Chicken Kabouli Interior Style Recipes

CHICKEN KABULI (MURGH KABULI)

Steps:

• Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
• Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
• Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
• Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
• Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
• Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
• Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
• Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

CHICKEN KABOULI (MUSCAT STYLE)

Steps:

• Place the chicken and water in a large pot and bring to a boil; add cinnamon, spices, Omani spice mix and bouillon.
• Reduce heat, cover, and cook for 30 minutes; remove chicken, then drain and reserve stock.
• Return 9 cups of the stock to the pot, adding additional water if needed; return to a boil, stir in rice, then cook 10 minutes; drain.
• Melt the ghee in the pot, saute chickpeas and raisins for 2 minutes, then remove with a slotted spoon and set aside.
• Return the chicken to the pot, add the rice, sprinkle with the saffron and rose water, add chickpeas and raisins, cover, and coom u til the rice is tender, 25 minutes.

OMANI CHICKEN KABULI RICE

Steps:

• Wash white basmati rice and soak 10 to more minutes depending on quality of rice.
• Wash whole chicken legs keeping the skin on. Add to pot.
• Cover chicken pieces with water and bring to the boil skimming off the scum.
• Add whole spices including loomi as well as sea salt and boil for a further 40 minutes.
• Drain the chicken pieces keeping the chicken stock and shallow fry in a bit of light tasting extra virgin olive oil until golden brown.
• Fry sliced onion in the same oil until golden brown then remove half of them and keep aside for garnishing.
• To the remaining onions in the pan, add tomato paste and baharat spice mix then add 6 cups of the chicken stock after straining. To that add the drained rice.
• Bring to a boil and reduce heat and cover for 10-20 minutes depending on amount, quality and quantity. (If it's a cheaper rice it will become softer faster so do 10 minutes and take off the heat 1 minute then check if done).
• Drain raisins then add to a pan with a bit of oil and fry along with the almonds until toasted. Then add garnish onions & loomi powder.
• Put the rice on a plate and arrange chicken pieces on top, garnish with raisins, almonds and onion mixture and a few cilantro leaves if wished.
• I serve it with a raita (yogurt salad) or daqoos (Gulf Arabian tomato sauce).
• Enjoy!

CHICKEN KABOULI (AL-BATENA STYLE)

Steps:

• Put the chicken pieces and water in a large pot and bring to a boil; add the spices and cinnamon sticks, cover, and reduce heat to a simmer.
• Cook 25 minutes (chicken will not be fully cooked), remove chicken, strain stock and reserve.
• Heat ghee in a large pot and brown the chicken on all sides, 6 minutes total; remove and set aside.
• Saute ginger a minute, stir in Omani spices; add chicken bouillon and 4 1/2 cups water and bring to a boil.
• Stir in the rice, cover, and cook over liw for 10 minutes.
• Return chicken, cover, and cook an additional 10 minutes until rice and chicken are fully cooked.