Chef’s Nectar,”Al Kabsa, Chicken Traditional Saudi Preparation”


Ingredients of making the Kabsa Rice

8 Original recipe yields 8 servings Kabsa Spice Mix

  • ½ tsp saffron
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp ground white pepper
  • ½ tsp dried whole lime powder
  • ¼ cup butter
  • 1 onion, finely chopped
  • 6 cloves garlic, minced
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • ¼ cup tomato puree
  • 1 (14.5 ounce) can diced tomatoes
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and freshly ground black pepper to taste
  • 3 ¼ cups hot water
  • 1 cube chicken bouillon
  • 2 ¼ cups basmati rice
  • ¼ cup raisins
  • ¼ cup toasted slivered almonds

Method of making the Kabsa Rice

  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish. can have it along with salan.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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