Ingredients
- • 1 1/2 cups White Basmati Rice-cleaned & rinsed (Do not use other kinds of rice for this recipe)
- • Water (amount varies according to the size of boiler-pot you are using)
- • 1 Tomato cut up in small pieces
- • 1 small to medium onion chopped
- • 2 heaping teaspoons of Baharat spice ground (Garam Masala)
- • 3 heaping teaspoons of cardomon ground
- • 3/4 can of tomato paste
- • 6 teaspoons of olive oil
- • 1 small snack box of raisins
- • 1 small chicken cut in sections (a frying chicken will do)
- • salt to taste
- • 1 cinnamon stick
- • 2 packets (.19 oz each) of "Wyler's instant beef broth (optional)
- • 1 dried black lemon
- • 2 heaping teaspoons powdered garlic
Instructions
- Thaw chicken according to meat packing directions, wash chicken thoroughly and take the
- skin off the chicken. Set aside skinned chicken, but nolonger than a few minutes so as not to
- promote bacterial growth.
- 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. (adding the 2 packets of "Wyler's instant beef broth
- at this time is optional).
- 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. & 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.
- 1Bring 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 shattah (hot sauce).
- This recipe serves 3 people.
