Kabsa is widely considered a national dish of Saudi Arabia and one of the best one-pot rice and chicken meals. Golden brown cooked chicken pieces over flavourful kabsa rice and garnished with pine nuts/almonds and golden raisins. A classic recipe in many Middle Eastern countries.
Contents
It can also be found in regions such as southern Iran, Gaza in Palestine, and the Malabar Coast of India.
This versatile dish can also be made with beef and lamb.
Recipe
ingredients
- 2 Tablespoons (36g) ghee/butter or oil.
- ½ Tablespoon (3g) dry ground coriander.
- ½ Tablespoon (3g) paprika.
- ½ teaspoon turmeric.
- ½ teaspoon ground black pepper.
- ½ teaspoon ground cloves.
- One cinnamon stick.
- Three cardamom pods.
- Two bay leaves.
- One dry lime.
- One garlic clove crushed.
- 1 (280g) Large onion, diced.
- 1 ½ pound skinless, boneless chicken thighs.
- One cup (200g) basmati rice, soaked in tap water for 15 minutes.
- 2 Tablespoons (40g) tomato paste.
- 1 ½ teaspoon salt or to your liking.
- Two cups water or chicken stock.
Instructions
- Heat ghee in a non-stick deep skillet, add all the spice and stir for 2 minutes or until fragrant.
- Add garlic and stir for 20 seconds, then add diced onion and stir for three more minutes.
- Add chicken pieces and cook for about 3 minutes, turning to the other side halfway through.
- Add rice, tomato paste and salt, then stir everything well to distribute the tomato paste evenly.
- Pour water and bring to a boil; reduce heat, cover and cook on low for 30 minutes or until water is absorbed.
- Turn the heat off, uncover, and set it for a couple of minutes.
- Fluff with a fork and serve.
This recipe was sourced from Amira’s Pantry
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