An Arabic Fusion Rice

 A very different and abundantly flavoured rice which was the outcome of collaborating two famous Arabic dishes - Al Faham and Mandi. One of those best dishes I have had. Try it to believe it! The method of cooking the chicken is very similar to the way Al Faham is made and rice is a version of Mandi with my own tweaks and twists. 

Ingredients

For the Chicken

1. Chicken : 1 Kg ( Cut into pieces)
2. Garlic : 10 cloves
3. Ginger : 1 inch piece
4. Green Chilli
5. Mint leaves : a handful
6. Salt : 1/2 Tsp
7. Vinegar : 4 Tbspn
8. Coriander Seeds : 4 Tsp
9. Garam Masala powder : 1 Tsp
10. Cumin Seeds/Powder : 1 Tsp
11. Black pepper : 1 Tbspn
12. Chicken Cube : 1
13. Turmeric : 1/2 Tsp
14. Dried Red chillies : 10
15. Coriander Leaves
16. Oil :2 Tbspn + 5 Tbspn

For the Rice

1. Oil : 2 Tbspn
2. Carrot : 1/2 thinely sliced
3. Cashews : 10
4. Raisins : 10
5. Cinnamon : 1 inch stick
6. Cardamom : 4
7. Cloves : 4
8. Onion : 1 sliced
9. Ginger Garlic Chopped : 1 Tsp each
10. Green Chillies : 2 whole
11. Peppercorns : 1 Tsp
12. Tomato : 1 ( Just beat in the mixie)
13. Salt : 1.5 Tsp
14. Dry lime :1
15. Chicken cube :1
16. Tomato Ketchup : 1 Tbspn
17. Kabsa Masala : 1 Tbspn
18. Water : 7 Cups
19. Potato: 1 Cubed
20. Rice : 4 Cups ( Long Grain Basmati)

Method

1. Take ingredients from 2 to 7 in the first list in a blender and make a paste
2. Marinate the chicken with this paste and rest for 1 hour
3. Make a fine powder of ingredients 8 - 13 and add this to the marinated chicken
4. Coarsely crush the dry red chillies and add this also to the chicken and marinate well along with 2 Tbspn oil
5. Set aside the chicken for another 1 hour if time permits else cook right away
6. Heat 5 Tbspn Oil and add the chicken and cook on low medium heat by flipping over in intervals. Add the chopped coriander leaves in between the cooking process.
7. While the chicken is cooking prepare the rice. Soak 4 cups basmati rice
8. Heat 2 Tbspn oil and fry the carrots and cashews and raisins for 2 mins and take it from the oil
9. To the same oil add the whole masala in list 2 ingredients
10. Add the ginger garlic and green chillies. Saute for a minute
11. Add the chopped onions and saute for 5 mins
12. Add the tomato puree and cook
13. Add kabsa masala, dry lime, peppercorn and chicken cube and mix well ( List 2)
14. Add water and allow to boil
15. Add the washed rice and potato
16. Cook until fry
17. Now the chicken and rice is ready
18. Put all the chicken pieces and masala on top of the cooked rice and dum for 5 mins by keeping a piece of burnt coal. This enhances the flavour but not necessary to do it
19. Serve hot

Spicy Cooking!!

Shabana