ARABIC FOOD | Blogs | RECIPES
Grandma’s Al Kabsa (Traditional Saudi Rice and Chicken) recipe
Arabic Foods have another world of taste. I always love to eat Arabic Food just because of their outstanding taste. In this blog I am giving you the recipe of Traditional Saudi Rice and Chicken.
Ingredients Used in Al Kabsa (Traditional Saudi Rice and Chicken)
Kabsa Spice Mix
- Saffron: Used for giving a good taste and color to the recipe.
- Ground cinnamon: Adds Flavor in all dishes
- Ground allspice: Introduce Unique flavor in recipe.
- Dried whole lime powder: Used for adding sour depth in the recipe.
- Ground cardamom: Gives good taste
- Ground white pepper: It is an excellent addition of Taste.
Kabsa Dish
- Butter: It enhance the flavor.
- Onion: It is used to spice up dish.
- Cloves garlic: It adds savouriness in dish.
- Whole chicken: It is main thing in recipe.
- Tomato puree: Used to form Thinner base in recipe.
- Can diced tomatoes: It develop taste in Recipe
- Carrots: Develop Healthiness in recipe.
- Whole cloves: Used with variety of food.
- Ground nutmeg: Used to add richness to the recipe.
- Ground cumin: It enhance flavors.
- Ground coriander: Enhance spice in dish.
- Salt: Enhance all the Flavors.
- Black pepper: Change Flavor of food and add spice.
- Hot water: Main thing in recipe.
- Chicken bouillon: Used to add flavor of chicken.
- Basmati rice: These are light, fluffy, and have beautiful fragrant.
- Raisins: Adds sweetness in recipe.
- Slivered almonds: Adds Crunch in recipe.
Instructions
- In a small dish, mix together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper; leave away.
- Put some butter into a big stockpot or Dutch oven and melt it on medium heat. Sauté the garlic and onion in the butter for 5 minutes or until the onion becomes soft and transparent. After that, entice in the chicken and scrabble it now at high heat for about ten minutes until its outside is light brown. Later, pour tomato puree into it.
- Add the saved spice combination, tinned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, and black pepper. After about three minutes of cooking, add the chicken bouillon cube and water.
- After bringing the sauce to a boil, lower the heat and cover the pan. Simmer for about 30 minutes, or until the chicken is no longer pink and the liquids are clear.
- Add rice and stir gently. For about twenty-five minutes, or until the rice is soft and nearly dry, cover the saucepan and simmer. If needed, add some more hot water and raisins. Cover and cook for 5 to 10 minutes, or until rice grains separate.
- Put rice onto a large dish, then top with chicken. Add some toasted, slivered almonds on top.
Al Kabsa (Traditional Saudi Rice and Chicken)
My first attempt at cooking Arabic food was al Kabsa. It is now a new favorite and came out really tasty. Accompany with a fresh salad consisting of cucumber, carrot, lettuce, and tomato, ideally dressed with a small amount of lime vinaigrette. On the side, some freshly made pita bread would be good too. Saudis enjoy their Kabsa with Shattah, a spicy sauce. Have fun!
Ingredients
Kabsa Spice mix
- ½ teaspoon saffron
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon dried whole lime powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground white pepper
Kabsa Dish
- ¼ cup butter
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 3 pound whole chicken, cut into 8 pieces
- ¼ cup tomato puree
- 14.5 ounce can diced tomatoes, undrained
- 3 carrots, peeled and grated
- 2 whole cloves
- 1 pinch ground nutmeg
- 1 pinch ground cumin
- 1 pinch ground coriander
- salt , to taste
- ground black pepper, to taste
- 3¼ cup hot water, plus more if needed
- 1 cube chicken bouillon
- 2¼ cups unrinsed basmati rice
- ¼ cup raisins
- ¼ cup toasted slivered almonds
Instructions
- In a small dish, mix together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper; leave away.
- Put some butter into a big stockpot or Dutch oven and melt it on medium heat. Sauté the garlic and onion in the butter for 5 minutes or until the onion becomes soft and transparent. After that, entice in the chicken and scrabble it now at high heat for about ten minutes until its outside is light brown. Later, pour tomato puree into it.
- Add the saved spice combination, tinned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, and black pepper. After about three minutes of cooking, add the chicken bouillon cube and water.
- After bringing the sauce to a boil, lower the heat and cover the pan. Simmer for about 30 minutes, or until the chicken is no longer pink and the liquids are clear.
- Add rice and stir gently. For about twenty-five minutes, or until the rice is soft and nearly dry, cover the saucepan and simmer. If needed, add some more hot water and raisins. Cover and cook for 5 to 10 minutes, or until rice grains separate.
- Put rice onto a large dish, then top with chicken. Add some toasted, slivered almonds on top.
