Flavorful Chicken Skewer Kabsa – 45 Minute Basmati Rice Feast

Chicken Skewer Biryani

A fragrant, golden‑gold chicken skewer biryani that blends Indian and Mediterranean spices. Its aromatic rice and succulent chicken make it a standout for Ramadan feasts or any family dinner. The bright citrus and a side of fresh salad add a refreshing finish.

Ingredients

• • 6 chicken skewers (about 1 lb total)
  • 2 cups basmati rice, rinsed & soaked 30 min
  • 2 whole cardamom pods
  • 2 whole green chilies
  • 1 stick cinnamon
  • 2 bay leaves
  • 1 lime, sliced (for garnish)
  • 1 Tbsp salt
  • 1 Tbsp turmeric
  • 1 Tbsp curry powder
  • 1 tsp saffron powder, steeped in 1 Tbsp hot water
  • 2 Tbsp tomato sauce
  • 2 medium tomatoes, diced
  • 2 medium onions, diced
  • 1 carrot, grated

<li½ cup orange juice

• 1 cube chicken stock
• 2 cloves garlic, minced
• 1 Tbsp sugar
• 1 liter hot water
• 2 Tbsp ghee
• 2 Tbsp oil

Salad

• 2 tomatoes, diced
• 1 green bell pepper, diced
• 1 red chili pepper, diced
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried coriander
• 1 tsp sugar
• 1 lemon, juiced

Instructions

1. Sear the chicken skewers in hot ghee and oil until golden on all sides. Remove and set aside.
2. Sauté the onions, cardamom, green chilies, cinnamon stick, and bay leaves until onions turn translucent.
3. Stir in turmeric, curry powder, and tomato sauce; cook for 1 minute until fragrant.
4. Add diced tomatoes, grated carrot, garlic, and orange juice; cook for 2 minutes.
5. Return the browned skewers to the pot; pour in the saffron water, stock cube, and 1 liter hot water.
6. Simmer over high heat until the liquid reduces slightly, then lower heat and let cook until the chicken is tender.
7. Fold in the soaked rice, remaining salt, and sugar. Cover and simmer on low heat until rice is cooked (about 15‑20 minutes).
8. Add the green bell pepper and red chili; stir gently.
9. Reduce the heat, cover, and let steam for another 10–15 minutes until the rice is fully tender.
10. Turn off the stove; let the pot sit covered for 5 minutes before fluffing the rice.
11. Plate rice at the bottom, arrange chicken skewers on top, and garnish with lime slices and fresh coriander.
12. Whisk salad ingredients together in a bowl, season with salt, cumin, coriander, sugar, and lemon juice.
13. Serve the biryani with the fresh salad on the side.