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By : Firoosa Binth Zubair
Chicken: 1 kg 
Basmati rice: 2 cup
Onion: 3 medium
Tomato: 1 big
Green chili: 2 pcs
Bay leaves: 2-3 pcs
Garlic chopped: 2 pcs
Ginger chopped: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon sticks: 2-3 big
Loomi/Black limes: 4 pcs
Cumin: 1 tsp
Coriander: 1/2 tbsp
Kabsa masala: 1/2 tbsp
Salt: to taste
Pepper powder: 1/2 tbsp
Tomato paste: 1 can
Chicken broth: 4 cup
Cashew and raisin: Garnishing
Water: 4-5 cups

Method for cooking Chicken:
Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes (make 3-4 holes on the lemon) and cumin, saute for 2-3 minutes. Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes. Add chopped tomato and tomato paste saute till the oil starts sepearte. Mix well until sauce thickens, reduce heat to medium. Add chicken pieces, sauté for 2-3 minute. Cover and cook for 5 minutes without adding water. Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well. After the chicken has cooked reserve chicken broth for rice. Take out the chicken pieces from the curry and keep it aside.

Method for cooking Rice:
Wash and drain the rice. In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice. Lower the flame, cover and cook untill the rice is cooked.

To fry Chicken:
Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color.

Final arrange:
Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and risins.

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