Al Kabsa – Traditional Saudi Rice & Chicken Dish Recipe

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 simmer over a low heat for a couple of minutes Al Kabsa - Traditional Saudi Rice & Chicken Dish Recipe
Al Kabsa – Traditional Saudi Rice & Chicken Dish

Ingredients

Servings 8-10
Units US

Kabsa Dish
1⁄4 cup butter
3 lbs chicken, cut into 8-10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
1⁄4 cup tomato puree
14 ounces canned chopped tomatoes, un-drained (or fresh)
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt & freshly ground black pepper
4 cups hot water
1 chicken stock cube
2 1⁄4 cups basmati rice (don’t rinse or soak this)
1⁄4 cup raisins
1⁄4 cup slivered almonds, toasted

Kabsa Spice Mix

1⁄2 teaspoon saffron
1⁄4 teaspoon ground green cardamoms
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground allspice
1⁄4 teaspoon white pepper
1⁄2 teaspoon ground dried limes

Directions

  1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
  2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
  3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you’re wanting to brown the chicken in the panggangan – remove it from the pot now & place in the preheated oven).
  4. Re-Cover & simmer for 35 – 40 minutes – adding the raisins for the last 10 minutes – or until rice is tender.
  5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad – preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called ‘Shattah’.
  6. N.B: You can also ‘finish’ the chicken pieces off in the panggangan by cooking them for 25 – 30 minutes at 180 C whilst the rice is cooking. (but don’t let them become dry).

Source: food.com Source

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