Whosayna’s Khabsa

6 servings
40 Minutes to prepare
30 Minutes to cook


  • 1. 1) 3 cups Basmati rice 2) 2 Lemon Rind (grated) 3) few strands of Saffron (soak in lemon juice) 4) Salt 5) 2-3 Food Colors 6) few Cashewnuts 7) few Almonds 8} 4 Cinnamon sticks 9) 7 Cardamon 10) 2 tomatoes (chopped) 11) 1/2 cup Yogurt 12) 1 Green Chilli 13) Turmeric powder (pinch) 14) 1 tsp Cummin powder 15) 2 Carrots (grated) 16) 1 Capsicum (grated) 17) 1 Lemon Juice 18) 2 Onions (chopped) 19) few Black Pepper 20) few Cloves 21) 7 cloves of Garlic (chopped) 22) 1 cube Chicken Stock 23) 1/4 cup Corriander leaves (chopped)


1. Blend yogurt, tomatoes, cummin powder, garam masala, turmeric powder, chicken stock cube n green chilli... Braise onions in 1/2 cup ghee n oil, add cinnamon sticks, cloves, cardamon n black pepper, till onion is golden brown color... Add blended tomato mixture, rice, lemon rind, lemon juice n saffron, salt, and water... Boil rice n let it cook, then keep for simmering... In a pan heat up 1 tbsp of ghee n fry the almonds n cashewnuts add carrots n capsicum, add this to the rice n toss well, put colors on each side, add corriander leaves n mix it, let it simmer... When rice done make dhuuan/smoke of charcoal n ghee on a bowl made of foil, cover the lid properly n let the smoke be intact.... Serve Mandi with grilled Chicken, Mutton or Kebobs....

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