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 BURGER RECIPE
Summer is for grilling and you can use our classic burger recipe to feed a crowd.
Provided by Camille Beckstrand
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add all ingredients. Mix together using your hands until ingredients are barely combined (be sure to not overmix because then the hamburgers will become dense).
- Form the mixture into 8 patties. Be sure to make them a little larger than the patties that you plan to use because ground beef shrinks when it cooks.
- Preheat the grill to medium-high heat.
- Lightly oil the grill grate and place patties on top of grill.
- Grill patties until no longer pink on the inside or until they reach desired doneness (I usually grill mine for about 5 minutes on each side).
- Place cooked burger on a hamburger bun and top with favorite toppings.
Nutrition Facts : Calories 348 kcal, Carbohydrate 15 g, Protein 43 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 148 mg, Sodium 815 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN KABSA
Considered the national dish of Saudi Arabia, this spiced chicken-and-rice dinner couldn't have a more beautiful presentation-it's served with fried almonds and raisins, parsley sprigs, and a citrusy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 28
Steps:
- Make the lemon yogurt sauce: In a medium bowl, stir to combine yogurt, lemon zest and juice, parsley, and cayenne. Season with salt; set aside.
- Make the chicken: Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat olive oil in a large high-sided saute pan or Dutch oven over medium-high. Working in batches, cook chicken, turning, until golden and crisp on all sides, about 2 minutes per side. Remove from pan and set aside.
- Reduce heat to medium and stir in onion, garlic, ginger, carrot, cumin, coriander, and turmeric. Cook, stirring occasionally, until vegetables begin to soften, 3 to 5 minutes. Stir in tomatoes, tomato paste, orange zest and juice, stock, cardamom, cloves, cinnamon, and bay leaves and bring to a simmer.
- Place browned chicken, skin-side up, in simmering liquid and transfer to oven for 25 minutes.
- Remove chicken from cooking liquid and place on a parchment-lined rimmed baking sheet. Reserve pan with cooking liquid. Reduce oven temperature to 275 degrees and transfer chicken to oven until cooked through, 18 to 20 minutes.
- To prepare the rice, heat pan with reserved cooking liquid over medium and bring to a simmer. Stir in rice, cover, and cook at a low simmer until rice is tender, 18 to 20 minutes. Season with salt and pepper and fluff with a fork to combine.
- Heat safflower oil in a small heavy-bottomed pot until a deep-fry thermometer reads 325 degrees. Add almonds and cook until golden brown, 3 to 5 minutes. Using a slotted spoon, remove to paper towel-lined plate to drain. Add raisins to pot and cook until puffed, about 1 minute. Using a slotted spoon, remove to paper-towel lined plate to drain.
- To serve, spoon rice onto a serving platter and top with chicken. Sprinkle with fried almonds and raisins, garnish with parsley, and serve with lemon yogurt sauce.
AL KABSA - TRADITIONAL SAUDI RICE (& MEAT) DISH
This is my meat (lamb) version of Al Kabsa / Kabsah. Kabsa is one of the most famous of all the traditional Saudi dishes & is actually easy to make! See my other recipes for the chicken version.......
Provided by Um Safia
Categories One Dish Meal
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
- Soak rice for 15 minutes. Drain, rise under running water then drain well.
- Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
- Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.
- Sauce:.
- Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
- Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .
Nutrition Facts : Calories 793.4, Fat 32.1, SaturatedFat 12.4, Cholesterol 138.1, Sodium 243.3, Carbohydrate 81.7, Fiber 7.9, Sugar 12.2, Protein 44.6
More about "how to make kabsa recipes"
AL KABSA THE NATIONAL DISH OF SAUDI ARABIA
From internationalcuisine.com
4.4/5 (23)Total Time 1 hr 30 minsCategory Main DishCalories 538 per serving
- Add tomatoes, carrots, cloves, all the spices including the kabsa spice mixuture & salt and pepper.
BEST SAUDI TRADITIONAL KABSA RECIPE | FOOD - YOUTUBE
From youtube.com
Author Saudi Food EmanViews 2.9M
AL KABSA TRADITIONAL SAUDI RICE AND EN RECIPE
From spenden.medair.org
HOW TO MAKE KABSA - KADIMAHEALTHFITNESS.COM
From kadimahealthfitness.com
CHAPTER 52: SAUDI KABSA SPICE MIX {ARABIAN SEASONING}
From zoboko.com
TASTEGREATFOODIE - EASY KABSA WITH BEEF SHANKS - MAIN DISH
From tastegreatfoodie.com
ARABIAN CHICKEN AL KABSA RICE RECIPE (VIDEO) - HINZ COOKING
From hinzcooking.com
KABSA RECIPE | ALL ARABIC FOOD RECIPES
From all-arabic-food-recipes.blogspot.com
KABSA SPICE MIX - RECIPES ARE SIMPLE
From recipesaresimple.com
HOW TO MAKE MIDDLE EASTERN KABSA - AMERICAN STYLE | FOODAL
From foodal.com
HOW TO MAKE KABSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KABSA RICE – KABSA RICE HOW TO MAKE – KUCHI
From idconter.me
HOW TO MAKE KABSA | MUTTON KABSA RECIPE | ARABIAN KABSA
From pinterest.com
HOW TO MAKE SAUDI KABSA – RECIPES CENTRAL – ARABIAN FOOD
CHICKEN MUSHROOM STIR FRY - JO COOKS
From jocooks.com
KABSA RECIPE | SAUDI ARABIAN CHICKEN KABSA |TRADITIONAL CHICKEN …
From 40dayshapeup.com
CHICKEN KABSA RECIPE - IOT WIRING DIAGRAM
From 176iot.com
KABSA SAUDI RECIPE _ HOW TO MAKE KABSA _ INTERNATIONAL CUISINES
From youtube.com
HOW TO MAKE HOMEMADE CLASSIC CHICKEN KABSA | BEST JAIVA …
From jaiva-recipes.netlify.app
TRADITIONAL RICE AND CHICKEN KABSA RECIPE - RECIPES.NET
From recipes.net
HOW TO MAKE KABSA ...SAUDI ARABIAN INSPIRATION | FOOD, RECIPES, …
From pinterest.ca
HOW TO MAKE RED CHICKEN KABSA – RECIPES CENTRAL – ARABIAN FOOD
From recipes-central.com
HOW TO MAKE KABSA | KABSA RECIPE, RECIPES, DINNER
From pinterest.ca
CHICKEN KABSA RECIPE||PRESSURE COOKER ൽ EASY AND VERY TASTY …
From instantpotteacher.com
LAMB KABSA - SIMPLY LEBANESE
From simplyleb.com
CHICKEN KABSA RECIPE - WIRING DIAGRAM AND SCHEMATICS
From caretxdigital.com
RECIPES WITH KABSA SPICE MIX (PAGE 1) - FOODFERRET
From foodferret.com
KABSA RECIPE – THE BEST PREMIUM HALAL FROZEN FOODS
From xinnature.asia
HOW TO MAKE KABSA RICE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE KABSA RICE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
LEMON RICE TAMIL NADU STYLE - THERESCIPES.INFO
From therecipes.info
KIELBASA RECIPES | ALLRECIPES
From allrecipes.com
STICKY RICE RECIPE - VIDéOS | VIDéOS LIéES À STICKY RICE RECIPE
From opinionssur.com
CHICKEN KABSA| HOW TO MAKE ARABIAN KABSA BIRYANI
From crunchykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love