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'. And Enjoy Kabsa Rice!
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Ingredients

1/2 teaspoon saffron

1/4 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground white pepper

1/2 teaspoon dried whole lime powder

1/4 cup butter

1 onion, finely chopped

6 cloves garlic, minced

1 (3 pound) whole chicken, cut into 8 pieces

1/4 cup tomato puree

1/4 cup toasted slivered almonds

1/4 cup raisins

2 1/4 cups un-rinsed basmati rice

1 cube chicken bouillon

3 1/4 cups hot water
salt and freshly ground black pepper to taste

1 pinch ground coriander

1 pinch ground cumin

1 pinch ground nutmeg

2 whole cloves

3 carrots, peeled and grated

1 (14.5 ounce) can diced tomatoes, undrained

How To:

Combine the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a little bowl, and put the flavor blend aside.

Melt the spread in a vast stock pot or Dutch stove over medium high temperature. Blend in the garlic and onion; cook and mix until the onion has mellowed and turned translucent, something like 5 minutes. Include the chicken pieces and tan them over medium-high hotness until softly sautéed, something like 10 minutes. Blend in the tomato puree.

Mix in the canned tomatoes with their juice, the ground carrots, entire cloves, nutmeg, cumin, coriander, salt, dark pepper, and the Kabsa zest blend. Cook for about 3 minutes; spill in the water, and include the chicken bouillon 3d shape.

Heat the sauce to the point of boiling, then decrease the high temperature to stew and spread the pot. Stew until chicken is no more pink and the juices run clear, something like 30 minutes.

Tenderly mix in the rice. Spread the pot and stew until rice is delicate and practically dry, something like 25 minutes; include the raisins and somewhat more heated water, if fundamental. Blanket and cook for an extra 5 to 10 minutes or until the rice grains are partitioned.

Exchange the rice to an extensive serving platter and mastermind the chicken pieces on top. Sprinkle the toasted fragmented almonds over the dish



  • PREP 40 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs 10 mins