Sunday, August 04, 2013

FANTASTIC KABSAH CHICKEN RICE


Am truly surprise making this Kabsah Chicken Rice. Its much much simpler then the briyani.  Honestly the ingredients are simple to find and the process of cooking the rice was simple. This Middle Eastern Rice is amazing and delicious. Jazzed up with some tomato "sambal", green chili and fried almond...and it definitely spice up your day.


THE RECIPES

4 cups water / 4 cawan air
4 cups basmathi rice / 4 cawan beras basmathi
1 kg whole chicken, cut into 8 pieces / 1 ekor ayam potong 8
4 tablespoons vegetable oil / 4 sdb minyak sayur atau butter pun boleh
2 medium potatoes or 500 g, cut into medium cubes / 2 biji kentang dibelah empat
2 medium onions or 250 g, chopped / 2 biji bawang besar dicincang halus
½ teaspoon ground cinnamon / 1/2 sdt serbuk kayu manis
½ teaspoon ground cloves / 1/2 sdt serbuk cengkih
½ teaspoon ground cardamom / 1/2 sdt  serbuk pelaga
½ teaspoon ground coriander / 1/2 sdt serbuk ketumbar
1 tsp cummin / 1 sdt jintan putih
1/2 tsp black pepercorn smashed / 1/2 sdt lada hitam diketuk
2 bay leaves / 1 helai daun bay
2 medium tomatoes or 300 g, peeled and diced / 2 biji tomato didadu
3 tablespoons tomato paste / 3 sdb pes tomato
1 cube MAGGI® Chicken Bouillon / 1 kube pati ayam maggi
pinch of salt / secubit garam

Preparation
Put water and chicken pieces in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 25 minutes or until chicken is almost cooked. Remove chicken from stock and set aside (reserve the stock). / basuh ayam dan rebus dengan air sehingga ayam empuk angkat tos ayam dan letak sebalah.

In another large pot, heat vegetable oil and fry the cooked chicken pieces from all sides until they become golden color. Remove chicken and set it aside again. / Dalam kuali yang lain goreng ayam sehingga kekuningan.

In the same pot cook potato for 3 minutes then add onion and cook for another 5 minutes or until onions become golden color. Add spices, bay leaves, tomatoes, tomato paste and MAGGI® Chicken Bouillon cubes. Stir for 2 minutes./ Dalam periuk yang lain goreng kentang dan tumis bawang sehingga layu dan kentang kekuningan. Masukkan rempah, tomato, tomato pes , bay leaves dan maggi kube. kacau selama 2 minit.

Add the reserved stock to the pot, the stock should be around 4 cups . Add more water if stock is not enough. Add rice and the fried chicken; bring to boil with occasional stirring. Cover and simmer for 20 minutes or until rice is cooked. / Masukkan 4 cawan air stok ayam tadi dan masukkan beras , garam dan masak sehingga nasi masak.

You can fry some almond and serve with green chili / Kalau suka boleh taburkan dengan badam goreng dan hidang bersama cili hijau.

Saya sangkakan memasaknya rumit tetapi tidak. Mudah dan ringkas. Kita cuma perlu mendapatkan bahan-bahan rempahnya. Apa yang menarik rempahnya mudah didapati. Masakan Nasi Kabsah ni cukup istimewa kerana penggunaan jintan putih mengharumkan nasi ini. Kos membuatnya tidak mahal..tidak seperti nasi briyani yang memerlukan minyak sapi dan susu cair. Cukup sedap kalau dihidang dengan sambal tomato dan cili hijau mentah. Orang Timur Tengahnya memakanya begitu sahaj..tetapi kalau orang Malaysia lebih suka berkuah...kalau yang suka berkuah bolehlah buat sedikit kari atau dalca...memang mantop.

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