Kabseh Rice Recipes

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.

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.

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

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).

CHICKEN KABSA

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.

KATEH (PERSIAN STOVE-TOP RICE)

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
• In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
• Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
• Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
• Just before serving, uncover the rice and fluff gently with a fork.

KABSEH RICE

Steps:

• Wash the rice thoroughly until water runs clear then drain, add a pinch of salt and the turmeric and cover by about an inch of hot water. Let soak for 1 hr. Drain and set aside. In a medium size heavy pot, add the oil and melt the butter on medium heat until the butter stops bubbling. Add the onions, the garlic and a pinch of salt and sauté until the onions turn translucent and the garlic is fragrant. Stir in the bay leaf, the carrots and the peas and heat for 2 minutes. Add the rest of the spices and sauté for 1 minute. Add the tomato paste and sauté for another minute. Add the water slowly until the tomato paste is dissolved. Add the soy sauce and salt to taste, cover, turn the temperature to high and bring to the boil. Add the rice to the sauce, toss and bring the mixture to the boil (the surface has to bubble vigorously). Cover the pot and turn the temperature to very low. Let it steam for 20 minutes. Never remove the lid during the steaming process, no matter how strong the temptation is. Remove the cover and gently stir in the raisins using a fork. Plate and top with the toasted almonds and the chopped parsley. (make sure to take out the bay leaf, the cardamom and cloves before serving) Note: I usually serve this as a side dish with succulent lamb shanks or chicken, and a nice lemony green salad.

AL KABSA - TRADITIONAL SAUDI RICE (& MEAT) DISH

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' -- .