Kabaliyath rice, a delicious Arabian rice-based dish made in the Instant Pot…
An Arabian or Middle Eastern chicken and rice delicacy, a perfect one-pot meal. I made this in the Instant Pot, hence it was effortless to make this. Chicken and Basmati rice were cooked separately. While making chicken masala, Kabsa spice mix was added. Kabsa spice mix is a popular Arabian or Middle Eastern spice added to most of their dishes. I made the homemade kabsa spice mix, it’s available at most Middle Eastern stores you can use that as well.
In the Instant Pot, chicken legs or bone-in chicken pieces are pressure cooked for 5 minutes along with sauteed onions and spices, after that cooked in saute setting for 15 to 20 minutes till the gravy thickened. This will ensure, chicken has cooked well. To the chicken masala, sliced green pepper and carrots are added, this is quite a different addition to our usual chicken masala.
Basmati rice was cooked separately in the Instant Pot for 6 minutes. Topped the cooked basmati rice with the chicken masala. Aromatic, flavorful, and delicious Kabaliyth rice will be ready in no time to be devoured.
Homemade Kabsa Masala
Cooking Video
- Whole coriander seeds- 1 tbsp
- Whole fennel seeds- 1 tbsp
- Whole black peppercorns- 1 tbsp
- Whole black cardamoms- 1 tbsp
- Turmeric powder- ½ tbsp
- Dried Ginger- ½ tbsp (powder or dried root)
- Oil- 3 tbsp
- Onion, sliced thin- 5, yellow or red onions
- Salt- 1 tsp
- Ginger-garlic paste- 1 tbsp
- Green chilies, sliced- 2 to 4
- Kabsa masala- 1 tbsp
- Coriander powder- 1 tsp
- Turmeric powder- ¼ tsp
- Salt- 1½ tsp
- Chicken bone in pieces- 8 to 10
- Chicken Bouillon cube- 1
- Ground black pepper- 1 to 2 tsp
- Green pepper, sliced thin- 1
- Carrots, cut thin rounds- 1
- Cilantro, chopped- ¼ cup
- Mint leaves, chopped- 10 fresh leaves
- Oil- 1 tbsp
- Dried bay leaf- 1
- Whole cardamom- 2
- Whole cloves- 2
- Whole cinnamon- 2 inch slice
- Basmati rice- 2½ cups (soaked & rinsed)
- Kabsa masala- 1 tsp
- Water- 2¾ cups
- Salt- 1 tsp
- Ghee- 1 tbsp
- Making Kabsa masala: In a spice blender, add all the whole spices mentioned 'for making kabsa masala', grind to a fine powder. Store this in an air tight container.
- Turn on the Instant Pot.
- Select Saute Setting, Medium Temperature. The IP I've used is Ultra model.
- Let hot sign appear on display.
- Add oil.
- Add onions, season with 1 tsp salt, saute for 3 minutes.
- Add ginger-garlic paste and green chilies.
- Cook onions till they turn light golden in color.
- Do not brown the onions, stainless steel pot will turn brown
- Add kabsa masala, coriander powder, turmeric powder and salt, combine well.
- If the bottom of the stainless steel pot is turning brown, add 2 tbsp water to deglaze.
- Add bone in chicken pieces, combine well.
- Add chicken bouillon cube, combine well.
- Close with the lid.
- Select Pressure cook setting, Set time to 5 minutes at high pressure.
- After 5 minutes pressure cooking, do a quick pressure release.
- Open the lid.
- There will be liquid or chicken gravy in the pot, we need to thicken the gravy.
- Turn on Saute setting at Normal Temperature.
- Cook for 5 minutes. After that, add ground black pepper, green pepper, carrot, cilantro and mint leaves.
- Cook for 15 to 20 minutes till the gravy thickens, ensure to keep stirring to prevent from sticking to the bottom of the pot.
- Remove the stainless steel pot from the IP and keep it covered.
- Soak basmati rice in water for 30 minutes. After 30 minutes, strain the rice taken in a strainer and rinse well.
- Turn on Saute setting in IP, normal temperature.
- Let hot sign appear on display.
- Add oil, followed by dried bay leaf, whole cardamom, cloves and cinnamon.
- Add soaked and rinsed basmati rice, combine well.
- Add kabsa masala and salt.
- Add water, combine well.
- For 2½ cups rice, 2¾ cups water is required to make soft rice in Instant Pot.
- Add ghee, combine well.
- Close the pot with the lid.
- Select pressure cook setting, set time to 6 minutes at High pressure.
- After 6 minutes pressure cooking, do a quick pressure release.
- Open the lid, fluff the rice using a spoon.
- If the rice texture is crisp, keep it covered for a few minutes in IP, rice will turn softer.
- Into a large platter, spread the cooked rice as the bottom layer.
- Top the rice with chicken masala.
- Garnish with chopped cilantro.
- Enjoy the delicious Kabaliyath Rice.
- If you don't have an IP.
- Cook the chicken masala in a large saucepan: saute onions till golden brown, add spices and chicken.
- Cook the chicken covered till chicken has cooked well. After that add green pepper and carrots.
- Cook for a few more minutes till the gravy thickens.
- Cook the basmati rice in a saucepan placed over medium heat.
- For 2½ cups rice, add 5 cups water ( rice : water ratio is 1 : 2, while cooking over stovetop).
- It will take 15 to 20 minutes for the rice to cook well.
- Top the cooked basmati rice with chicken masala and enjoy.
