Al Kabsa - Traditional Saudi Rice (& Chicken) Dish |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use? Ingredients:
1/4 cup butter |
3 lbs chicken, cut into 8-10 pieces |
1 large onion, finely chopped |
6 garlic cloves, minced |
1/4 cup tomato puree |
14 ounces canned chopped tomatoes, un-drained (or fresh) |
3 medium carrots, grated |
2 whole cloves |
1 pinch grated nutmeg |
1 pinch ground cumin |
1 pinch ground coriander |
salt & freshly ground black pepper |
4 cups hot water |
1 chicken stock cube |
2 1/4 cups basmati rice (don't rinse or soak this) |
1/4 cup raisins |
1/4 cup slivered almonds, toasted |
1/2 teaspoon saffron |
1/4 teaspoon ground green cardamoms |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon white pepper |
1/2 teaspoon ground dried limes |
Directions:
1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
4. Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
6. N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).
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