كابلي الدجاج

Pour in the salt, orange juice, and orange zest, then let the mixture simmer.

Serve the Kabuli hot with nuts or yogurt, as desired

Cover the pot, reduce the heat, and let it cook for 40 minutes until the rice is fully cooked.

Layer the drained rice over the chicken and pour the saffron powder and Kadi water on top.

Optionally, add the green chili pepper on top of the chicken mixture.

Boil the rice in water for 5 minutes, then drain it.

We soak the rice in cold water for half an hour.

Add the potato cubes and let the mixture cook on low heat for 5 minutes.

We cut the potatoes into small cubes.

Chop the onion into thin slices and then finely mince it.

Add grated tomatoes and tomato paste, stirring until combined.

We grate 4 tomatoes.

We add turmeric, Kabuli spices, mixed spices, turmeric, cumin, cardamom, and black pepper, then mix the ingredients well.

We add cinnamon, cloves, bay leaves, and black lime with a small slit in it, as shown in the video.

Add the mashed garlic and ginger, stirring well to blend the flavors.

Add salt, then the chicken pieces, and stir until slightly browned.

Add the chopped onion and sauté until softened.

Heat vegetable oil in a pot over medium heat.