Saudi Carrot Basmati Rice Zainabs Mom S Recipes

EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)

Steps:

• Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
• Rince basmati rice well and soak in cold water for 20 minutes.
• Drain.
• In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
• For the sauce stir all the ingredients under daqous heading in a medium pot.
• Simmer until well combined over low heat adding additional liquid if needed.
• Serve chicken breast alongside basmati rice with Daqous & a green salad.
• Enjoy.

SAUDI CARROT BASMATI RICE (ZAINAB'S MOM'S)

Steps:

• Also required: 2 paper towels cut in half.
• Wash rice in a sieve until water runs clear.
• Soak rice for at least 15 minutes in a pot of cold water.
• Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them.
• Drain rice and add all ingredients to a large bottomed pot.
• Cover and bring to a boil.
• Reduce heat and simmer for 13-18 minutes, still covered.
• Uncover and fuff with a fork leaving it on the same burner.
• Place 3 of the paper towel pieces around the rim of the pot and cover tightly again.
• Use the forth one for any mess or save for later.
• Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice).
• Fluff again and serve.

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

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.

SAUTEED BABY CARROTS

Steps:

• Heat 1 T butter with water in a large skillet over medium heat.
• Add carrots, cover and cook until softened- about 10 minutes.
• Remove cover and cook, stirring often 5-10 minutes or until golden.
• Add rest of butter and honey and transfer to serving dish.