In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.
Add boiling water to the boiler-pot until half full.
Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions.
Stir on medium heat and try a little of the broth (add spices to suit your own taste).
Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.
Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F and bake.
Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl.
Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil.
Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes.
Then periodically check to see if rice is light and fluffy, but do not stir rice.
The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry.
The chicken should be moist. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished.
Do not mix the water and rice, just add over the top.
Serving Directions: Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with boiled eggs or fries.
Pleasebe judicious and courteous in selecting your words.
its kabsa.. not kapsa!
This ended up very nice but I wish I wouldn't have put the tomato paste in it. The paste made the liquid too thick when you reconstituted it with the rice. All the sauce ended up on top of the rice and the rice ended up not cooking. After I added water several times it ended up working out very well.
nice recipee............... we liked it..
I have Saudi students visiting me, so I thought I would give this a try. I was doing very well until I got to the Baharat spice. When do you add it? I had to make my own and added far too much. So disappointing when Everything else was going so well. The spices aree wonderful - so aromatic-but we haven't eaten it yet! Oh well. I will try again
thanks for the comment dear
1stly i used arabic rice coz its originally made from it but later added basmati for people as an alternative to arabic coz i dont like arabic rice its thick rice so can be changed with basmati rice which we all Pakistani like.....
Great information! I’ve been looking for something like this for a while now. Thanks!
First u said not to use other than arabic rice, but later in ur recipe ur calling basmati rice. its confusing can u correct it.
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