recipe for cooking chicken kabseh with Iranian saffron
This delicious and fragrant dish called chicken kabseh with Iranian saffron is a delicious Iranian dish that is cooked as follows. Follow this cooking article in the cooking section of rowhanisaffron site.
ingredients :
- Large chopped onion = 1 pcs
- Garlic = 4 cloves
- Basmati rice = 3 servings
- Chopped chicken = 1 kg
- Chopped leeks = 30 g
- Green cardamom = 6 pcs
- Cinnamon stick = 1 piece
- Orange juice = 1/5 cup
- Saffron = 1/4 teaspoon
- Red pepper powder = 1 teaspoon
- Bo leaves = 2 pcs
- Tomato paste = 1 tbsp
- Chicken stock = 3 scoops
- Butter = 100 grams
- Turmeric = 1/2 teaspoon
- Tested almond kernels = 2 tbsp
- Salt = as needed
Instruction :
To start, chop the onion finely and fry it in a frying pan with butter and a very small amount of oil until it is soft and light, and then add the garlic that we sauteed and continue frying until it changes color. The smell of garlic rises. Now add the chicken pieces and fry with onion and garlic. When the chicken is golden, add the leeks and fry them together. Now it’s time to add the spices. Add red pepper with cardamom, cinnamon stick, turmeric, a little salt and black pepper powder and bay leaf and fry.
Then add the chicken stock and increase the heat until it boils. Then turn down the heat and put the lid on the pot to cook the chicken. If you do not have ready-made chicken stock, you can use a ready-made chicken extract that you have dissolved in the same amount of boiling water instead.
After cooking the chicken, remove the cardamom, cinnamon stick and bay leaf from the pot. We put the chicken aside for now and start preparing the rice. Pour 3 and a half cups of water into the pot and put it on the heat to boil and then add orange juice to it. Fry the tomato paste in a small pan with a small amount of oil to lighten the color and make it more colorful, and then add it to the orange juice and water. And then add the ground saffron. We can mix saffron with two tablespoons of boiling water and then add it. Add some salt.
When the saffron opens its color, it is time to add rice. As mentioned in the raw materials, we must use basmati rice in this recipe, which is in fact the same as Indian long-grain rice, because these rices are more resistant to heat than Iranian rice, and the shape They did not lose their appearance much! But the use of our own national rice is not forbidden. Faster cooking of rice causes the rice not to become too soft and does not retain its shape, so increase the heat too much so that the rice water evaporates much faster.
Allow the rice water to evaporate completely and then turn down the heat and place the lid on the pot to let the rice steam rise and the rice brew. If you like fatter rice, you can heat some butter or oil and pour it on the rice.
Let the rice cook for about 30 minutes and after the given time, put the rice in the desired dish and put the chicken pieces on the prepared string, decorate with almond seeds and finally serve.
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