• عنوان البريد الإلكتروني
    [email protected]
  • رقم الهاتف
    +31 97010274442
طلب عرض أسعار

Traditional Chicken Kabsa with Black Tea Coloring

Shared Recipe · منذ شهر · 61 views

12 المقادير
€21.22 التكلفة الإجمالية
1 hour 30 minutes Prep Time

المقادير

Chicken leg quarter 3pcs

Chicken leg quarter 3pcs

Makhzn MnBaladna €5.00 Available
Open in App
Rice Tosya DERE 1000Gr

Rice Tosya DERE 1000Gr

Makhzn MnBaladna €3.69 Available
Open in App
Vegetable Ghee Aseel 500ML

Vegetable Ghee Aseel 500ML

Makhzn MnBaladna €4.89 Available
Open in App
Black Tea Lipton 100 Bag

Black Tea Lipton 100 Bag

Makhzn MnBaladna €5.49 Available
Open in App
Black Truffles Faq' - Shalash

Black Truffles Faq' - Shalash

Al Baraka Store €2.15 Available
Open in App
Onion

Onion

Not in store
Order via App Sell this product?
Garlic

Garlic

Not in store
Order via App Sell this product?
Tomatoes

Tomatoes

Not in store
Order via App Sell this product?
Carrots

Carrots

Not in store
Order via App Sell this product?
Kabsa Spice Blend (Cardamom, Cumin, Coriander, Cinnamon, Black Pepper)

Kabsa Spice Blend (Cardamom, Cumin, Coriander, Cinnamon, Black Pepper)

Not in store
Order via App Sell this product?
Salt

Salt

Not in store
Order via App Sell this product?
Water

Water

Not in store
Order via App Sell this product?

طريقة التحضير

1
Prepare the tea concentrate by steeping 1 bag of Black Tea Lipton in 1/4 cup of hot water. Set aside to cool.
2
Rinse the Rice Tosya DERE thoroughly under cold water until the water runs clear, then soak for 20 minutes.
3
Heat 3 tablespoons of Vegetable Ghee Aseel in a large pot or Dutch oven over medium-high heat.
4
Pat the Chicken leg quarters dry and add them to the pot. Fry until golden brown on all sides, then remove and set aside.
5
In the same pot, add chopped onions and sauté until soft. Add minced garlic, diced tomatoes, and sliced carrots. Cook for 5 minutes.
6
Add the Kabsa spices and salt to the vegetable mixture, stirring constantly for 1 minute to release their aroma.
7
Return the chicken to the pot. Add water (enough to cover the chicken by about an inch) and the black tea concentrate. Bring to a boil.
8
Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through.
9
Remove the chicken from the broth and keep warm. Strain the broth if necessary to remove large vegetable chunks for a smoother rice texture, though keeping the carrots is traditional.
10
Measure the broth; you need roughly 1.5 cups of liquid for every 1 cup of soaked rice. Add water or reduce broth as needed to reach the correct ratio.
11
Bring the broth back to a boil. Drain the soaked rice and add it to the pot.
12
Cook uncovered on high heat until the rice absorbs most of the liquid and holes appear on the surface.
13
Reduce heat to the lowest setting, cover the pot tightly with a lid, and steam for 15-20 minutes until the rice is fluffy and tender.
14
To serve, place the rice on a large platter, arrange the chicken on top, and garnish with slices of Black Truffles Faq' - Shalash for an authentic luxurious touch.
This recipe was generated by AI. Results may vary.
Create Your Own Recipe

Get the ingredients from our apps

Order ingredients directly, sell your products, or earn by delivering!

User App

User App

Order ingredients from local stores

Google Play App Store
Store App

Store App

Sell your products to local customers

Google Play App Store
Delivery App

Delivery App

Earn by delivering products locally

Google Play App Store
Or shop online at web.mnbaladna.com →