Chicken Kabsa:


 Special Arabian Masala Powder

Ingredients:

  • 50g chili powder
  • 50g pepper powder
  • 50g cumin powder
  • 50g coriander powder
  • 4 teaspoons turmeric powder

Method:
Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi.

Chicken Kabsa

Ingredients:

  • 2 whole chickens (about 1 kg each), cleaned and cut into halves (or leave whole if you prefer)
  • 600g basmati rice
  • 1 large onion, sliced
  • 1 soup cube
  • 5 cardamom pods
  • 1 bay leaf
  • 2 cinnamon sticks
  • 2 cloves
  • 3 teaspoons ginger garlic paste
  • 3 teaspoons tomato paste
  • 2 teaspoons salt (or to taste)
  • 2 tablespoons oil
  • 4 teaspoons Special Arabian Masala Powder
  • 1 dried lemon (loomi), pierced (optional, but recommended)
  • Water as needed

Method:

  1. Rinse the basmati rice well and soak it in water for 20 minutes, then drain.
  2. Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they are nicely browned.
  3. Add the cardamom pods, cinnamon sticks, bay leaf, and cloves. Stir them for a few seconds until fragrant.
  4. Add the ginger garlic paste and sauté for a minute until the raw smell goes away.
  5. Stir in the tomato paste and Special Arabian Masala Powder. Mix well so the spices are evenly coated.
  6. Add the chicken pieces and coat them thoroughly in the spice mixture. Let the chicken cook for a few minutes, allowing it to release its juices.
  7. Add the soup cube, salt, and enough water to cook the chicken and form a rich gravy. Add the pierced dried lemon at this stage if using. Bring the mixture to a boil, then reduce the heat. Cover and let it simmer until the chicken is tender (about 30–40 minutes).
  8. Once the chicken is cooked, remove the chicken pieces and set them aside. Measure the gravy—this will be used to cook the rice.
  9. Transfer the measured gravy into a rice cooker pot. Add the washed basmati rice and enough water so the total liquid (gravy plus water) equals 6 cups. Cook the rice until it’s perfectly fluffy.
  10. Once the rice is cooked, fluff it gently. Arrange the tender chicken pieces on top of the rice.
  11. Optional: For extra flavor, garnish with fried onions, cashew nuts, and raisins sautéed in a bit of ghee or butter. Serve warm and enjoy your aromatic Chicken Kabsa!
My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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