Chicken Kabouli Interior Style
Experience a burst of flavor with Chicken Kabouli Interior Style, a fragrant and soul-warming rice dish that hails from the heart of traditional Indian cuisine. This one-pot masterpiece combines tender, bone-in chicken simmered in a rich, spiced yogurt gravy layered with fluffy basmati rice, infused with aromatic whole spices like cinnamon, cardamom, and cloves. Enhanced with vibrant herbs like cilantro and mint, along with golden raisins and optional fried cashews for a touch of sweetness and crunch, this Kabouli is slow-baked to perfection for a melt-in-your-mouth experience. Perfectly suited for festive gatherings or comforting family meals, this recipe melds bold spices, creamy textures, and savory goodness in every bite. Serve this showstopping dish hot, accompanied by a cooling raita or fresh salad for the ultimate feast.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 2 cups Basmati rice
- 1 cup Yogurt
- 2 large Onions (finely sliced)
- 2 medium Tomato (chopped)
- 2 tablespoons Ginger-garlic paste
- 4 pieces Green chilies (slit)
- 6 pieces Cloves
- 2 inches Cinnamon sticks
- 4 pieces Green cardamom pods
- 2 pieces Bay leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 0.5 cup Golden raisins
- 0.5 cup Cashews (optional, fried)
- 0.5 cup Cilantro (chopped)
- 0.5 cup Mint leaves (chopped)
- 4 tablespoons Ghee (clarified butter)
- 2 tablespoons Oil
- 2 teaspoons Salt
- 4 cups Water
Instructions
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for 30 minutes and then drain.
In a large pot, heat 2 tablespoons of oil and 2 tablespoons of ghee over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon sticks, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Add the sliced onions and cook until golden brown, stirring occasionally.
Stir in the ginger-garlic paste and sauté until the raw aroma disappears, about 1 minute.
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil starts to separate and the mixture becomes a thick paste.
Add the chicken pieces to the pot and sauté on medium-high heat for 5-7 minutes until the chicken is lightly browned.
Lower the flame and mix in the yogurt, stirring well to coat the chicken evenly. Add the green chilies, mint leaves, and cilantro. Cover and let it cook for 15 minutes until the chicken is tender.
In another large pot, bring 4 cups of water to a boil. Add a teaspoon of salt and the soaked rice. Cook the rice until it's about 70% done. Drain and set aside.
Preheat the oven to 180°C (356°F).
In a deep oven-safe dish, layer half of the partially cooked rice. Top with the chicken and its gravy, then layer the remaining rice on top.
Drizzle the remaining 2 tablespoons of ghee over the rice and garnish with golden raisins and fried cashews (if using).
Cover the dish tightly with aluminum foil or a lid to trap the steam. Bake in the preheated oven for 20-25 minutes to allow the flavors to meld.
Remove from the oven and let it rest for 5 minutes before fluffing the rice gently with a fork.
Serve hot, garnished with additional chopped cilantro and mint as desired.
Nutrition Facts
Calories |
4592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.1 g | 359% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 5993 mg | 261% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 102.5 g | ||
| Protein | 239.8 g | 480% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1363 mg | 105% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6223 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
