Kabsa Spice Mix Recipes

KABSA SPICE MIX

Kabsa Spice Mix image

Kabsa Spice Mix ®This is a RAS signature Recipe© A versatile, homemade blend of spices. The Authentic Kabsa Spice Mix to make the Arabian fragrant...com

Provided by Shana Shameer

Time 10m

Number Of Ingredients 14

Ingredients

3 Tbsp (10 gms) Coriander seeds
1 1/4 Tbsp ( 5 gms) Cumin seeds
1 Tbsp (5 gm) Black peppercorns
1 Tbsp (5 gm) Fennel seeds
1 tsp (2 gms) Cloves
2 two-inch quills (6 gms) Cinnamon
4 Black Cardamom
4 Green Cardamom
2 Black Lime (dried) / Loomi
1/2 tsp White pepper powder (or 3/4 tsp white peppercorns)
1 tsp Paprika or Mild chilli powder
1 Tbsp Black stone flower (Shaiba leaves / Dagad phool / Kalpasi )
1/4 tsp ground Ginger (dry powder)
1/4 tsp Turmeric powder

Steps:

Measure and add the ingredients from Coriander seeds to White pepper to a non-stick pan.
Toast these spices while stirring on medium heat for3-4 minutes. Make sure there is no darkening of the spices. It should be very fragrant between 3 and 4 minutes.
Add to a dry spice grinder. Add the remaining ingredients (paprika, stone flower, ground ginger and turmeric powder) to this mix while still hot. These spices are not toasted as it tends to change the aroma of the spice mix. However, they should be added to the other toasted spices while they are still hot, to help release the natural aroma better.
Grind to a fine powder. Allow Kabsa Spice Mix to cool and store in a small glass jar.

Nutrition Facts : ServingSize 1

CLASSIC ARABIAN KABSA SPICE MIX FROM THE SPICE ROUTE

Classic Arabian Kabsa Spice Mix from the Spice Route image

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

Ingredients

1 tablespoon cardamom seed
1 tablespoon black pepper
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon fennel seed
1 teaspoon saffron thread
1 teaspoon dried pomegranate powder
2 dried limes (optional)

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 KABSA SPICE MIX

Saudi Kabsa Spice Mix image

Whole spices make it much more aromatic and flavourful so that is what I recommend using. This is my addaption of a recipe found on http://arabicbites.blogspot.com

Provided by UmmBinat

Categories Southwest Asia (middle East)

Time 6m

Yield 6 Tablespoons, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon turmeric
1 teaspoon coriander seed
1 teaspoon black peppercorns (1/2 tbs if you don't want it hot)
1 teaspoon black cardamom pod (I left this out, they are not to be substituted with green cardomom)
1 teaspoon ginger
1 teaspoon fennel seed (We prefer this without as we don't like fennel flavour. You will be able to taste it.)

Steps:

Blend until crushed.
Use as required.

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

Ingredients

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

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