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

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Falafel

Falafel is a snack from the Arabian cuisine which can be found in every nook and corner. It is made from chick peas and parsley leaves with very less flavours and spices. It can be eaten as it is or can be sandwiched between buns and breads. This is how you can make this nutritious snack.

Makes 18-20 falafels
Ingredients

• Soaked(overnight) chick peas: 1.5 cups 
• Parsley leaves: 1/4 cup
• Coriander leaves: 1/4 cup 
• Onion: 1 
• Green chilly: 1
• Garlic: 4-5 cloves
• Ginger: 1" piece
• Coriander seeds: 1/2 tsp
• Cumin seeds: 2 tsp
• Pepper powder: 1/2 tsp
• Lime juice: 2 tsp
• All purpose flour: 2 tsp
• Salt to taste 
• Oil to deep fry

Method

1. Soak the chickpeas in water for a minimum of 10-12 hours or more.
2. Drain the water completely
3. Add all the ingredients to a food processor or blender and blend until no chunks are seen and you get a coarse mixture
4. Allow this mixture to chill in fridge for 2-3 hours until the mixture gets little hard
5. Form roundels out of the mixture
6. Heat oil in low to medium flame and deep fry the roundels until all sides are equally golden brown in colour.
7. Serve as it is or crumble it and sandwich it between bread with French fries and sauces or mayonnaise

Note: The oil should always be on low to medium heat and each batch should take about 10 minutes to get cooked. Otherwise the rawness of chickpeas will be felt in the felafels...

Happy munching! 

Shabana

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Madghout

Madghout is an Arabian main course wherein the rice, chicken, tomato puree and spices are cooked together in an Arabian Cookware (seen in the picture below).  The dish is very common in Saudi Arabia and that's when I happened to learn this recipe from my uncle, an amazing cook who has been here for 25 years which is a reason good enough to learn this dish from him. Its a very easy-to-make main course. This rice can also be made in a non stick pot. So let's get started to know how...

Ingredients

• Basmati rice : 3 cups
• Water : 6.5 cups
• Onion : 1 diced into small cubes
• Tomato : 1 diced into small cubes
• Ginger garlic paste : 1 tbsp
• Chicken : 1kg cut into 6-8 pieces with skin ( 2 whole legs; 2 breasts ; 2 wings and the ribs)
• Whole spices: 4 cardamom ; 6-7 cloves ; 1" stick of cinnamon ; 1 dried lime ; 1 bay leaf
• Kabsa spices / any Arabian rice spices : 1 tbsp
• Green chilli : 2 whole
• Tomato paste : 180-200 Gms
• Salt to taste
• Oil : 5 tbsp.

Method

1.  Add oil to a heavy bottomed pot or Arabic cooker and saute onions till transparent. Add the tomato and cook till soft. To this add the ginger and garlic paste and saute till raw flavour is gone
2. Meanwhile keep 6.5 cups of water to boil and clean and soak 3 cups of basmati rice
3. Add the cleaned chicken to the onion ; tomato and ginger garlic paste and saute in high flame for about 5 minutes by flipping over the pieces
4. Add boiling water to this and add all the raw spices and powder spices along with the tomato paste and salt and mix well
5. Add the cleaned and soaked rice to this and swirl the vessel to ensure all rice goes to the bottom. Do not stir at this point
6. Add the whole green chilly and 1 tbsp butter (optional) and close lid with whistle and cook for 7 minutes after the first steam is out of the Arabic cooker and  if in normal non stick pot then cook till all water is absorbed and rice is well cooked. ( Keep an eye if cooking in pan)

Happy Cooking!!
Shabana

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Mandi

Mandi rice is an Arabian delicacy and its quite easy to make and a sure crowd winner. The rice is cooked in chicken stock and the chicken is given a golden glaze by baking in oven after cooking it in spices. Give it a try and definitely its going to be on your table very often!

Ingredients

• Basmati rice : 2.5cups
• Water : 5 cups
• Chicken : 1 ( cut into two halves)
• Onion : 1 large diced to small cubes
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Green chilli : 6 nos
• Tomoto puree out of one large tomato
• Cardomom pods : 6-7
• Cloves : 6-7
• Cinnamon stick : 1" piece
• Pepper corns : 10-12
• Bay leaf : 1-2
• Dried lime : 1 (optional)
• Mandi spices : 1.5 tbsp
• Butter : 1 tbsp
• Olive oil
• Salt to taste

Method

1. Add 2-3 tbsp of olive oil to a big pot and saute the onions until translucent. Add the green chillies followed by the ginger and garlic paste and saute till raw flavour goes. Then add the tomato puree and saute till oil separates. Now add all the raw spices (cardamom, cloves, cinnamon and pepper corns). After a minute add 5 cups of water.
2. Add the halved chicken to water along with 1 tbsp mandi spices and salt. Mix well and cook for 15 minutes with closed lid
3. Meanwhile mix 1tbsp of butter with half tbsp mandi spices
4. After 15 minutes transfer the chicken to a baking tray leaving the stock behind. Now brush the chicken with the butter mix and bake in a pre heated oven for 10 minutes or until a golden crust is formed. (Set oven to highest temperature)
5. Add 2 tbsp of olive oil in a wide pan and fry the basmati rice for 4-5 minutes until all rice is coated well with the oil
6. Approximately measure the stock and make sure it measures to 5 cups. If less add water to compensate
7. Add roasted rice to the stock and cook till water dries
8. If you need a smoked flavour to your rice just burn few pieces of coal and put in a bowl and place this bowl inside the pan with cooked rice and close lid and let it rest for 5-10 minutes This step is  optional.
9. Serve hot rice with the halved chicken.

Note :  If mandi spices are unavailable you can use 1 tsp of garam masala mixed with 1/2 tsp of coriander powder. It still works out good.
Tomato puree can be made by adding 1 large tomato to boiling water and allowing to boil for 2-3 minutes. The skin can be easily peeled off and then put in a blender to make the puree. You can even use canned tomatoes which are peeled.


Happy Cooking!!
Shabana

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