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Hope you like this recipe 😊

I made this yesterday, I didn't like it.... I loved it... thanks a ton!!!!!

@loveheena1 so glad you loved it 😍

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Thank you so much 😊

Hi , the detailed recipe is in the description box 👍

For about 15 mins or until golden brown .

@SaraCooksForYou tried this yesterday, it was the best!!! but I think the chicken can be sliced lightly b4 cook so that the masala can get into inner part of chicken & enhance the flavour of chicken when eating

@arsheedah_26 so glad you liked it 😊 Yes that’s a good idea you can make slits in the chicken pieces and after boiling the chicken you can add some additional spices before baking or shallow frying . Try some of my other Arabian recipes as well and give me your opinion.

@SaraCooksForYou great, I loved a lot.. but next time must make slits before bake into oven.. sure can u share me those link in comment?

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Yes Ofcourse the experts in the Arab lands can definitely make the real authentic Kabsa with the taste and aroma . Thanks for your feedback 👍

No one is going to fly to sudia Arabia just to try some real Khabsa. Instead why dont you tell us what spices shes missing.

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Thank you so much for letting me know I’m so glad you liked it ❤️ Let me know if your guests liked it 👍

@@SaraCooksForYou yesterday was osm feedback was well I was waiting for that 😊 thanku I hope I will make more with your food recipe 🙏🙏👌👌🫡

Thank you so much 😊 so glad your guests enjoyed the meal ❤️👍

Thank you 😊

The taste is different give it a try . I guess it’s the same with most dishes the ingredients are the same but still every dish tastes different.

Sure please try it 👍

Hi , you can find garam masala in the Indian section of your grocery store . It’s a combination of many Indian spices

Hey so glad you liked this recipe , yes these are age old recipes from the great grand mothers kitchens . This you can make from either beef or lamb it has to be boneless meat cut into thin strips . Marinate them and allow them to dry in the sun , if you don’t want them extremely dry air it in sun for 1-2 days and deep fry in oil and taste them, if they are rubbery you can dry them further . You can store in an airtight container and keep in the fridge if completely free from moisture, if not better to freeze them . This depends on your taste , so once you make this , the next time you make them you can dry them accordingly.

Thank you 😊 I’m glad you liked it . You can use a part of it , as it’s made in large quantities not possible to use the entire thing . U can just add some chopped onion , coriander , green chili and lemon and enjoy as a snack.

Hope you like it ❤️

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Yes it maybe available in Asian stores I’m not sure though .

Wa iyyakum

Thank you so much for your lovely comments 😀👍

Glad you like it!

It might take atleast 5-6 hours of cooking, but you need to keep replacing the water .

Thank you so much 😊

Thank you 😊

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Hi , they are teaspoons . You can reduce the spice to suit your taste , but if you are following the exact same quantities then the amount of spices will be fine , Ofcourse you can alter it to suit your taste .

❤️ thank you 😊

That’s so sweet, let me know if you liked it 😊

As long as it’s in the freezer you can keep it for a long time. Some of my viewers have stored this for upto 3 months . I would recommend freeze it without the eggs , you can add the eggs when you plan to consume it . Eggs don’t taste good in the kutt when they are frozen .

@SaraCooksForYou thanks :)

So glad you liked this recipe ❤️

Tast

Thank you so much 😊 so glad you liked it

Thank you so much for your kind words 😀

You’re welcome 😀

Hi , you can use 1/8 tsp each just imagine if you grind 2 cardamoms what would be the amount and 2 cinnamon sticks . I feel it would be about 1/8 tsp . Hope this helps .

@@SaraCooksForYouHi! Thank you so much for your reply, i appreciate the gesture. I used 1/2tsp for the Cinnamon and Cardamom but it still turned out really delicious. Thank you for sharing this recipe! ❤

@alinaandana thanks for letting me know I’m so glad you liked this recipe 😊

Hi , eventually it does get soggy so you need to assemble this dish just before serving. It stays crisp maybe for about 1/2 an hour . I generally make this just before serving as it’s wiped out immediately.

Let me know if you liked it 😀

Thank you 😊

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Yes 😊

Thank you so much 😊

Where do you live ? That was available brand from the gulf

@@SaraCooksForYou I am in the U.S. Maybe I am able to find it on Amazon? or if one of my friends go back to their country, I can tell them to give me the brand. ❤️

@PcfulSol since it has been a long time since I posted the recipe , dont remember exactly but I would always buy either KDD or Nada .

@@SaraCooksForYou Thank you so much!

These spices are used to make Kabsa which has quite a few spices in it apart from these .

Thank you for your feedback

Thank you so much for watching ❤️

1/4 cup daal sakte hai , you can increase it depending on the number of teetar. Agar thoda Zyada pani reh jaye tho cook it and reduce before frying.