
This chicken kabsa-style rice platter layers fragrant basmati rice with crispy chicken drumsticks and a bold, spicy gravy. Finished with fried onions, green onions, and fries, it makes a colorful, satisfying meal for sharing.
Marinate the chicken drumsticks with yogurt, tandoori chicken masala, Kashmiri chili powder, and salt. Cover and refrigerate for 2 to 3 hours so the chicken absorbs the seasoning.



Heat oil in a deep pan and fry the marinated chicken drumsticks until browned and nearly cooked through. Remove the chicken and set aside.



In a separate pan, use a little of the remaining oil to saute the onions and chopped green and red capsicum until softened. Stir in the red chili sauce, green chili sauce, soy sauce, and a portion of the Schezwan sauce. Cook until the mixture looks glossy and the oil begins to separate.

Add a splash of water to loosen the sauce, then return the fried chicken to the pan. Simmer until the chicken is fully cooked and the gravy thickens enough to coat the pieces well.



For the rice, heat a little oil in another pan and add dried red chili if using. Add the remaining capsicum and cook briefly, then stir in the rest of the Schezwan sauce, tomato-style chili sauce if desired, and fried onions.
Add the half-cooked basmati rice and a small amount of water. Gently fold so the grains stay separate, then cover and cook on low heat until the rice is fully tender and has absorbed the flavors.
If you want a smoky finish, use the dhungar method: place a small piece of hot charcoal in a heatproof bowl set inside the pan, drizzle a few drops of oil over the charcoal, then immediately cover for 2 to 3 minutes. Repeat for the rice and the chicken gravy if desired.
To serve, spread the rice on a large platter and spoon the spicy chicken gravy over the top. Garnish with chopped green onions and French fries, and arrange sliced cucumber and carrot around the edges if desired.
If Schezwan sauce is very salty or spicy, reduce the chili sauces slightly and taste before adding more salt. For the best texture, use basmati rice that is only about 70% cooked before finishing it in the pan. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated with a splash of water.




