Kabsa
Saudi Arabia's national dish — fragrant basmati rice cooked in a spiced meat broth with whole spices, tomatoes and rose water, topped with roasted chicken, lamb or camel, garnished with fried onions, raisins, almonds and a side of tomato-chilli salsa (daqoos).
- Total
- 50 min
- Serves
- 6
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Season chicken with kabsa spice mix. Brown in ghee in a large pot. Remove. Fry sliced onions until golden. Add garlic; cook 2 minutes.
About 5 min
Add tomato paste; cook 2 minutes. Add canned tomatoes, whole spices (cinnamon, cardamom, cloves, bay), remaining kabsa spice and stock. Return chicken. Simmer covered 45 minutes until chicken is cooked through.
About 11 min
Remove chicken; place on a rack in a baking tray. Brush with a little ghee. Roast under a hot grill/broiler 10 minutes until golden and crispy.
About 11 min
Measure the remaining broth — you need twice the volume of rice. Adjust with stock or water. Bring to a boil. Add drained rice. Stir once. Add saffron-rose water.
About 11 min
Cover tightly. Cook on very low heat for 18 minutes. Let rest 10 minutes off heat.
About 11 min
Fluff rice onto a large platter. Place chicken pieces over the rice. Scatter with fried onions, raisins and toasted almonds. Serve with daqoos (tomato-chilli sauce) and a green salad.
About 3 min
Nutrition per serving (estimate)
- Calories
- 720
- Protein
- 48 g
- Carbs
- 78 g
- Fat
- 24 g
- Fibre
- 5 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: dairy, nuts
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Recipe by Boon Tools.