Kabseh (With Sunwhite Jasmine Rice) Recipe

Posted on
Rinse the rice and soak it in water for Kabseh (with Sunwhite Jasmine rice) Recipe


3 cups Sunwhite Jasmine/aromatic rice
5-10 pieces cooked chicken breasts/thighs
5 tablespoons vegetable oil
4 cups chicken stock (resulting from boiling the chicken)
2 medium onions, chopped finely
8 cloves garlic, sliced finely
8 carrots, diced
4-5 tomatoes, peeled and juiced
4 tablespoons tomato paste
2 tablespoons kabseh spices
Salt and pepper
¼ cup roasted almonds
¼ cup roasted pine nuts


Rinse the rice and soak it in water for 5 minutes. Strain it well and set it aside.

In 2 tablespoons of vegetable oil, cook the onions for 2 minutes then add the garlic and carrots mixing well with the oil until the carrots become tender.

Add the tomato juice and paste sprinkling with some salt, pepper, and 1 teaspoon of kabseh spices. Cook the mixture for 3-4 minutes stirring continuously.

When it starts boiling, stir in the rice mixing it well with the sauce. Pour in the chicken stock gradually until the rice is fully covered. Stir to combine. Cover the pot and cook the rice over low heat from 15 to 20 minutes.

Preheat the panggangan to 180 Celsius degrees.

Mix 2 tablespoons of tomato paste with 2 tablespoons of oil, 1 tablespoons of kabseh spices, salt and pepper. Brush the chicken pieces with this mixture from all sides. Grill the chicken in the preheated panggangan for 20 minutes until browned and cooked well.

Spoon the rice into a serving platter and top it with the chicken pieces.

Garnish with the toasted nuts and serve hot with salad and yogurt.

Source: Sunwhite

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *