Skip to main content

Arabian chicken kabsah

Arabian Chicken kabsa -  Also known as majboos,  famous in Arabian cuisine.Classic Arabian dish.


Basmathi rice - 600 gm ( 2.5 cups)
Chicken   - 1/2 kg
Onion -  200 gm( 2 cup)
Tomato puree -  100 gm (1 cup)
1 lemon zest
Curd/ yogurt - 3 tablespoon
Ginger paste - 1.5 teaspoon
Garlic paste - 1.5 teaspoon
Chilly powder - 1 teaspoon
Coriander powder - 1.5 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
grounded masala - 2 teaspoon
Salt as required ( I used 5 teaspoon)
cashew  for garnishing
Oil - 120 ml
Butter - 2 tablespoon

Ingredients for grind

Cinnamon - 3 sticks(1 inch)
Gloves - 10 nos
Cardamon - 5 nos
Pepper - 1 teaspoon
Nutmeg - small piece  or 1 pinch of nutmeg powder,
Grind all of them


  •  Slit and Marinate chicken  with 1 teaspoon of salt, pinch of turmeric, 1/2 teaspoon  of ginger and garlic paste, 3 tablespoon of curd. for 20 minutes keep aside.

  • Heat oil and butter in heavy bottomed pan. in medium low flame. Add finely chopper onion. saute it until it get soft.

  • After that, Add 1 teaspoon of ginger and garlic paste, stir it until it release raw smell.
  • Add tomato puree stir it well.

  •  Then add all, chilly powder , coriander powder, garam masala, grounded spices, cumin powder, salt, stir it well for 5 minutes until it  release oil.

  •  Now add marinated chicken , mix it into gravy, leave for 5 minutes,
  •  Then add lemon zest saute it.
  •  close with lid leave for 15 minutes. in medium low flame

  • Add 3.5 cups (800 ml) of water. leave to boil.

  • Now remove  the chicken legs.

  •  At low flame Add rice,  leave until rice and water to combined.

  • At the same time,  heat a pan add 2 tablespoon of oil, roast 1 tablespoon of cashew.

  • And fry the chicken legs until it will change into brown texture.

  •  place the chickens to the rice dum it for 30 minutes. 

  • Finally garnish with cashew. serve it hot.



Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg

Mutton minced dosa / Madurai Kari dosai

   Kari dosa or  mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney.  Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon  Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes.  Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles