Kabseh

INGREDIENTS

1 medium sized chicken (disjointed)
⅓ cup ghee (Clarified butter)
1 large or medium onion sliced
1 teaspoon Elachi (cardomom)/ cardamom powder

1 stick cinnamon
¼ to ½ cup raisins
1 big tomato chopped
2 teaspoons ground garlic
2 teaspoons Elachi (cardomom) powder
7 tablespoons tomato puree
2 teaspoonfuls gharam masaala
3 cups brown basmati rice

METHOD

1. Braise onions in ghee (Clarified butter) for 2 minutes.
2. Add the 1 teaspoon Elachi (cardomom) powder to onions and
braise for a minute.
3. Add the rest of the ingredients besides the rice and
cook on medium heat for 10-15 minutes.
4. Add 4 cups boiling water and the rice and cook for
15 minutes again before lowering the heat to no.1 and
allow to steam adding more water if necessary.

INFO & TIPS

Optional: add a handful of grated carrots (whilst
cooking) and baby potatoes (pre-fried).

Recipe origins: traditional Saudi Arabian rice dish

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