Omani Chicken Kabuli (Kabuli Dajaj)
The Quirky Foodster Team
Ingredients
- Basmati rice, soaked for 30 minutes — 370 g (13 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onions, sliced — 2
- Carrots, julienned — 2
- Raisins — 75 g (2.5 oz)
- Slivered almonds — 35 g (1.25 oz)
- Ground cardamom — 1 tsp
- Cinnamon — 1 tsp
- Saffron threads, soaked in warm water — 1/2 tsp
- Oil — 60 ml (2 fl oz)
- Water or stock — 720 ml (24 fl oz)
- Salt — to taste
Method
- Heat half the oil in a large pot and fry the onions until deeply golden; remove half for garnish.
- Add the chicken to the pot with the remaining onions, and brown lightly on all sides.
- Add the cardamom, cinnamon and salt, then the water or stock, and bring to a simmer.
- Cover and cook for 30 minutes until the chicken is tender.
- Drain the soaked rice and add it to the pot along with the saffron water, ensuring it's just covered by liquid.
- Cover tightly and cook over low heat for 18–20 minutes until the rice is tender.
- Meanwhile, sauté the julienned carrot in the remaining oil until softened, then add the raisins and almonds, cooking briefly.
- Let the rice rest for 5 minutes, then fluff gently and top with the carrot-raisin-almond mixture and reserved fried onions before serving.
Introduction: Fragrant spiced rice layered with tender chicken, carrots and raisins, a festive Omani main dish showing the country's rich spice trade heritage.
Cultural Background: Kabuli-style rice dishes reflect Oman's centuries of trade connections across the Indian Ocean and Persian Gulf, the combination of warm spices, sweet dried fruit and tender meat making it a beloved dish for gatherings.
Tips: Soak the rice beforehand so it cooks evenly and separately rather than turning mushy. Keep the pot tightly covered during the final cooking stage to trap steam and cook the rice through properly.
Variations: Use lamb in place of chicken for a richer, more traditional version. Add a few dried apricots alongside the raisins for extra sweetness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.
FAQs:
Q: Where does the name 'kabuli' come from?
A: It reflects a wider regional style of spiced, dried-fruit-studded rice found across South and Central Asia and the Gulf, adapted with local Omani touches.
Q: Can this be made with lamb instead of chicken?
A: Yes, lamb is a traditional and popular alternative, adjusting the cooking time as needed for the cut used.
- Basmati rice, soaked for 30 minutes — 370 g (13 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onions, sliced — 2
- Carrots, julienned — 2
- Raisins — 75 g (2.5 oz)
- Slivered almonds — 35 g (1.25 oz)
- Ground cardamom — 1 tsp
- Cinnamon — 1 tsp
- Saffron threads, soaked in warm water — 1/2 tsp
- Oil — 60 ml (2 fl oz)
- Water or stock — 720 ml (24 fl oz)
- Salt — to taste
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