BALL - A QUICK EVENING SNACK

    All these years, I was pondering through the web to find a similar dish in vain.  So I am getting into a conclusion that, this so-called BALL RECIPE is a family snack, solely owned by the Anjilamoottil alias Kanjiraparambil Family.  Though I have seen a similar recipe with Rice Flour & Coconut, a dish called Orotti, which is popular in Kanyakumari & Sri Lanka, where they call it as Pol Roti, this Ball recipe is something different from Orotti, as such.  If at all, anybody reading this recipe has already known about a recipe similar to this, hi-five!!!

    Well, it was during my initial days in my in-laws house(just after marriage... new Daughter-in-law, in an all new atmosphere... Scenario). One evening, my MIL & her sister Pearly(Aunty) asked me whether I've eaten a BALL? They said it is a snack made with Flour, Coconut & Sugar.  Okaaay... I thought it should be like those Coconut Balls they sell in Bakeries(Sun Star, Krishna Bakery etc.)  But the expression in my BIL's face confused me.  He said, wait... you are going to have a surprise.  All set and when the Ball was served, I was totally taken aback.  First, It was nowhere in the shape of a Ball, then what I guessed it to be something like the Coconut Ball, no it was not like that too.  Now, my BIL gave an all- knowing smile. Anyway, it was some inside joke within us, a joke between the daughter-in-law & the son-in-law of the family.  

    But, I should say this snack has been a frequented one in the family and my husband loves it to the core.  My MIL says, he used to stuff his pockets with this snack, while going to school. My MIL makes this for his lunch I suppose & my husband happily fills up his pockets & finishes if off even before he reaches the bus stand.  Whatsoever, this happens to be one snack loved by my kids too.  So presenting an all new tea time snack, a nadan palaharam from our own household - "THE BALL." I am writing this recipe with the thought, that the future generation of the family can remember & use this recipe at some point of time.

    Ball is a quick & simple snack which could be easily incorporated within minutes & with ingredients nothing fancy or intricate... And all the more, a healthy snack too.  It is a pancake like snack made with Whole Wheat flour, grated Coconut & Sugar. It clearly falls in between a Pancake & an Adai. These ingredients are mixed along with water.  What we need is a slightly loose dough(gooey-like) & not a batter here. But the trick is when the ratio of the Flour & water are perfect, the dough doesn't stick onto your hands & becomes easy to handle.  Then, we need to simply spread it out on a heated griddle/tawa and cook it on a low flame until both the sides turn crisp & into golden brown.  Serve it with hot Coffee/Tea as an Evening Snack, can be eaten for Breakfast too.

 

For KERALA NADAN PALAHARAM RECIPES, click here...

 

Recipe Type - Cookies, Snacks 

Difficulty - Easy 

Yields - 2 Medium-sized Balls(size of a Chapati)

Author - SM

 

Preparation Time - 5 Minutes

Cooking Time - 7- 10 Minutes for 1 Ball

 

 

For more SNACKS &  SAVOURIES, click here... 

 

 

HOW TO MAKE BALL - A QUICK EVENING SNACK

 

BALL - A QUICK EVENING SNACK

 

INGREDIENTS:

Whole Wheat Flour(Aatta) - 2 Cups
Grated Coconut - 3/4 Cup
Sugar - 6 Tablespoons
Water - 2 Cups(Approximately)
Coconut Oil - 2 Tbspn

 

METHOD:

• In a wide bowl, add Whole Wheat Flour, Sugar, grated Coconut & give a quick stir. 
• Now, gradually pour in about 2 Cups of Water & make a dough out of it.
• The dough should be slightly gooey-like.  
• Perfect ratio of Water & Flour gives you a non-stick dough. (the dough doesn't stick to your hands & would be easy to handle).
• Meanwhile, heat a griddle or a tawa, smear a bit of coconut oil on it
• Once heated, reduce the flame to low.
• Gently scoop out a handful of the gooey-like dough & spread it on the hot tawa with your hands.
• Spread the dough it into a wide circle, as big as a Chapati.
• Trust me, the dough helps your hands from the heat.
• Cook this on a low flame for a few minutes & then flip the Ball.
• Cook on the other side of the Ball, until it turns into golden brown.
• This Ball is usually served as an evening Snack.
• Serve Ball hot, along with Tea/Coffee.  Can be eaten for Breakfast too.
  

 

BALL - A QUICK EVENING SNACK

NOTES:

• Let me take the credit of perfecting The Flour Water Ratio(1:1) for this Ball Recipe.
  
• I couldn't get the precise measurements from my MIL(one of the co-founder of this Ball recipe).
• Adjust the amount of Sugar to suit your sweet preference.
• The quantity mentioned yields you with two medium-sized(Chapati like) Balls.
• Smear the Griddle/tawa with Coconut Oil and spread the dough evenly on top of it with your hands.  Let the flame be at very low at this point.
• Then can increase the flame to medium-low & cook the Ball.
• Can drizzle a few teaspoons of Coconut Oil, if preferred.  But I personally do not do so.
  

KULFI FALOODA

    When my son asked for Kulfi Falooda, what I had in mind was the Falooda drink which I had always known as Falooda, nothing otherwise.  So I made a tall glass of Kulfi Falooda in my terms with all the toppings, garnishing and Kulfi in it.  The way both my kids looked at me, made me sure something was wrong.  They said, this is not Kulfi Falooda!!! Me & my street food knowledge, it sucks!!! The reason behind is my one strict appicer, my Mom who never approves of outside food, more for hygiene reasons, says you will fall sick, would get stomach problems, indigestion, the plates & spoons are never cleaned properly, they use tap water while making Coconut Chutney etc., & etc., Though true... the experience of street food... no matter what, it is totally missed during my childhood.

    Well, both my kids came for my rescue & my husband was like u eh?!!!  In recent years(before the Pandemic) both had been travelling to India on their own and their expeditions trying out new and local delicacies have taken their knowledge of Indian street food to next level.  The first batch of Kulfi Falooda was made by son, though I had made all the things needed for the same,

• KULFI
• ROSE SYRUP
• FALOODA SEV
• SABJA SEEDS
• NUTS FOR GARNISHING

Once he made it, there I was with an expression, Ivvaluvu thaana?!!!(Is that all it is?!!!)  

KULFI FALOODA

I had made each item required to make Kulfi Falooda. 

KULFI - First I made Malai Kulfi as per my Son's recipe - a quick fix Kulfi.  Make Kulfi from scratch or simply use store-bought/ready-made Kulfi for this recipe.

For KULFI RECIPES, click here...

ROSE SYRUP - Then what I wanted was Rose Syrup to drizzle all over the Kulfi Falooda.  And the Rose Syrup gives a wonderful colour & flavour to this dish.

 

ROSE SYRUP

      In search for a perfect Rose Syrup, I landed up having 3 random bottles of Rose Syrup, which was actually a Rose flavoured, brightly pink coloured Rose Essence, with no Sugar Syrup base, which is commonly used to make Bandung locally.  I converted this Rose flavoured base into a Rose Syrup by cooking it along with Sugar Syrup.

FALOODA SEV -  

FALOODA SEV

Falooda means ‘shredded’ in idiomatic Urdu & it refers to the thin Vermicelli/noodle like ingredient made out of corn flour, which is the  integral part of Falooda. Make it from scratch, or we can easily get it incorporated with store-fought Falooda Sev, I was not in any way lucky to get hold of it.  And my son was like, why don't you make it from scratch.  Me with my lethargic attitude gave a wide smile, convinced him and finally settled with Vermicelli/Semiya. Whatsoever both the ingredients does total justice to the recipe.  One main thing to keep in mind is to leave the cooked Falooda Sev/Vermicelli in cold water for a few minutes.

SABJA SEEDS -  The next ingredient was the Sabja Seeds/Sweet Basil Seeds/Tukhmaria.  A long- awaited ingredient lying safely in my freezer since my last India trip which was in 2019.  

SWEET BASIL SEEDS/SABJA SEEDS

    Soaked it up for about 30-45 minutes and there it was all the items ready to be catered for making a Kulfi Falooda. Soaking Sabja Seeds makes it edible & makes it easily digestible.

NUTS - Serve Kulfi Falooda garnished heartily with chopped nuts of your choice.  I have used finely chopped Cashew Nuts, Almonds & Pistachios.  

GARNISHING - You can get easy with the choice of garnishing a Kulfi Falooda. Simply serve it with finely chopped nuts or can go to the extent of making it rich & decadent by adding a few strands of Saffron, Rose Petals etc., Some recipes serve Kulfi Falooda with dry fruits, cut fresh fruits, jelly etc.,   Some even go to the extent of serving Kulfi Falooda with Rabri/Rabdi.

     Once all the items are ready, it is time to serve it.  Kulfi Falooda is nothing but a frozen dessert served in layers of Rose Syrup, Falooda Sev or Vermicelli, Sabja Seeds(Sweet Basil Seeds), Kulfi and garnished with nuts or dry fruits.

     Whatsoever, a rich & decadent Dessert, sinfully rich & delicious.  After all it found its way into Indian Cuisine during the Mogul Empire.  So needless to say it need to be sinfully rich & delectable.  Though a dessert which found its origin in Shiraz in Persia(Iran), Oh, Oh, athu Persiennu Vannatha (which colloquially means it's something from a foreign country), it has become a popular frozen dessert all over India, Pakistan, Bangladesh & Nepal.  It has its regional variations & versions whatsoever. Falooda is popular in various countries.  It is also popular in Iraq, it is even found in Mauritius, South Africa, Thailand & Taiwan with its unique ingredients, recipe & name.

For KULFI RECIPES, click here...

Cuisine - Iran(Mediterranean), Indian

Course - Dessert

Difficulty - Medium

Serves - 1

Author - SM

 

Preparation Time - 20 - 30 Minutes

Soaking Time - 30- 45 Minutes(Sabja Seeds)

Cooking Time - 7-10 Minutes(Vermicelli/Falooda Sev)

 

For more INDIAN SWEETS, click here...

HOW TO MAKE KULFI FALOODA

KULFI FALOODA

INGREDIENTS:

For Kulfi Falooda:

Kulfi - 1 No.(medium Sized)

Rose Syrup - 2-3 Tbspns

Sabja Seeds - 11/2 Tspn

Falooda Sev - 11/2 Tbspn

 

For Garnishing:

Cashew Nuts - a few

Almonds - a few

Saffron - a few strands(optional)

METHOD:

• First, take a bowl, cup or a glass for serving Kulfi Falooda.
• Chill the serving bowl/glass leaving it in the freezer for about 5-10 minutes(Optional).
• Then, drizzle a few teaspoons of Rose Syrup at the base and all over the glass/bowl.
• Add a few teaspoons of Sabja Seeds over it.
• Then, place a few tablespoons of Falooda Sev/Vermicelli over it.
  
• Place a Kulfi over the above ingredients.  Can cut the Kulfi into Slices of 2 or 4.
• Now, drizzle some more Rose Syrup over the ingredients.
• Garnish heartily with finely chopped nuts of your choice & Saffron Strands.
• Serve Kulfi Falooda chilled, immediately. 

KULFI FALOODA

NOTES:

• I have added Vermicelli/Semiya in this recipe.  Can use Falooda Sev.  Cook according to the instruction & then once cooked, leave it in cold water for a few minutes.
• This is to avoid getting the Vermicelli/Falooda Sev sticking to each other.
• Adjust the amount of Rose Syrup to suit your preference.
• Garnish Kulfi Falooda with your choice of Nuts or dry fruits.
• Can serve Kulfi Falooda with fresh fruits/jelly.
• Covert it into Rabri Falooda by adding Rabri/Rabdi into it.
• Make Mango Kulfi and add a few pieces of fresh Mangoes for yet another delicacy Mango Kulfi Falooda.
• And can make it as Falooda Drink, which has a Rose Milk base topped with scoops of Ice cream/Kulfi & garnished with nuts.
  

     

KESAR MALAI KULFI

    Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia.  But the reason for a Kulfi at home is not Summer or the heat.  It is sheer self-indulgence.  This Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up with a simple recipe, a quick fix Kulfi recipe which could be made within 30 minutes and the rest of the time is for setting. All the more the recipe had just 2 main ingredients — Condensed Milk & Milk, then maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour and can be served garnished with nuts.

    KULFI — is a Mughal delicacy, crowned and majestically seated at the top most list of Indian Classical Desserts.  It's undoubtedly an Indian Ice cream, prepared with milk, milk and more milk, condensed and reduced to give a caramelized nutty flavour and chewy texture, traditionally flavoured with Saffron and Cardamoms.  The amount of Sugar added to Milk plays a major role in the getting of the perfect texture.    

    Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too.  With temperature as high as 35 °C, the Kulfis started to melt down as soon as I took it out from the mould.  It took me around 6 hours to set it out on top of the ice cube box, before clicking a single picture.  Effort nagged me to the core, making me click pictures leaving the plate on top of the Ice cube box.  Left alone with the ideas which popped out in my mind to picture these wonderful Kesar Malai Kulfis.

KESAR MALAI KULFI

    Patience, is one thing I can never get hold of.  I do not mind going to the length and breadth of getting things as perfect as possible.   But cooking for long hours is not my choice, with just an exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri.  Traditionally Malai Kulfis prepared with just milk taste far more authentic Slow cooked and reduced for a long time. But this Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed Milk, which helps to sweeten the Kulfi and also helps to thicken the mix quickly.  To speed up, the process can substitute a few cups of Milk with Milk Powder too.  In my opinion, what we need is a dish similar without compromising with the taste & texture. And this Kesar Malai Kulfi does total justice to the terms.

    Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi in Kulfi moulds that are available in most of the Indian stores, or you can even buy them online. Alternately you can set it in stainless-steel glass or Katori, coffee cups, plastic cups or Popsicle moulds.


For more KULFI RECIPES, click here…

Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM  

Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight

HOW TO MAKE KESAR MALAI KULFI

 

KESAR MALAI KULFI

INGREDIENTS:

Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns
Corn Flour — 3 Tbspns
Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns

For Garnishing:

Cashew Nuts — a handful
Almonds — a handful
Saffron — a few strands

METHOD:

• Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
• Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well. 
• Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
• Scrap the sides in between.
• Leave this on a very low flame stirring thoroughly.
• Care should be taken not to burn the mix and make sure there are no lumps.
• Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
• Switch off the flame and allow it to cool.
• Pour this into Kulfi moulds.
• Freeze the Kulfis for about 8-10 hours or until well set.
• Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.

NOTES:

• Adding Corn Flour helps to thicken the Kulfi Mix soon.  But adding it is purely optional.
  
• Use a wide heavy bottomed pot to simmer the Kulfi Mix.
• The large surface area of the pot will speed up the process.
• While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
• For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
• Pour only 3/4 of the level in the mould, while freezing them it tends to expand.

HOW TO REMOVE KULFI FROM THE MOULD:

• Run each mould with the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds. 
• Carefully invert the mould on a serving plate holding on to the stick.
• Alternatively, can twist the mould between your palms of both of your hands.
• The idea is to make the mould warm so that the Kulfis come out clean from the mould.
• Both ideas work best.
• Or simply scoop it with a spoon and eat it as you eat an Ice cream.
  

Easy Garlic Confit Recipe (Oven & Stovetop Method)

 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

        Andhra is known for its spicy cuisine. Being the homeland of spicy variety of Chillies from Guntur, Kurnool, Khammam, Warrangal & Hindpur. No wonder Andhra Chillies, should I say Telangana Chillies too?!!! Well, the Chillies play a major role in Andhra Cuisine, ha, again Telangana Cuisine too. Their own Avakaya & Pandu Mirapakaya Pachadi all tastes so great because of the variety of native Chillies. See what recipes have influenced me from Andhra/Telangana Cuisine - Again Pickles.  
 

    My husband who used to travel to Hindpur for a project always comes up with his anecdotes that Andhra food is so tasty & spicy and finishes off his statement with a quote written in Hindpur Super Spinning Mill Canteen - "It takes days to make a food but minutes to waste it." Well, these two points always left a strong reminiscence in my mind.
  

        This recipe was inspired by an Instagram post, posted by Sireesha Kanteti. The Chicken looked too good that I couldn't resist asking for the recipe. Thanks, Sireesha for the recipe and also for the detailed explanation. 

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

     And here I go with it one of my first attempt with an authentic Andhra Spicy Chicken Fry alias Kodi Veppudu. Anything in the name of Spicy is loved at home and I know this Kodi Veppudu falls too much into the genre that I wanted to very badly give a try. And as expected, this recipe was liked by all at home and & my husband loved it along with Rasam. This is one Andhra/Telangana Recipe I have tried all-new, next to my all-time favourite Avakkai Mango Pickle. 

    Well, coming back to Kodi Veppudu or the delicious Spicy Andhra Chicken Fry, it is an absolute treat for spice lovers. This recipe comes with a unique heat & taste and needless to say that it is delicious. But alas, I should also mention that I had no luck using the authentic Chillies from Andhra for the recipe. Even with locally available Chillies(the Thai Ones) the recipe did total justice and imagine if it was prepared with Andhra Chillies, it is sure to take the recipe to the next level. 

Cuisine - Andhra/Telangana(South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15 -20 Minutes
Marination Time - 20-30 Minutes/Overnight
Cooking Time - 30-45 Minutes

HOW TO MAKE KODI VEPPUDU

ANDHRA SPICY CHICKEN FRY

ANDHRA SPICY CHICKEN FRY - KODI VEPPUDU

INGREDIENTS:

To Marinate & cook the Chicken:

Chicken - 500 Gms
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Ginger Garlic Paste - 1 Tbspn
Salt - To Taste
Oil - 2 Tbspn
Onions - 2 Nos.
 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

Cinnamon - 1" Stick
Clove - 4 Nos.
Cardamom - 2 Pods
Ginger Garlic Paste - 2 Tbspn
Curry Leaves - a handful
Cashew Nuts - 20 Nos.(Optional)
Green Chillies - 6-7 Nos.
Garam Masala Powder - 1 Tspn
 

For Garnishing:

Coriander leaves - a handful
 
 

METHOD:

To Marinate & cook the Chicken:

• Clean, wash and cut the chicken into medium-sized pieces.
• Allow the chicken pieces to drain in a colander for a few minutes.
• Then, marinate the Chicken with Salt, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & Lemon Juice for about an hour.  
• If time permits keep it marinated overnight.
• Once marinated add finely chopped Onions to the Chicken along with a drizzle of Oil.
• Then, cover & cook the marinated chicken along with Onions until the Chicken turns soft & cooked.
• Stir occasionally while cooking the Chicken.
• Remove the lid and cook until the consistency of the Curry turns into a thick gravy.
• Adjust the salt.

 

For Andhra Spicy Chicken Fry - Kodi Veppudu:

• Meanwhile, in another pan, heat oil, splutter Cinnamon sticks, Cloves & Cardamom on a very low flame.
• Immediately add Cashewnuts and fry until it turns into golden yellow.
• Now, add the remaining 2 Tablespoons of Ginger Garlic Paste along with a handful of Curry Leaves and saute until the raw flavour goes & oil separates from the mix
• Add the cooked chicken along with the gravy to the above.
• Add Green Chillies slit into two and give a quick stir.
• Fry the Chicken on a medium-low flame until all the masala is well coated to the chicken pieces.
• Gently stir at intervals and fry until the chicken pieces turn brown & roasted.
• Now, sprinkle some Garam Masala and fry again on a very low flame for a few more minutes.
• Switch off the flame and garnish Kodi Veppudu with finely chopped Coriander leaves.
• Serve spicy Andhra Chicken Fry hot with steaming hot Rice.
• I love to eat this Kodi Veppudu with Rice & Rasam.

NOTES:

• This is a spicy Curry as the name suggests. But adjust the amount of spices to suit your spice level.
• Roast the Chicken on a very low flame until it crowns & gets roasted well.
• Marinating the chicken for a long time yields soft, juicy & succulent meat pieces.

CHICKEN KABSA - ARABIAN CHICKEN & RICE

    My love for Biriyani is self-proclaimed and anything in the name of flavoured Rice which falls into the genre is also liked heads down by my Biriyani loving self. My acquaintance with Arabian food started during my Son's university days. The nearby apartment had a food court called Blue Moon and it was a place that catered a wide range of food. The University was surrounded by Hawker centres, Curry Houses, Mamak Shops, Shabu Shabu and restaurants which flaunted various Cuisines right from Arab, African, Korean and what not. The Pizza place in Blue Moon Café(Desa Palma) was a highlight throughout his years in Nilai. A trip to his apartment and a dinner without Pizza was unquestionable. They also catered Naan with Dhal, Subzis and Tandoori Chicken. My husband is always head over heels for this Naan and Dhal combo. Then the Shawarmas, Falafel and the Arab restaurants had loads of Arab dishes & what caught my taste was their Rice dishes - Mandi, Kabsa, Muqluba, Mansaf. Love those days.  

 

    My initial trial of Arab Rice went with Chicken Mandi and then with Kabsa. To perfect it to the core I went along in search of authentic spices & ingredients for the dish. But, most of the spices turned out to be ones mostly used in my kitchen. Just one ingredient, especially the dried Lemons which gave the authentic taste to these rice dishes was something new. Then for the spice mixes, I tried my hand with fresh homemade spices for these Arab Rice recipes. 

 

    Well, coming back to Kabsa. If Mandi is for Yemen then Kabsa is for Saudi Arabia. Kabsa is a Saudi dish of chicken or lamb and rice. It is considered as Saudi Arabia’s national dish loved by all Saudis and least to say to all who have had a chance to taste Kabsa. It’s not particularly difficult to make, but it has layers of flavour and garnishing it with Raisins & Almonds give a whole lot of texture too. It is usually a heavily spiced dish(not as heavily spiced in terms of Indian dishes) and has a nice kick to it.

 

    Traditionally, it’s made by cooking the chicken with spices in water and then using the broth to cook the rice. The chicken is then quickly broiled or baked to crisp it up a little and then served atop the spicy rice often with a salsa-like sauce on the side called Daqous.

 

For DAQOUS - SPICY TOMATO SAUCE, click here...

 

Cuisine - Arabian; Mediterranean

Course - Main Course

Spice Level - Medium

Difficulty - Medium

Serves - 4-6

Author - SM

 

Preparation Time - 20 - 30 Minutes

Soaking Time - 15- 20 Minutes

Cooking Time - 50 Minutes to 1 Hour

 

For CHICKEN MANDI RECIPE, click here... 

 

 

HOW TO COOK CHICKEN KABSA

 

CHICKEN KABSA - ARABIAN CHICKEN & RICE

 

INGREDIENTS:

 

For Chicken Kabsa:

Oil - 1/2 Cup

Onions - 3 Cups 

Grated Ginger - 1 Tspn

Chicken Thighs - 4 Pieces

Salt - To Taste 

Orange Zest - 1 Tbspn

Dried Lemon - 1 No. 

Tomato Paste - 2 Tbspns

Tomato - 3 Cups

Water - 6 Cups

Basmati Rice - 3 Cups

 

For Kabsa Spice Mix:

 

Black Pepper - 1 Tbspn 

Cardamom - 6 Pods

Cinnamon (1" Stick) - 2 Nos.

Clove Powder - 2-3 Nos.

Kabsa Garnish:

 

Oil - 3 Tbspn

Almonds - 1/2 Cup 

Raisins - 1/2 Cup

 

For the Smoky Flavour(optional):

 

Charcoal Briquette - 1 Big Piece

Ramekin - 1

Vegetable Oil - 2 Tbspn

CHICKEN KABSA - ARABIAN CHICKEN & RICE

 

METHOD:

 

Preparation: 

 

• Blanch the Almonds and cut them into halves or thin slices.
• Heat oil in a pan and fry the sliced Almonds on a low flame until it turns golden yellow.
• Remove & keep it aside.
• Next, fry the Raisins on a very low flame until it fluffs up. Remove & keep it aside 
• Clean & Wash the Rice 2-3 times or until water runs clear.
• Soak the Rice for about 15-20 minutes. 
• Briefly dry roast the Spices mentioned under Kabsa Spices on a very low flame & grind it into a fine powder and keep it aside.

 

For Chicken Kabsa: 

 

• Heat a deep pan or a pot, big enough to cook the rice.
• Add Oil, add finely chopped Onions, grated Ginger & sauté it until Onions browns slightly.
• Now add Chicken Thighs, and sear it until the colour changes.
• Sprinkle a dash of salt and give a quick stir.
• Then, add Orange Zest, Dried Lemon & Kabsa Spice Mix to the above & give a quick stir.
• Now add Tomato Paste, finely chopped Tomatoes and mix well.
• Cook on a medium-low flame for a few minutes or until tomatoes turn soft & cooked.
• When oil starts to separate from the mix, pour in 6 cups of water.
• Cover & Cook the Chicken on a medium-low flame for about 20-25 minutes.
• Once the chicken pieces are cooked, remove them and place the Chicken Pieces on a baking pan.
• Now add the soaked Basmati Rice to the gravy & mix well.
• Adjust the Salt. Can add thin strips of Carrots at this stage.
• Place a clean kitchen cloth on top of the pan.
• Cover the pan tightly with a lid and cook on a medium-low flame for about 20 minutes.
• Once cooked leave it aside undisturbed for about 10 minutes.
• Then open the lid & gently fluff up the cooked rice.
• Meanwhile, bake the Chicken Pieces in an Electric Oven.
• Place the baking pan in a preheated oven at 210 °C or 425 °F and cook for about 10-15 minutes.
• When the outside of the chicken starts to brown, lower the heat to 160 °C or 325 °F and cook for another 10 -15 Minutes.
• Remove the chicken and keep it aside.
• Finally, just before serving, fluff up the Kabsa Rice and spread it on a big serving plate.
• Place the chicken pieces and fried nuts & raisins over it.
• Serve Chicken Kabsa hot with Daquos, Curd Raitha or with any other preferred Salad. 

 

For Smoky Flavour (Optional):

 

• Place a small ramekin in the middle with some vegetable oil inside.
• Add the red-hot coal inside the oil and cover the pot with a lid.
• Leave the smoky charcoal inside the Kabsa pot for a while.
• It will give the Chicken Kabsa a smoky flavour.
• But this step is purely optional.
  

 

 

CHICKEN KABSA - ARABIAN CHICKEN & RICE

 

 

NOTES:

 

• Can use any variety of long-grained rice or Basmati rice.
• Cooking at low temperature will give the chicken a nice texture, and it will fall off the bone easily.
• Adjust the cooking time accordingly.
• Can use lamb instead of chicken, but the cooking time will vary.
• Can also cook the chicken in a microwave oven with grill settings.
• I have used about 6 Cups of Water in this recipe, which is good enough to cook both Chicken & Rice.
• I usually use 11/2 cups of water for 1 cup of rice. So I needed about 41/2 cups of water for Rice & I have added 11/2 cups of water to cook chicken.
• Adjust the amount of water according to the type of rice you are using.
• Some recipes call for adding thin Strips of Carrots in Kabsa. If using, add about 3/4 Cup of Carrots.
• Inducing the smoky flavour to the Chicken Kabsa is optional, but it gives an authentic flavour to the dish.