It's Bakrid time. And what a way to celebrate this festival of sacrifice with this special Kabsa. What a biriyani is to any Malayali, Kabsa is to Arabs. Kabsa, which is famous in Arab countries, is also called Majboos in some places. UAE chef Arun Nair tries to make Kabsa with chicken pieces. Arun, hailing from Kunduparamba in Kozhikode, is working as a chef at Abhu Dhabi's Officer's Club and Hotel.

Ingredients: Chicken pieces 8 nos
Vegetable oil 1/4 cup
Finely chopped onions 2
Tomato puree 1/2 cup
Tomato chopped 2
Garlic chopped 4 cloves
Scraped carrot 2
Orange peel 10 gms
Cloves 4
Cinnammon 3 pieces
Cardamom 4
Basmati rice 1 kg
Dry grapes 1/4 cup
Badam cut into pieces 1/4 cup
Pepper for taste
Salt for taste

Fry the chopped onions in a heavy bottomed frying pan till it becomes light brown in colour. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir it well and keep it in moderate flame for 5 minutes. Add three cups of hot water, scraped carrot, orange juice, cardamom, cloves, orange peel, cinnamon, salt and pepper and again stir it well. Let the chicken pieces be cooked in moderate flame for about 25 minutes. Then remove the chicken gravy from the pan and keep it hot aside.

In the same frying pan boil rice for about 35-40 minutes in low flame. Remove the rice from the pan once it is cooked.

Now, spread the chicken which was prepared earlier on top of the rice. Decorate it with kissmiss and badams.