Wednesday, April 27, 2022

Chicken Kabsa Rice/ Arabian Chicken and Rice

Chicken Kabsa, is an Arabian style chicken and rice dish which can be prepared for any occasion. This dish is considered one of the national dishes of Jordan and Saudi Arabia. This is one method of cooking chicken along with rice the other method is after half cooking the chicken, remove the chicken pieces and grill them separately and at last place them on top of the prepared Kabsa rice. 

This classic recipe is from Saudi Arabia. Chicken and rice are cooked in a beautiful spice mix making this one pot dish that can be prepared in a zing. As there are lots of Arabian restaurants in my home town Kerala, I got a chance of tasting this amazing dish during my stay a couple of weeks ago. I tasted this dish which I fell in love with the first mouthful. It's a dish that will be loved by all. 

As the fasting is going on, one day my husband asked me to make this dish for Iftar. I searched for recipes and the combination of different websites which ended in a delicious mouth watering one pot Iftar meal. We will get Kabsa masala from the middle eastern store or you can make it at home with the spices you have. I had all the spices so I used them. 

While serving, add lots of roasted nuts and raisins. I didn't add as I made this for Iftar and I didn't get time to roast the nuts. This dish is much easier to make than it looks. Please try this recipe and let me know.


Kabsa Masala:

  1. Coriander Powder- 2 tsp
  2. Cinnamon powder- 1/2 tsp
  3. Cardamom powder- 1/2 tsp
  4. Turmeric Powder- 1/2 tsp
  5. Chili Powder- 1 tsp
  6. Cumin Powder- 1 tsp
  7. Pepper powder- 1 tsp
  8. Salt- as required

For the gravy:

  1. Oil-2 tbsp
  2. Ghee- 1 tbsp
  3. Chicken- 2 lb
  4. Onions- 2 (chopped)
  5. Tomatoes-2 (chopped)
  6. Tomato Paste- 2 tbsp
  7. Crushed Tomatoes- 2
  8. Ginger and Garlic paste- 2 tbsp
  9. Dry Lemon-3
  10. Cinnamon Sticks- 1
  11. Cardamom- 4
  12. Cloves- 1 tsp
  13. Bay Leaf- 2

For Rice:

  1. Basmati rice- 2 Cups
  2. Water- 3 1/2 Cups


  1. Heat oil and ghee in a deep bottomed pan. Drop the cardamom, cloves, cinnamon, bay leaf, stir well. Add the dry lemons along with the whole spices.
  2. Add the chopped onions, stir till it turns translucent, add ginger- garlic paste, mix well.
  3. Add the chopped tomatoes, tomato paste and ground tomatoes, mix till everything gets blended well.
  4. Add the cleaned chicken pieces and add the kabsa masala. Season with salt and fry the spices for a minute.
  5. Close it with a lid and let the chicken pieces are half cooked on a medium flame. Just mix in between.
  6. Meanwhile soak the washed rice for 30 minues and drain.
  7. When the chicken pieces are half done add 3 1/2 cups of water and let it boil.Once the water starts boiling add the soaked rice, stir, cover and cook for 20 minutes on medium- low flame. After 20 minutes switch off the flame. Mix after 10 minutes and serve and enjoy.
  8. When it is half done add 3 1/2 cups of water and let it boil, add the drained rice.

Friday, April 15, 2022

Kerala Style Kozhi Pidi/ Rice Dumplings in Chicken Gravy

As fasting is going on, watching the food related videos online makes us crave to try all the dishes. One such dish is this rice dumplings in chicken gravy. My daughter saw this on a food channel and asked me about this dish. As I grew up in Andhra, I ate mostly Andhra dishes and I just heard about this dish but never tasted it, so when she asked I thought of giving it a try and here I am today with the recipe in my blog.

This is a very delicious and delightful dish which is popular in the northern region of Kerala. This dish has carbs and proteins all packed in one making it a one pot meal.

Steamed Pidi

This Kerala delicacy consists of steamed rice dumpling that is soaked in the chicken gravy which can be relished as a dinner or a snack which will be very filling. Some people will just cook the pidi (rice dumpling) separately in coconut milk gravy and will have it along chicken curry, here I mixed both which formed as a delicious, thick dumpling gravy. My daughter tried it for the first time and loved it, hope you will also try and let me know how it turned.


For Rice Dumplings:

  1. Rice Flour- 1 Cup
  2. Water- 1 Cup
  3. Salt- a pinch
  4. Coconut- 1/4 Cup
  5. Garlic- 1
  6. Cumin Seeds- 1tsp


  1. Grind the coconut, cumin seeds and garlic to a fine paste. Keep this aside.
  2. Boil water with a pinch of salt and the ground paste. Mix well.
  3. When the water starts boiling add the rice flour slowly and mix using a wooden spoon without forming lumps.
  4. Mix it well on a low flame and close with a lid. After 5-10 minutes switch off the flame. Mix ones again and let it cool.
  5. Knead it well to make a smooth dough. Oil your palms and make small balls, when done steam all the rice balls in a steamer till done. Keep this aside.

Ingredients for Chicken Gravy:

  1. Chicken- 2lb
  2. Onions- 2 
  3. Green Chillies- 3-4
  4. Ginger-Garlic Pate- 1 tbsp
  5. Tomatoes- 1
  6. Red Chili Powder- 2 tbsp
  7. Turmeric Powder- 1 tsp
  8. Coriander Powder- 1 tbsp
  9. Garam Masala Powder- 1/2 tbsp
  10. Oil- 2tbsp
  11. Salt- as required
  12. Water- 2 cups

To Grind:

  • Coconut (grated)- 1Cup
  • Fennel Seeds- 2 tbsp


  1. Clean and wash the chicken and keep this aside.
  2. Grind the coconut and fennel seeds to a fine paste.
  3. Heat oil in a pan add the onions and saute till they become translucent. Add the green chillies, ginger-garlic paste and chopped tomatoes. Mix well till everything blends together.
  4. Add salt, red chili powder, turmeric powder, coriander powder and garam masala powder, mix and add the chicken pieces.
  5. After stirring for about 5 minutes add water and coconut paste. Close it with a lid and let it cook for 10- 15 minutes on medium flame.
  6.  When the gravy is done, mix the steamed rice balls keep over low flame for 4- 5 minutes till it combined well. Serve hot and enjoy.

Saturday, January 15, 2022

Malpua with Rabdi- a deadly Combination!!!

Malpua with Rabdi is an deadly combination and ones you eat them you will never forget the taste and crave for more. This is a traditional, rich dessert that is made during festivals in India. 

Recently my friend was talking about it and I remembered how we used to go to a restaurant called "Mast Kalandar" in Banglore to eat Thali and at last they used to serve "malpua with rabdi". That's the first time I ate and instantly fell in love with the flavors. From then on we used to go to that restaurant just to eat this dessert.

Malpuas dipped in sugar syrup

In US, it's very difficult to get this sweet delicacy as it is available only during special occasions. The thought of making malpua with rabdi came to me long back and so here it is today in my blog post. I am so happy that I tried making this dessert as I thought it's impossible to make this amazing combination of rabdi and malpua. 

Here in the recipe I have used milk- mava powder instead of that we can use khoya too. Milk- mava powder is perfect to make Indian sweets. We can use whole wheat flour to make the malpuas but I want the authentic taste and so I made it using flour.

Soft and fluffy inside and crispy outside. These sugar dipped pancakes are a real treat. Hope you all will try this delicious finger licking dessert.

Sugar Syrup:


  1. Sugar Syrup:
  2. Sugar- 2 Cups
  3. Water- 1 cup
  4. Cardamom Powder- 1 tsp


  1. Heat water along with sugar and cardamom powder. Stir well and let it reduce till one string consistency. Switch off the flame and keep this aside.


  1. All Purpose Flour- 1 Cup
  2. Semolina- 1/2 Cup
  3. Milk-mava Powder- 1/4 Cup
  4. Fennel Seeds- 2 tsp
  5. salt- a pinch
  6. Baking Powder- 1tsp
  7. Milk- 2 Cups
  8. Oil- for deep frying


  1. Mix all the ingredients with required amount of milk in a mixing bowl. the batter should not be too thick or thin. It must be free flowing. Keep this aside
  2. Meanwhile heat oil in a deep pan. On medium flame, pour a ladle full of the batter into the hot oil. Make 3- 4 malpuas in the oil depending upon the pan size. Ones the sides become light brown, flip it and fry till done. Take out the malpuas and dip in the above made sugar syrup and keep it in a bowl.



  1. Whole Milk- 8 Cups (1/2 Gallon)
  2. Saffron- a pinch
  3. Sugar- 2 tbsp


  1. Reduce the milk by boiling on low flame till it reaches a slight thick consistency. 
  2. Stir in between and add the saffron and sugar, mix till it dissolves.
  3. Ones the color of the milk turns light yellow and when it becomes thick switch of the flame and keep this aside.


  • Arrange all of the malpuas in a bowl, sprinkle pista powder and drizzle the rabdi (reduced milk) on top and enjoy hot and yummy malpuas.

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