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Saudi Kaabli rice

Try it & you'll love it

Recipe by rabz of Dhaka, BD

This rice has a beautiful Aroma to it & it is liked by our people as it resembles the Biryani but wit totally diff spices.

Ingredients non vegetarian 6 servings


    • 3 onion finely diced
    • 1/2 c oil
    • 1 -2 shredded Orange peel.
    • 2 chicken cut into 8 portions each or ( 1 1/2 kg mutton + 2 c water).
    • 2 pieces Khulanjaan( dry galangal)*
    • 1/2 tsp black pepper.
    • 2 tsp salt or adjust to your taste
    • 1 chilli powder
    • In a piece of  thin cloth tie( 9 cardamoms+ 9 cloves+ 1 tsp cumin seeds+ 4 sticks cinnamon)
    • 2 tsp Tomato puree.
    • 5 peeled potatoes.
    • 1 tsp citric acid.
    • 1/4 c water
    • For rice:
    • 5 c Basmati rice cooked half way with 5  tsp salt in  7 c water.
    • 1 tsp saffron colour +1 tbsp Kewra +2 tbsp rose water.
    • 2 tbsp oil
    *Galangal can be found in Oriental shops. Citric acid, Orange rind & Khulanjaan is a must for this rice.

    Directions

    1. In a pot heat oil & fry the Onion until very light golden.
    2. Add the Orange peel then chicken & fry for 2 min. ( If adding meat then you need to add 2 c water & cook until meat is 3/4 way tender).
    3. Add Khulanjaan, salt,  pepper & chilli then stir fry for 2 min.
    4. Add the tied spices then the tomato paste & fry for 1 min.
    5. Add the peeled potatoes citric acid then the water & cook 10 min over low heat.( both chicken & potatoes should be half cooked or it will fall apart once the whole thing is cooked).
    6. Remove from heat ( make sure the end gravy is not too dry) & pour 2 tbsp of rose water mixture over it.
    7. While the chicken was cooking, Cook the rice & drain it out.
    8. Pour the rice over the chicken curry, Make 6 -7 whole in the rice & pour the rose water mixture in it, then pour 2 tbsp oil over the rice.
    9. Cook over low flame(just like dum for Biryani) for 1 hour.
    10. When rice is done toss the bottom part over the top & bring out on a dish.
    11. Serve with Cucumber & yoghurt raita.

    Comments

    rabz

    rabz

    Salams Salma, Galangal looks more or less like ginger but it is not ginger, it is a diff kind of root, If you live in Pakistan then you can ask for it in Chinese shops, they might have it under a diff name though. But it is available in all shops in the middle east known as (Kholanjaan). Another thing to point out is if you like your rice to have a more zafrani texture u can inc the amount of tomato paste. Cheers.

    salma

    salma

    hi rabz, Very nice recipe can u tell me what is Khulanjaan( dry galangal)? if i m not wrong so it means dry ginger (sonth) plz verify me so that i can make this recipe. thx and tc

    coolcook

    Tried it out & it was superb, thanks a million.

    coolcook

    Thanks rabz, It's been ages since I have been looking for this recipe. I'm going to try it out & see if it is the same as the one I had in Saudi.

    rabz

    rabz

    To my viewers it is 1 tsp chilli powder.