Al Kabsa Traditional Saudi Rice And Chicken Recipes

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AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH



Al Kabsa - Traditional Saudi Rice (& Chicken) Dish image

Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?

Provided by Um Safia

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

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
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

Steps:

  • 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.
  • Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
  • 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 oven - remove it from the pot now & place in the preheated oven).
  • Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
  • 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'.
  • N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38

CHICKEN KABSA RECIPE



Chicken Kabsa Recipe image

Kabsa is widely recognized as the national dish of Saudi Arabia, but is eaten across the Middle East.

Provided by Chef Tariq

Categories     Chicken

Time 1h5m

Number Of Ingredients 23

6 Chicken Thighs/Legs
2 tbsp Vegetable Oil
2 Cloves (whole)
⅛ tsp Nutmeg
⅛ tsp Cumin
⅛ tsp Coriander
½ tsp Saffron
¼ tsp Cardamom
½ tsp Cinnamon
½ tsp Allspice
¼ tsp White Pepper
½ tsp Dried Lime Powder
2½ tsp Salt
¼ cup Butter
1 Onion (diced)
6 Garlic Cloves (minced)
¼ cup Tomato Paste
1 can Diced Tomatoes
2½ cups Basmati Rice
5 cups Chicken Broth
¼ cup Raisins
¼ cup Slivered Almonds
Pinch Black Pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
  • Mix all spices and salt in a small bowl.
  • Rinse the rice in a sieve with running water until water runs clear.
  • Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
  • Add the chicken and stir until well coated with the tomato sauce.
  • Add rice and spices. Mix well.
  • Add chicken broth, and bring to a boil.
  • Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
  • Cook for roughly 20 minutes until you have cooked the rice.
  • Toast slivered almonds in a pan over medium high heat until browned.
  • Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
  • Add more salt and pepper to taste.

Nutrition Facts : Calories 724 kcal, Carbohydrate 77 g, Protein 27 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 131 mg, Sodium 2032 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN



Al Kabsa - Traditional Saudi Rice and Chicken image

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Provided by EmiratiWife2010

Categories     Meat and Poultry Recipes     Chicken

Time 2h10m

Yield 8

Number Of Ingredients 23

½ teaspoon saffron
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground white pepper
½ teaspoon dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

Steps:

  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g

AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE



Al Kabsa - Ancient Arabian Chicken and Fragrant Rice image

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159

Provided by French Tart

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 kg chicken piece
500 g basmati rice
2 dried limes, finely chopped
250 g fresh tomatoes
250 g onions, peeled and diced
50 g garlic cloves, peeled and finely diced
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
50 ml olive oil
2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)
250 g fresh tomatoes
100 g of fresh mint, leave
5 g salt
50 g green chili peppers
water

Steps:

  • Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
  • Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
  • Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
  • Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
  • Remove the lid, stir well and serve with the following sauce.
  • Accompanying Sauce.
  • Skin the tomatoes and mix all the ingredients together, season to taste.
  • Serve the Kabsa with the tomato sauce and flatbreads.
  • NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.

Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN



Al Kabsa - Traditional Saudi Rice and Chicken image

Kabsa was the first Arabic dish I ever made. It turned out extremely delicious and is a new favorite. Serve al kabsa with fresh mixed cucumber, carrot, lettuce, and tomato salad - preferably with a little lime vinaigrette. Some fresh pita bread on the side would also be nice. Saudis like their kabsa with a hot sauce called "shattah." Enjoy!

Provided by EmiratiWife2010

Categories     Chicken Recipes

Time 2h10m

Yield 8

Number Of Ingredients 23

½ teaspoon saffron
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon dried whole lime powder
¼ teaspoon ground cardamom
¼ teaspoon ground white pepper
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water, plus more if needed
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

Steps:

  • Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
  • Make rice: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
  • Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
  • Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
  • Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g

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