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 tsp – ginger, Garlic paste
• 1 tbsp – Vinegar
• 1 tsp – Turmeric powder
• 3 -fresh Green chillies
• 1/4 cup – fresh coriander
• 1/4 cup – Mint
• 6 tsp – vegetable oil
• 1 tbsp – Ghee or Butter
• Salt to taste

Method:

1. Wash and cut the chicken into 6 pieces
2. Marinate the chicken for 1 hour in the vinegar and the chilli-garlic paste.
3. Heat oil and splutter the coriander seeds, cardamom, cloves and cinnamon.
4. Remove these from the oil and keep aside.
5. Add finely chopped onions, butter/ ghee and saute lightly.
6. Then add the finely chopped tomatoes and saute until soft.
7. Add the reserved dry spices.
8. Add the marinated chicken and fry for 5 mins.
9. Add 4 glasses of water.
10. Cover and let it cook for 15 – 20 mins.
11. Remove the chicken pieces from the curry.
12. Bake them in the oven until brown.
13. Add the rice to the remaining curry.
14. Add water if required.
15. Serve kapsa in a tray with the chicken pieces on the top of rice

Recipe courtesy of Haq Maemunah