Ingredients:
• 800 g – basmati Rice
• 1 – whole Chicken
• 1/4 kg – Tomatoes
• 2 – medium sized Onions
• 2 tsp – Coriander seeds
• 20 – black pepper seeds (approx.)
• 3 – Cardamoms
• 3 – Cloves
• 2 inch – Cinnamon stick
• 1 tbsp – ginger, Garlic paste
• 1 tbsp – Vinegar
• 1 tsp – Turmeric powder
• 3 – fresh Green chillies
• 1/2 cup – fresh coriander and Mint
• 6 tbsp – vegetable oil
• 1 tbsp – Ghee or Butter
• salt to taste
Method:
- Cut the chicken into 6 pieces and wash it well.
- Marinate the chicken for 1 hour in the ingredients.
- Heat vegetable oil and put coriander seeds, cardamom, cloves and cinnamon.
- Fry it in low heat till fragrance is noticeable (approx. 2 mins).
- Take out the ingredients from the oil and keep it aside.
- To the remaining oil, add finely chopped onions, butter / ghee and fry lightly.
- Add finely chopped tomatoes and keep frying till they become soft.
- Now, add the ingredients which were kept aside.
- Add the marinated chicken and fry for 5 mins.
- Then add 4 glasses of water.
- Cover the utensil and let it boil for 15-20mins.
- Remove the chicken pieces from the curry and bake them in oven till they are light red.
- Add the washed rice to the remaining curry.
- Make sure that sufficient amount of water is present for the rice.
- Cook it as normal steamed rice.
- Serve kapsa in a big tray and add chicken pieces on the top of rice.
Recipe courtesy of Haq Mae Munah