Cooking a delicious chicken Kabsa in the easiest and fastest way!

chicken Kabsa


Vegetable oil (for sautéing)

(250 grams) of chopped onions

Cinnamon sticks, cardamom, cloves, and bay leaves

(15 grams) of chopped garlic

(40 grams) of tomato paste

(350 grams) of diced tomatoes

One tsp cumin

One tsp coriander

One tsp paprika

Half a tsp black pepper

Half a tsp turmeric

One fourth of a tsp each of cinnamon, cardamom, cloves, and ginger

One whole chicken, cut into pieces

Salt to taste

Hot peppers (optional)

Dried lemon (optional)

Two and a half cups of extra long grain basmati rice, washed and soaked for 20 minutes

Hot water


1. Heat a bit of vegetable oil in your pressure cooker pot.

2. Sauté the chopped onions until they start to brown.

3. Add cinnamon sticks, cardamom, cloves, and bay leaves to the onions. Continue to sauté for a minute or two.

4. Stir in the chopped garlic and sauté briefly until aromatic.

5. Add tomato paste and diced tomatoes to the mixture. Stir well.

6. Season with cumin, coriander, paprika, black pepper, turmeric, cinnamon, cardamom, cloves, and ginger. Mix everything together.

7. Now, add the chicken pieces to the spice mixture and season with salt. Continue to cook until the chicken changes color.

8. If you like it spicy, add hot peppers and dried lemon for extra flavor.

9. Cover the chicken with hot water in the pressure cooker.

10. Pressure cook the chicken over medium heat for 20 minutes.

11. After 20 minutes, open the pressure cooker and add the washed and soaked basmati rice.

12. Cook everything with the pressure cooker lid on but not engaged, over high heat for 5 minutes. Then, reduce the heat to low and simmer for an additional 15 minutes

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