kabse

Begin by heating olive oil in a heavy-bottomed pot to caramelize the chicken pieces until they develop a golden-brown crust, sealing in their juices. Then, add a maggi cube to enrich the broth's flavor and let the chicken simmer gently for around 30 minutes until tender and infused with seasoning. Meanwhile, in a separate pot, toss in all the chopped vegetables—green and red peppers, mushrooms, sweetcorn, and carrots—and caramelize them over medium heat until they soften and their natural sweetness is enhanced. This step is crucial as it builds a flavorful foundation for the dish. Once the chicken is tender and the vegetables are perfectly softened, combine the rice, a handful of raisins, turmeric, kabse spice, a pinch of salt, and black pepper with the vegetable mixture. Pour in two and a half cups of water to allow the rice to absorb the spices and cook thoroughly, stirring occasionally to prevent sticking. After the rice is cooked and fluffy, transfer the entire mixture to an oven-safe dish and place it in the oven for a brief finishing bake. This allows the flavors to meld together beautifully and gives the top a lovely slightly crisp texture. For a perfect meal, serve your kabse hot, garnished with additional raisins or chopped fresh herbs if desired.