Kabsa - chicken or meat served on a bed of steaming rice is a national dish of Saudi Arabia. Variations are also popular in the Gulf States of the Arabian peninsula, where it is known as machboos. In a cooking method unique to kabsa, the chicken or meat is first simmered in water until tender. The resulting broth is then used to cook the rice separately.
4 to 6 servings
Ingredients :
Basmati rice - 2 cups
Chicken, cut into serving pieces - 2 1/2 to 3 pounds
Water - 4 cups
Salt - to season
Oil or clarified butter (ghee) - 3 tablespoons
Onions, thinly sliced - 2
Kabsa spice mix - 1 tablespoon
Tomatoes, chopped - 1 cup
Dried limes (optional, see variations) - 2 whole or 2 teaspoons ground
Salt and pepper - to season
Toasted almonds, cashews or pine nuts - 1/3 cup
Raisins, soaked in warm water - 1/3 cup
Method :
1) Place the rice in a bowl and rinse it with a couple changes of water. Add water to cover and set the rice aside to soak.
2) Put the chicken, 4 cups of water and a big pinch of salt in a large pot. Set the pot over medium-high flame and bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Remove the chicken to a plate. Strain and reserve the broth.
3) Clean out the pot, and then heat the oil or ghee in the same large pot over medium-high flame. Season the chicken with salt and pepper and brown in batches on both sides in the hot oil. Remove to a plate and set in a warm oven while you cook the rice.
4) Add the sliced onions and kabsa spices to the hot oil and saute until the onions have wilted, 5 to 7 minutes. Stir in the chopped tomatoes and cook until the liquid has reduced somewhat, about 5 minutes.
5) Drain the rice and stir into the pot, along with 3 cups of the reserved broth, the optional dried limes and salt and pepper to taste. Bring to a boil, and then cover, reduce heat to medium-low and simmer 15 to 20 minutes. Remove the pot from heat and let it rest, covered, for another 5 minutes.
6) To serve, mound the rice onto a serving platter and place the chicken pieces neatly on top of the rice. Garnish with the nuts and drained raisins.
4 to 6 servings
Ingredients :
Basmati rice - 2 cups Chicken, cut into serving pieces - 2 1/2 to 3 pounds
Water - 4 cups
Salt - to season
Oil or clarified butter (ghee) - 3 tablespoons
Onions, thinly sliced - 2
Kabsa spice mix - 1 tablespoon
Tomatoes, chopped - 1 cup
Dried limes (optional, see variations) - 2 whole or 2 teaspoons ground
Salt and pepper - to season
Toasted almonds, cashews or pine nuts - 1/3 cup
Raisins, soaked in warm water - 1/3 cup
Method :
1) Place the rice in a bowl and rinse it with a couple changes of water. Add water to cover and set the rice aside to soak.
2) Put the chicken, 4 cups of water and a big pinch of salt in a large pot. Set the pot over medium-high flame and bring to a boil. Reduce heat to medium-low and simmer for 30 to 40 minutes. Remove the chicken to a plate. Strain and reserve the broth.
3) Clean out the pot, and then heat the oil or ghee in the same large pot over medium-high flame. Season the chicken with salt and pepper and brown in batches on both sides in the hot oil. Remove to a plate and set in a warm oven while you cook the rice.
4) Add the sliced onions and kabsa spices to the hot oil and saute until the onions have wilted, 5 to 7 minutes. Stir in the chopped tomatoes and cook until the liquid has reduced somewhat, about 5 minutes.
5) Drain the rice and stir into the pot, along with 3 cups of the reserved broth, the optional dried limes and salt and pepper to taste. Bring to a boil, and then cover, reduce heat to medium-low and simmer 15 to 20 minutes. Remove the pot from heat and let it rest, covered, for another 5 minutes.
6) To serve, mound the rice onto a serving platter and place the chicken pieces neatly on top of the rice. Garnish with the nuts and drained raisins.
Recipe for Kabsa spice mix :
Coriander, ground or whole -- 1 tablespoon
Pepper, ground or whole peppercorns -- 1 tablespoon
Cardamom, ground or whole -- 2 teaspoons
Cinnamon, ground or whole -- 2 teaspoons or 1/2 stick
Cloves, ground or whole -- 1 teaspoon
Nutmeg, ground -- 1/2 teaspoon
7) If using ground spices, mix the spices together and use as needed, storing any remaining mix in an airtight container.
8) If using whole spices, toast the spices in a dry skillet over medium heat until they begin to release their aroma. Transfer to a coffee grinder and grind to a powder. Use as needed and store any remaining mix in an airtight container.
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