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.

Ingredients:

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

Method:

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.

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.

Ingredients:

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

Method:

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

Method:

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.

Arabian Chicken Mandi

A traditional mandi is authentically cooked in an underground oven called Taboon. Coal is used to cook the meat hence the smokey flavor. My version is an easy and a simple way to make at home which is healthy as well as tasty. 

I googled around many recipes of chicken mandi and made this dish which surprisingly turned out the perfect one that we had when we were in India last time. I have marinated the whole chicken for overnight, if you plan well before you can do that or else it can be marinated for 2- 3 hours. I wanted the perfect mandi flavor so I marinated overnight. 

The rice is prepared by adding all the whole spices and the dried lemons which gives a flavor to the rice. Then this rice is transferred into the oven and the whole chicken is placed on top rack so that the water from the chicken directly falls into the rice by this the flavor of the meat lingers on in the rice.

As Kerala has wholeheartedly welcomed yummiest of dishes from across the seas, one such dish is "mandi". In Kerala, which ever restaurant you go this dish is available that too they prepare in the traditional way of digging a hole in the ground and filling it up with coal. 

At first I thought it is a long process of preparation but once i started the step by step everything came of quickly.The perfect combination along with this rice is "dakkous" a mixture of tomatoes, green chilies, onions. 

I will be posting some step by step pictures which I managed to capture while making this dish. Hope you all might really enjoy and try this dish.

Ingredients:

• Whole Chicken- Cleaned and washed

Mandi Spice Mix:

1. Cumin Seeds- 1 tbsp
2. Coriander Seeds- 1 tbsp
3. Cardamom- 3 nos
4. Cloves- 5 
5. Cinnamon Stick- 1"
6. Black Pepper powder- 1 tsp
7. Lemon Juice- 2tbsp
8. Turmeric Powder- 1 tsp
9. Olive Oil- 1 tbsp

Basmati Rice Mix:

1. Basmati Rice- 3 Cups
2. Water- 5 Cups
3. Dried Lemons- 2
4. Whole Spices (cardamom, cloves, cinnamon, star anise)- 1tbsp
5. Salt- as required

Method:

• Preheat the oven 350 degrees F.

For the spice mix. Heat a pan and roast the cumin seeds, coriander seeds. When cooled transfer to a dry grinder along with cardamom, cloves, cinnamon, black pepper powder and turmeric powder into a fine powder. Rub this mix along with salt, olive oil and lemon juice onto the chicken well and marinate for about 1 hour/ overnight. ( I marinated the chicken overnight as I had some time).

For the rice: Heat a pot, add oil, whole spices, mandi spice mix, dried lemon and add the rice, fry for a minute. Add water and let it boil by putting a lid. Once it starts boiling, switch off the flame and move the pot of rice into the preheated oven.

• Place the rice on the bottom rack and place the marinated chicken on top rack just above the rice so that when it gets baked the water from the chicken falls into the rice. 

• Bake this for 10 minutes and reduce the heat to 200 degrees F and bake for about 1 and half hour. After the time, switch off the oven and open the door for about 5- 10 minutes so that the chicken retains its flavor and juices. Once done, keep the rice outside along with the baked chicken on top of the rice. Enjoy the delicious dish.

Doukkous:

Ingredients:

1. Tomatoes- 2 
2. Onions- 1 
3. Green Chilies- 3 
4. Garlic Cloves- 3
5. Salt- as required
6. Olive oil- 1 tbsp

Method:

• Grind all the ingredients and transfer to a bowl. Enjoy with chicken mandi.

Hyderabadi Chicken haleem

Hyderabadi Haleem is an authentic and traditional Ramadan delicacy served during Iftar after breaking the fast. This dish has got all the nutritions that one requires after  fasting the whole day. Haleem is a delicacy, which you can never miss if you ever want a taste of Hyderabad food. the traditional haleem is a must try dish in one's life.  In recognition of its cultural significance and popularity, in 2010 it was granted Geographic indication status (GIS) by the Indian GIS Registry Office making it the first non vegetarian dish in India to receive the status.

Haleem is a stew composed of meat, different varieties of lentils, spices which is made into a thick.paste. Traditionally this haleem is cooked on a low flame for about 12 hours and two people are required to stir the haleem using a wooden paddle. It is made by adding loads of ghee to make it richer, but at home we can add as we want. In Hyderabad, Pista house is famous for haleem. When we were in Bangalore, we used to order haleem from Hyderabad Pista house and would get our share within a day. In Andhra, almost all the people who are fasting will make this dish and during one fasting time, I tasted this dish when my neighbors prepared and instantly fell in love with this dish. Every year one time during fasting, I would make this dish as my daughter and my husband love this.

I have posted one haleem dish before in my blog, But that only has broken wheat and chicken. Over the years I tried different versions and here I am today with the most authentic version, but I have added less ghee and also a less time consuming version.  Here I have blended everything using an electric hand blender, you can also use a hand masher. This is a dish which is packed with full of proteins and one of the best delicacies to be eaten during the month of Ramadan. With a dash of lemon juice, will bring out the flavors in this dish. Hope you will try this dish and please let me know.

 Ingredients:
For the Chicken:

1. Boneless Chicken- 1lb
2. Ginger garlic paste- 1 tbsp
3. Red chili powder- 1 tbsp
4. Cumin Powder- 1 tsp
5. Turmeric Powder- 1/2 tbsp
6. Coriander powder- 1 tbsp
7. Garam Masala Powder- 1 tbsp
8. Chopped Coriander Leaves- a bunch
9. Onions(sliced)- 1no
10. Lemon Juice- 1 tbsp
11. salt- as required

Pulses:

1. Broken Wheat- 2 Cups
2. Urad dal/ Black Gram - 2 tbsp
3. Chana Dal/ Split Chick peas- 2tbsp
4. Toor Dal/ Split Pigeon Peas- 2 tbsp
5. Moong Dal/ Yellow Split lentil- 2 tbsp
6. Water- 4 Cups
7. Salt- as required
8. For assembling:
9. Red Chili powder-1 tbsp
10. Garam Masala Powder- 1 tsp
11. Pepper powder- 1 tsp

For Frying:

1. Oil- 1 tbsp
2. Onions- 1/2 no
3. Lemon Juice- 1 tbsp

Garnish:

1. Coriander leaves

Method for preparing chicken:

• Put all the ingredients required for the chicken in a pressure cooker and cook on a low flame for almost an hour.

Method for pulses:

• Soak the pulses for 3-4 hours.
• Pressure cook all the ingredients under pulses and cook well for almost an hour on a low flame.

Method for assembling:

• Blend the cooked chicken well using a hand blender.
• Add this chicken mixture to the cooked pulses and blend well so that everything gets mixed thoroughly. Cook on a low flame. Add little water if required.
• Add the red chili powder, Garam masala powder, pepper powder and salt if required. Mix well. Switch off the flame after 15 minutes.
• Fry the onions to golden brown, keep it aside.
• Garnish the haleem using fried onions, lemon juice, coriander leaves and a table spoon of ghee. Enjoy hot and delicious haleem.

Indian Chicken in Pickling Spices/ Achari Murg

A delicious, spicy, tangy Chicken dish made with pickling spices that preserves the dish for long time. A North Indian delicacy which is made with ingredients that enhances the flavors, increases the taste and is very authentic. This is a dish made in places like Rajasthan from a very long time.

I learned about this dish when I had this for the first time in a restaurant long back. I started making this at home, but couldn't post the recipe as it would be finished in no time and after some time I feel lazy to take pics. Today, here I am with a mouth watering , finger licking delicious dish which will be liked by all and hope you all will try it as the ingredients are easily available in the market.

Achar is an Indian condiment staple. Achar is a pickled food made with different variety’s of vegetables, fruits or meat and fish, which is preserved in brine or vinegar along with various Indian spices. There is no correct way of making pickles, rather every region every household has a preference. Here in this recipe, we use the spices that are used in pickles. Each spice is different from others, some are bitter, some are acidic, some are full of flavor but when everything comes together it's magical!!

Here I started with roasting and powdering the pickling spices and marinated the powder with the chicken, yogurt, which makes the gravy thick and which helps coat the chicken pieces evenly. Sautéed the onion- tomato mixture and then added the marinated chicken which is cooked in a generous amount of red chili powder and ended with a dash of crushed dried fenugreek leaves which will increase the flavors. A tender, juicy chicken in a spicy and tangy gravy is ready within minutes. This is traditionally made using mustard oil but you can use any oil as you like. You can adjust the gravy by adding water or decreasing. Hope you all like it!!

Ingredients:

1. Chicken Pieces- 2 lbs
2. Yogurt- 1 Cup
3. Salt- as required
4. Turmeric Powder- 2 tsp
5. Red Chilli powder- 1 tsp
6. Onions - 2 nos
7. Ginger- Garlic paste- 1 tbsp
8. Tomatoes (crushed)- 2 nos
9. Dried Fenugreek Leaves- 1tbsp
10. Oil- 2 tbsp

Roast and Grind: 
Pickling Spices:

1. Mustard Seeds- 1 tsp
2. Fenugreek Seeds- 1 tsp
3. Cumin seeds- 1 tsp
4. Fennel Seeds- 1 tsp
5. Nigell Seeds- 1 tsp
6. Dried Red Chilies-6 nos

Method:

1. Roast the pickling spices on a low flame and when it cools down grid to a fine powder. Marinate the chicken using this ground powder, turmeric powder, yogurt and salt. Keep this aside for half an hour.
2. Meanwhile heat oil in a pan, grind the onions to a coarse paste and fry till they turn translucent. Add the ginger- garlic paste and stir well.
3. When the raw smell disappears, add the crushed tomatoes and stir till everything gets well blended. When the water evaporates, add the red chili powder. Mix well.
4. In this add the marinated chicken, mix well and cook it covered for about 20- 25 minutes on a low flame.
5. When it gets cooked, add dried fenugreek leaves, stir and switch off the flame. Enjoy with roti, naan, bread or pulav.

Baked Buffalo Wings and Hot sauce- Twice the celebration, double the joy!!!

                                                      Happy New Year my friends!!!!!!

There are two things to celebrate in my post today. First it's a new year, new beginnings and the second one which I am more excited is that last year it was my blog's 9th anniversary.  Never in my wildest dreams I thought that this space which I have started to share my recipes with family and friends would become a space where I got many friends, a space to share all my dreams and a space to experiment new recipes.

 Once I started blogging, I never thought i'd still be doing it 9 years later. I never thought that through this space I will be able to reach and connect with so many of you and to have the chance to share my ideas with the world. THANK YOU for being here no matter how long or short you have been following.

These buffalo chicken wings are every meat lovers favorite. This finger licking popular creation came out of New York restaurant in the 60's Teressa Bellissimo, who covered the chicken wings in her own special sauce. From then on this has become a popular snack or an appetizer.

Chicken wings are one of our family favorites. These juicy chicken wings tossed in a classic spicy sauce and are enjoyed along with the hot sauce. Snack away with less guilt. The marinade for the chicken is a combination of garlicky, sweet and spicy which will make you reach for more. Even though these are baked they are crispy and delicious just like the ones from the restaurant.

Ingredients:

1. Chicken Wings- 12- 15 pieces
2. Garlic Powder- 2 tsp
3. Salt- as required
4. Honey- 2 tbsp
5. Baking Powder- 1 tsp
6. Hot Sauce- 2 tbsp
7. Black pepper Powder- 1 tsp
8. Red Chili powder- 1 tbsp

Method:

1. Preheat the oven to 350 degrees F.
2. Meanwhile pour all the ingredients (except chicken pieces)in a bowl and mix well until everything gets well blended.
3. Mix the chicken pieces in the above mixture and arrange them on a baking tray. Bake the coated chicken pieces for about 25- 30 minutes.
4. Serve the chicken wings along with the hot sauce.

Hot sauce recipe:

1. Hot sauce- 1/4 Cup
2. Soy sauce- 1 tbsp
3. Garlic Powder- 2 tbsp
4. Honey- 1 tbsp
5. Oil- 1 tbsp
6. Butter- 1 tbsp

Method:

• Combine all the ingredients in a sauce pan and let it simmer for about 8- 10 minutes. 
• Switch it off and cool and enjoy along with the buffalo wings.