Machboos also called as Kabsa or Mandi is an Arabic dish! It mainly includes of making 5 things.
1.
Stalk
2. Rice
3.
Chicken
4.
Dakkous or sauce
5.
Green chilli karam
Step 1. Making of stalk:
Ingredients:
Chicken - 1 kg (with skin, cut in to big
pieces)
Onion - 1 medium
Tomato - 1 medium
Green chilies - 4-5
Ginger
garlic paste - 1 ½ tbsp
Dhania
powder - 2
tbsp
Cinnamon - 1
inch
Cloves - 6
Cardamom - 4
Saunf - pinch
Salt - as
desired
Preparation:
In a big utensil, add rice and water in 1:2 ½ ratio respectively.
Once the water starts to boil, add all the above ingredients.
Cook this for 20 minutes on medium flame, without lid.
Use a strainer to separate the Stalk and chicken pieces (we can dispose the other ingredients, like tomato, onion and so on).
We use this Stalk to prepare rice, in Step 2 and Chicken in Step 3.
In a big utensil, add rice and water in 1:2 ½ ratio respectively.
Once the water starts to boil, add all the above ingredients.
Cook this for 20 minutes on medium flame, without lid.
Use a strainer to separate the Stalk and chicken pieces (we can dispose the other ingredients, like tomato, onion and so on).
We use this Stalk to prepare rice, in Step 2 and Chicken in Step 3.
Step 2. Making of rice:
Ingredients:
Rice - 2 big cups
Stalk - from Step 1
Channa dal - ½ cup
Preparation:
Soak channa dal for an hour and cook.
Take the Stalk from Step 1 into a vessel and put it to boil. Once it starts boiling, add rice. Rice and stalk should be in 1:2 ratio.
Cook this is on a low flame till it`s done.
Now, garnish rice with cooked dal and by this our rice is ready to serve.
Step 3. Making of Chicken:
Rice - 2 big cups
Stalk - from Step 1
Channa dal - ½ cup
Preparation:
Soak channa dal for an hour and cook.
Take the Stalk from Step 1 into a vessel and put it to boil. Once it starts boiling, add rice. Rice and stalk should be in 1:2 ratio.
Cook this is on a low flame till it`s done.
Now, garnish rice with cooked dal and by this our rice is ready to serve.
Step 3. Making of Chicken:
Ingredients:
Oil for deep fry
Chicken, from Step 1
Preparation:
Add oil in pan to deep fry Chicken from Step 1.
By this, our chicken is ready and to be served with rice.
Step 4. Making of Dakkous or sauce:
Ingredients:
Tomatoes - 3
Tomato puree - 1 cup
Green chilies - 2-3
Garlic cloves - 2
Oil - 1 tbsp
Curry leaves - 6-7
Mustard - 1 tsp
Salt - as desired
Preparation:
Grind tomato, green chilies, garlic and salt to a fine paste and add tomato puree to this mixture.
Heat 1 tbsp of oil in sauce pan and add mustard seeds and curry leaves.
Let it splutter and add the tomato mixture. Cook this on low flame till the raw smell is gone, approx. 10-15 mins. Consistency shouldn’t be too thick or thin. So, add little water if required to maintain consistency.
Dakkous is ready to serve along with rice.
Step 5. Making of Pachi Mirchi Karam:
Ingredients:
Green chilies - 10
Garlic cloves - 5
Salt - as desired
Oil - 1 tsp
Preparation:
Making this is simple, just grind all the above ingredients into a rough paste.
It`s now ready to be served with rice.
Oil for deep fry
Chicken, from Step 1
Preparation:
Add oil in pan to deep fry Chicken from Step 1.
By this, our chicken is ready and to be served with rice.
Step 4. Making of Dakkous or sauce:
Ingredients:
Tomatoes - 3
Tomato puree - 1 cup
Green chilies - 2-3
Garlic cloves - 2
Oil - 1 tbsp
Curry leaves - 6-7
Mustard - 1 tsp
Salt - as desired
Preparation:
Grind tomato, green chilies, garlic and salt to a fine paste and add tomato puree to this mixture.
Heat 1 tbsp of oil in sauce pan and add mustard seeds and curry leaves.
Let it splutter and add the tomato mixture. Cook this on low flame till the raw smell is gone, approx. 10-15 mins. Consistency shouldn’t be too thick or thin. So, add little water if required to maintain consistency.
Dakkous is ready to serve along with rice.
Step 5. Making of Pachi Mirchi Karam:
Ingredients:
Green chilies - 10
Garlic cloves - 5
Salt - as desired
Oil - 1 tsp
Preparation:
Making this is simple, just grind all the above ingredients into a rough paste.
It`s now ready to be served with rice.
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