Arabian Chicken Majboos | Kukskitchen

Similar to Biriyani, this arabian classic (its adapted version) is a favourite in North Kerala, particularly in Muslim families. I love this due to its simplicity, and the fact that it makes its own stock in which the rice cooks. To me the favorite part of the dish is the flavoursome rice.




A few things before we start:

• Do not stir rice while it is cooking. 
• Although grilling sounds healthy it makes the chicken super dry, especially as most of its goodness have been drained in to the stock. I prefer shallow frying at high heat for a short amount of time.

 --------------------------------------------------------------------------------------------------------- 

Arabian Chicken Majboos

----------------------------------------------------------------------------------------------------------

Ingredients:

1- Basmati rice - 1 Kg
2- Chicken pieces with skin - 11/2 Kg
3- Oil - 1/2 cup
    Onion - 2 medium sized, thinly sliced.
4- Tomatoes - 2, sliced into half
    Carrot - 1, chopped
5- Ginger - one small piec
    Garlic - 6 cloves
    Cardamom - 4
    Cloves -  4
    Cinnamon - 1 piece
    Lemon juice - 1/4 cup
    Salt - As needed
    Oil - 2 tbsp
   Turmeric powder - 1/2 tsp
6- Water - 6 cups
7- Coriander leaves - for garnish
8- Boiled Eggs - 3
9- Oil for frying

Method:

• Clean and wash chicken pieces and rice in separately containers and set aside to drain.
• Grind (5) to a coarse paste.
• Marinate chicken in half this paste, rubbing thoroughly, and keep aside for an hour.
• In a large pan, heat 1/2 cup of oil saute onions till soft.
• Now add the remaining ground spices, chicken pieces, carrots, tomatoes, salt and saute to combine over low heat.
• Pour water and let boil. Cover and cook for till chicken pieces are cooked. This would take up to 20 minutes.
• When cooked, take out the chicken pieces along with tomatoes and keep it aside. Pass the leftover liquid through a sieve to get chicken stock.
• Measure it and add more water as required. The rice will be cooked in this stock. For 1 Cup of rice you need 1½ cup of stock. 
• Bring the stock to boil and add the washed and drained rice to it. 
• Cover with a tight lid and let it simmer and cook for about 25 – 30 minutes (or until the rice get cooked). 
• Once cooked, open the lid and mix gently to get the flavours even out.
• Now, lightly fry / grill the chicken pieces.
• Meanwhile hard boil eggs, cut them in halves and sprinkle salt and pepper before keeping aside.

Serve chicken pieces on top of rice along with tomatoes, if you like, and boiled egg halves.
Garnish it with coriander leaves. Serve warm with raita and pappadams.

 Also check out



 If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated.

 Thank you xx

 Cheers
Sherin