 10 minutes then shallow fry on a frying pan in 2 tbsp heated oil.
Turn over & ensure both sides are well colored to a dark red-brownish to golden-brown. Take a fry pan add oil at medium heat add onion and sauté till it turn crispy.
Place this cooked chicken on the rice tray & serve with a cold salad.