KABSA ARABIAN RICE
Steps:
- Marinate the rinsed and drained chicken with coriander powder, chilli powder and black pepper powder (optionally you can add 2 Tbsp ginger-garlic paste to this). Set aside while other ingredients are prepped.
- Combine the spice powders together for the Baharat (Spice Mix). And set aside the additional whole spices if you would like more spice.
- Chop the onion, garlic, and tomatoes.
- Heat the oil/butter in a medium pan (pan1) and saute the onion and garlic till softened. Add ginger if using.
- Saute, adding some salt to draw out moisture.
- Simultaneously: In another pan (pan2), heat some butter and fry the marinated chicken, just till crust is a pale golden color on both sides.
- When the onions in (pan1 ) are nicely sautéed: (soft and golden), add the chopped tomatoes as well as tomato paste and cook till all moisture evaporates (The tomatoes are reduced to a pulp).
- Add the Bahar/ Baharat spices (powdered), reserving some of the chilli flakes/powder for later.
- Also, add the dried lime (loomi). Stir well.
- Transfer the sauteed onion mixture from ( pan1) to a larger pot (pot1), (rice cooker pot is good).
- Remove the golden chicken pieces from (pan2) (reserving the butter/oil in the pan used for frying the chicken for later.
- Add these chicken pieces to (pot 1), over the sauteed onion mixture and continue cooking just for a minute, stirring gently till the chicken is nicely coated with the sauteed ingredients.
- When the oil separates, add salt and stock(or water).
- Bring to boil. Cover (pot1) with a lid, and cook for 10 minutes for chicken without skin / 20 minutes for chicken with skin. (Also Preheat oven to 180º C, now).
- Remove the chicken pieces and two large ladles of the stock from (pot1) to the pan previously used for sautéing the onions (pan1).
- (Pan1): Heat the chicken with this small amount of gravy, till the gravy evaporates, forming a thick sauce around the chicken (only 1-minute max - on high heat). You may like to add more tomato paste at this point if you like the flavor. Place the chicken pieces on baking tray.
- Broil the chicken pieces in the preheated oven for 10 minutes at around 180º C. Baste with a tiny bit of butter. The skin should get a golden and crisp (not applicable for skinless chicken).
- Reheat the butter left from frying the chicken in (pan 2). Fry the drained rice in this briefly, stirring to coat the grains evenly. (Add the whole spices under the Baharat spice mix to this rice if you would like to flavor the rice further - optional).
- Add the rice to the pot of simmering gravy (pot1). Cover and cook till done (water runs dry).
- Immediately, fluff up the rice with a fork, adding a little butter if desired.
- Squeeze a little lemon juice on the broiled chicken pieces.
- Top the fragrant rice with the broiled chicken, boiled eggs, coriander or parsley leaves, lime wedges and toasted nuts and raisins - as desired.
Nutrition Facts : ServingSize 5
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
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
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
CHICKEN KABSA RECIPE
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
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
CLASSIC ARABIAN KABSA SPICE MIX FROM THE SPICE ROUTE
This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. 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.
Provided by French Tart
Categories Lebanese
Time 2m
Yield 1 small jar of Kabsa
Number Of Ingredients 8
Steps:
- Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure.).
- Decant into an airtight tin or container and store in a dark, cool and dry place.
SAUDI ARABIAN KABSA (ONE DISH CHICKEN DINNER)
This is probably the most common meal in Saudi Arabia. There are lots of veggies and is the only recipe that you need to make for supper. You may want to include some type of flatbread, but that's about it! This is delicious and not at all hard to make. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Sautee onion in oil over medium-high heat until it begins to brown. Turn heat to low and add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes. Add hot water, grated carrot, orange rind, spices, salt and pepper to taste. Turn up heat to medum and cook, covered, for about 20-25 minutes, until chicken is done.
- Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.
- Remove cinnamon, cloves and cardamom or warn your guests to look out for them!
- Put rice on a serving with chicken pieces arranged around the circumference. Sprinkle raisins and almonds over all.
Nutrition Facts : Calories 975.2, Fat 38.5, SaturatedFat 8.2, Cholesterol 103.5, Sodium 157, Carbohydrate 118.6, Fiber 6.5, Sugar 15.3, Protein 38.2
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