Kabsa Arabian Rice Recipes

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

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.

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.

CHICKEN KABSA RECIPE

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.