4 Serves
71 Mins
Prepare the chicken and vegetables by chopping the onion and garlic using a chefs knife on a cutting board.
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IndianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
83 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
887 mg / 1,250 mgPotassium
1343 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
105 µg / 55 µgFiber
8 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
282 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Sauté the onion and garlic in the pot until softened, then stir in the Kabsa spice blend and tomato paste.
Add the chicken and sear until browned, then pour in water and season with salt and pepper.
Stir in the basmati rice, cover the pot, and simmer until the liquid is absorbed and the rice is tender.
27
g32
g25
g
Indian