Arabian Majboos – Hot & Spicy

Arabian Majboos – Hot & Spicy

Ingredients

• Basmati rice : 1 Kg
• Big sized chicken pieces with skin : 1½ Kg
• Finely sliced Onion : 2 medium sized
• Tomatoes : 2, sliced into half
• Carrot : 1 chopped
• Ginger : ½ inch
• Garlic : 6 cloves
• Cardamom : 4
• Cloves : 4
• Cinnamon : 1 piece
• Lemon juice : ¼ cup
• Salt : As needed
• Oil : As needed
• Turmeric powder : ½tsp (optional)
• Water : 6 cups
• Coriander leaves for garnish
• Boiled Eggs : 3

preparation

1. Wash the chicken pieces and the rice thoroughly and separately under running water and keep it aside.
2. Mix the ground spices garlic, ginger, cardamom, cloves, cinnamon, lemon juice, turmeric powder (optional), salt and 2 tablespoon oil in a bowl.
3. Apply ½ of this mix thoroughly over the chicken inside out and marinate it for one hour.
4. In a large pan, heat ½ cup of oil, add the onions and saute it till they become translucent.
5. Add the remaining ground spices, chicken pieces, carrots, tomatoes, salt and saute for about five minutes over low heat.
6. Add water to the mix and let it boil.
7. When the pieces get cooked, take out the chicken pieces along with tomatoes and keep it aside. Do not drain away the remaining water (Chicken broth).
8. Filter the chicken broth and measure it. For 1 Cup of rice you need 1½ cup of broth. You can add more water if needed.
9. Boil the chicken broth solution. Add the washed rice when it starts boiling.
10. Reduce the heat, cover the broth and cook it for about 25 – 30 minutes (until the rice get cooked). Need not stir in between.
11. When the cooking is over, uncover the dish and evenly stir it to let the cooked ingredients mix well.
12. Meanwhile you can lightly fry / grill the chicken pieces.
13. To serve, spread a rice layer and put chicken, tomato and boiled eggs on top. Cover with the rest of the rice.
14. Garnish it with saute onion and coriander leaves. Serve warm.