Method                    
1. In a mixing bowl, add vinegar and brown sugar. Mix well, slice the onion and soak in the mixture for 1/2 hour.                    
2. In another mixing bowl, add yogurt, Salt, pepper, garlic, and lemon juice. Mix well and place it in the chiller to keep it aside.                    
3. In a heated pan, stir-fry the chicken cubes until they turn golden.                    
4. Add the onion, garlic, and ginger - stir-fry well.                    
5. Add the tomato sauce and all the spices. Mix well and simmer on low heat until the chicken is cooked.                    
6. In a pan with deep hot water, add oil and soak the rice inside. Add Salt and kabsa masala until the rice is cooked.                    
7. On a serving plate, arrange the rice and top with the chicken.                    
8. Garnish with parsley.                    
9. Serve with the onion and pickle, and garnish with spring onions.                    
 

Ingredients

• 50g Apple Vinegar
• 120ml Water
• 10g Sugar
• 5g Sea Salt
• 70g Red Onion
• 40g Lemon
• 50g Parsley
• 20g Garlic
• 150g Yoghurt
• 70g Kabsa Masala
• 10g Brown Sugar
• 40ml Olive Oil
• 250g Chicken Cubes
• 300g Basmati Rice
• 5g Green Chilli
• 10g Fresh Ginger
• 20ml Sunflower Oil
• 100g Tomato Sauce
• 10g Cumin Powder
• 10g Black Pepper
• 10g Cardamom
• 10g Cinnamon Powder
• 5g Cinnamon Stick
• 60g Carrots