Recipe-\r
soaked white basmati rice(bheege hue basmati chawal) 1/2 kg\r
chicken(murga) 1 kg\r
\r
for kabsa powder-\r
coriander powder(dhania powder) 2 tbsp\r
cumin powder(zeera) 1 tsp\r
white peppercorns(dakhni mirch) 15-16\r
star anise(chakraphool) 2\r
cloves(long)7-8\r
cinnamon stick(daalchini)6-7\r
green cardamom(hari elaichi) 6-7\r
nutmeg(jaefal) 1/2 piece\r
mace(javitri) 1/2 piece\r
\r
black peppercorns(kali mirch)1/4 tsp\r
cloves(long) 5\r
green cardamom(hari elaichi) 6\r
black cardamom(badi elaichi) 1\r
bay leaves(tezpat) 3-4\r
grated tomatoes(kaddukas kiye hue tamatar) 4\r
chopped onion(kati hui pyaz) 2\r
ghee/oil 100gm\r
lemon zest(nimbu ka chhilka) of 2 lemons\r
water(pani) 1300ml\r
salt(namak) 1 and 1/2 tsp\r
cashew(kaju) 1 fist\r
raisins(kishmish) 1 fist\r
fried onion(tali hui pyaz) 1 small\r
\r
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