How to make it

  • 1. 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.
  • 2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.
  • 3. Add boiling water to the boiler-pot until half full.
  • 4. 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
  • the raisins to the already browned onions. (adding the 2 packets
  • of "Wyler's instant beef broth at this time is optional).
  • 5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).
  • 6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid
  • 7. 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.
  • 8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
  • 9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
  • 10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth thatyou had previously set aside in a bowl.
  • 11. 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 Cover with a lid over with aluminum foil.
  • Do not open or peek at it for at least 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 theBasmati 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.
  • 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).

Reviews & Comments 4

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    " It was excellent "
    danadooley ate it and said...
    This sounds very much like something I had in Jordan a long time ago. I can't remember the name but I remember how delicious it was - like chicken biryani but even better. Thanks for sharing this recipe.
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  • kareninflorida 11 years ago
    This sounds delicious. Basmati is the only rice I prefer to use; I think it's so much more flavorful than other types of rice. I wonder, can this recipe be adapted so it can be made in a slow cooker?
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  • berry 11 years ago
    Thanks for share these wonderful recipes!!! yummy.
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  • darbar 12 years ago
    This sounds interesting and yummy.
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