- Make the lemon yogurt sauce: In a medium bowl, stir to combine yogurt, lemon zest and juice, parsley an Season with salt; set aside. Make the chicken: Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large high-sided saute pan over medium-high. Working in batches, cook chicken, turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside. Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to a simmer. Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes. Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 degrees and transfer chicken to oven until cooked through, 18 to 20 minutes. To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine. Heat oil in a small heavy-bottomed pot Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to pot and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain. To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley, and serve.
Kabsa chicken biryani
#myrecipe
By Arun Kumar
Mar, 13th
559
Servings
4 persons
Cook Time
40 minutes
Ingredients
22
- 24
Ingredients
- Curd
- Lemon zest
- Corinader
- Salt
- Chicken
- Oil
- Onion
- Garlic
- Ginger
- Carrot
- Tomato
- Cumin powder
- Corinader powder
- Turmeric
- Tomato paste
- Chicken stock
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Rice
- Almonds
- Raisins
- Oil
