Kabsa
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Vegetable oil — 2 tbsp
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Tomatoes, chopped — 2
- Baharat spice blend — 2 tbsp
- Ground cardamom — 1/2 tsp
- Ground cloves — 1/4 tsp
- Cinnamon Stick — 1
- Basmati rice, rinsed and soaked 30 minutes — 400 g (2 cups)
- Chicken stock — 750 ml (3 cups)
- Raisins — 50 g (1/3 cup)
- Toasted almonds — 50 g (1/3 cup)
- Salt, — to taste
Method
- Heat oil in a large pot and brown the chicken pieces on all sides; set aside.
- Sauté the onions and garlic in the same pot until softened.
- Add the tomatoes, Baharat, cardamom, cloves and cinnamon stick, cooking 2 minutes until fragrant.
- Return the chicken to the pot with the stock, bringing to a simmer.
- Cover and cook for 25-30 minutes until the chicken is tender.
- Remove the chicken and set aside; add the drained rice to the pot.
- Cover and simmer on low for 18-20 minutes until the rice is tender and liquid absorbed.
- Return the chicken to the top of the rice to warm through.
- Serve garnished with raisins and toasted almonds.
Introduction: Fragrant spiced rice cooked with tender chicken, Saudi Arabia's most iconic national dish.
Cultural Background: Kabsa is widely regarded as the national dish of Saudi Arabia, a fragrant rice dish layered with tender meat and a distinctive blend of Baharat spices, central to family gatherings and celebrations across the kingdom.
Tips: Soaking the rice beforehand helps it cook evenly without becoming mushy. Toast the spices briefly in the pot before adding liquid to deepen their aroma.
Variations: Use lamb instead of chicken for a richer traditional version; add dried lime (loomi) for a distinctive tangy note.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pot over low heat with a splash of stock, stirring occasionally.
Nutrition: Approx. 520 kcal, 32 g protein, 55 g carbohydrate, 18 g fat per serving.
FAQs:
Q: What is Baharat?
A: A warm Middle Eastern spice blend typically containing black pepper, cumin, coriander, cinnamon and cloves, central to kabsa's flavour.
Q: Can kabsa be made with lamb or beef?
A: Yes, lamb and beef are both traditional alternatives to chicken, adjusting cooking time accordingly.
- Chicken pieces, bone-in — 1.2 kg (2.6 lb)
- Vegetable oil — 2 tbsp
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Tomatoes, chopped — 2
- Baharat spice blend — 2 tbsp
- Ground cardamom — 1/2 tsp
- Ground cloves — 1/4 tsp
- Cinnamon Stick — 1
- Basmati rice, rinsed and soaked 30 minutes — 400 g (2 cups)
- Chicken stock — 750 ml (3 cups)
- Raisins — 50 g (1/3 cup)
- Toasted almonds — 50 g (1/3 cup)
- Salt, — to taste
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