Kabsa

For the Chicken and Rice:

• 4 bone-in, skin-on chicken thighs and 4 bone-in, skin-on drumsticks (about 2 1/2 pounds total)

• 5 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight

• 4 teaspoons ghee or extra-virgin olive or vegetable oil

• 1 large yellow onion (10 ounces; 283 g), finely chopped

• 5 cloves garlic, minced

• 2 1/4 teaspoons finely grated fresh ginger

• 3 tablespoons (45 ml) tomato paste

• 1 tablespoon ground cumin

• 2 1/4 teaspoons ground cinnamon

• 2 teaspoons ground coriander

• 1 1/4 teaspoons ground turmeric

• 1 1/4 teaspoons ground allspice

• 1 teaspoon freshly ground black pepper

• 1/8 teaspoon ground cloves

• 4 cardamom pods

• 2 medium tomatoes (about 9 ounces; 255 g), finely chopped

• 1 large carrot (6 ounces, 170 g), peeled, cut in half crosswise, and shredded on the large holes of a box grater

• 2 bay leaves

• 1 loomi lime or 1 (3-inch) strip lime peel (see notes)

• 1 teaspoon orange zest (from 1 orange)

• 2 cups (400 g) basmati rice, rinsed until water runs clear (see notes)

• 2 1/2 cups (600 ml) water

For the Raisin-Nut Topping:

• 2 tablespoons (30 ml) extra-virgin olive oil

• 1/4 cup (45 g) golden raisins

• 3 tablespoons (35 g) slivered almonds

• 2 tablespoons (25 g) pine nuts

• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or same weight

• Daqoos, optional

• Plain whole-milk yogurt, optional

Directions

1. For the Chicken and Rice: Pat chicken thighs and drumsticks dry with paper towels. In a large bowl or plate, combine chicken with 2 1/2 teaspoons kosher salt. Mix well to combine. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

2. In a large Dutch oven, heat ghee or oil over medium-high heat until shimmering. Working in two batches, add chicken thighs and drumsticks, skin-side down, and cook until skin-side is golden brown, 5 to 7 minutes, lowering heat as needed if Dutch oven starts to get smoky. Transfer chicken to a large plate and set aside.

3. In now-empty Dutch oven, add onions and cook over medium heat, stirring occasionally, until lightly golden, about 5 minutes. Add garlic, ginger, tomato paste, cumin, cinnamon, coriander, turmeric, allspice, black pepper, cloves, and cardamom. Cook, stirring occasionally, until very fragrant, about 1 minute.

4. Stir in tomatoes, carrots, bay leaves, loomi lime or lime peel, and orange zest. Cook, scraping bottom of Dutch oven to loosen browned bits, until tomato mixture is jammy and starts to stick to the bottom of the pot, about 4 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 2 minutes. Add water and remaining 2 1/2 teaspoons kosher salt. Nestle chicken into water, along with any accumulated liquid, skin-side up, and bring to a boil over medium-high heat. Reduce heat to a simmer and cook, covered, over medium-low heat, until rice is tender, liquid is mostly absorbed, and bottom of rice forms a golden crust, 25 to 29 minutes, adjusting heat as needed to maintain gentle simmer. (Some grains at the very top might not appear fully hydrated.)

5. Transfer chicken to a large plate, gently fluff with two forks or wooden spoons, removing cardamom pods, bay leaves, and loomi lime or lime peel, if desired. Cover and let steam off heat until fully tender, about 10 minutes. Keep covered until ready to serve. If desired, while rice rests, adjust oven rack 6 inches from broiler element and heat broiler on high for at least 5 minutes. Transfer chicken to wire-rack-lined rimmed baking sheet, and broil chicken until spotty brown, 2 to 3 minutes.

6. For the Raisin-Nut Topping: While rice cooks, in a small skillet, heat oil over medium heat until shimmering. Add slivered almonds and cook, stirring constantly, until almonds turn very lightly golden, about 1 minute. Add pine nuts and cook, stirring constantly, until pine nuts turn lightly golden, about 1 minute. Add raisins and cook until almonds and pine nuts turn golden and raisins plump, about 1 minute. Immediately transfer to a plate or bowl to prevent further darkening. Season with salt; set aside.

7. To Serve: Transfer rice to a large serving platter and top with chicken. Pour raisin-nut mixture, along with the oil, over rice and chicken. Serve with daqoos and yogurt on the side, if desired.

Special Equipment

Box grater, large Dutch oven, small stainless-steel skillet

Beef Tortilla Rolls

20 Flour Tortillas, fajita-size

2 lbs Ground Beef

2 tbsp Taco Seasoning see recipe below

2 tbsp Corn Starch

2 cups Beef Broth

½ cup Oil

For Garnish, if desired

Sour Cream

Green Onions chopped

Sriracha or Taco Sauce

Preheat oven to 425degF

In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink.

Combine cornstarch, taco seasoning and beef broth in a large measuring cup. Pour over ground beef and bring just to a bubble. Reduce heat to medium low and let simmer until thickened.

Fill each tortilla with a about 2 tablespoons of beef mixture. Roll up tightly and spray with cooking spray.

Line out on rack on a parchment paper lined baking sheet. Bake for 15 minutes then turn each and cook another 10 minutes.

Serve with desired garnish (sour cream, salsa, hot sauce, green onions)

Kathi Roll

Meat - 1 lb., minced ( Chicken or Mutton) or Paneer

Garam Masala - 1 tsp

Ginger Garlic Paste - 2 tsp

Salt

Onion - 1

Tomato - 1

Green Chilli - 2

Garlic - 2

Oil - 2 tbsp.

Turmeric - 1 tsp

Cumin Powder - 1 tsp

Coriander Powder - 1 tsp

Chilli Powder - 1 tsp

Chaat Masala - 1 tsp

Carrot - 1, grated

Lemon Juice - 2 tsp

Cilantro

Paratha - 4

Egg - 1, whisked

Green Chutney - 1/4 cup

Marinate the Meat with Garam masala, Ginger Garlic paste and required Salt. Keep aside in the Refrigerator for at least 1 hour.

In a blender add Onion, Tomato, Green Chilli and Garlic; grind to a fine paste.

Heat Oil in a skillet. Add the ground paste; cook until Oil oozes out from the masala. Add Turmeric, Cumin, Coriander, Chilli and Chaat Masala. Sauté until you get a nice aroma. Now add the Carrot and Meat and season with required Salt. Cook closed for 20 min on medium heat or until well done. Turn off stove and add Lemon Juice and Cilantro.

Brush both sides if the Paratha with Egg and place on hot tawa. Smear with Butter followed by Green Chutney and then spoon the Meat mixture in the center. Roll and secure with a toothpick if needed.