Well be cooking chicken in two stages.
Focaccia bread pizza. Close the lid and turn it ob pressure cook for 10 minutes. Theres one important element that makes both the chicken and rice so delicious. Pour in the water and add the chicken bouillon cube. Melt butter in a large stock pot casserole or dutch oven.
Stir in the canned tomatoes with their juice the grated carrots whole cloves nutmeg cumin coriander salt black pepper and the kabsa spice mix. Add tomatoes carrots cloves all the spices salt and pepper. Bring the sauce to a boil then reduce the heat to simmer and cover the pot. Heres how easy it is to make lamb kabsa.
Stir in tomatoes tomato paste orange zest and juice stock cardamom cloves cinnamon and bay leaves and bring to a simmer. Stir in tomato puree simmer over a low heat for a couple of minutes. Add the rice to the pot of simmering gravy pot1. Mix in the seasoned rice and cook until rice grains are hot 2 to 3 minutes.
For this chicken kabsa recipe youll need large pieces of chicken. I cut a large chicken into 6 pieces. Kabsa in the instant pot. The rice absorbs the juices from the chicken and vegetables and is moist.
Now there is one problem in this it might give you the burn warning. I used 15 cups of water for 1 cup of rice. Squeeze a little lemon juice on the broiled chicken pieces. This chicken is then removed and either fried or grilled while the broth is used to cook the rice.
To make this recipe in the instant pot start with the ip on the saute option and follow the steps exactly until you add the rice and check the seasoning. Cook the chicken in the oven with some oil for about 30 minutes until the chicken pieces are slightly browned. Add the water maggi cube. Kabsa is made of chicken that is slowly simmered in a spicy broth of tomatoes and spices.
Add chicken pieces onion garlic saute until onion is tender. Bring to a boil. Cover and cook till done water runs dry. And thats the secret of the unbeatable taste of this dish.
Go back to doing whatever you want maybe catch up on some reading. Pour in reserved 4 cups of chicken broth. Cook and stir 2 cups onion with tomatoes until vegetables soften about 10 minutes. Cook stirring occasionally until vegetables begin to soften 3 to 5 minutes.
Cook for about 3 minutes. Cook for a couple of minutes. Reduce heat to medium and stir in onion garlic ginger carrot cumin coriander and turmeric. Partially baking the chicken will ensure it is cooked through after added to the pot with the rice.
The tomatoes and tomato paste are stirred into a tomato sauce. When the meat is cooked strain the stock reserve the meat. Boil the meat in an aromatic spice bathdump meat spices and aromatics into a pot cover with water cover with a lid and bring to a boil. The result is a mouth watering aromatic dish which smells lemony and spicy.
First in the pan and then on the grill.