Saudi Arabian Kabsa Chicken and Rice: A Flavorful Journey

Saudi Arabian Kabsa is a delectable and aromatic dish that combines perfectly tender chicken with rich, spicy rice. This flavorful recipe will take you on a journey to the spices and flavors of the Arabian Peninsula. In this guide, we will explore the distinct ingredients, cooking methods, and steps to create a mouth-watering Kabsa chicken and rice dish.

Ingredients

1 chicken with skin, cut into 4-8 pieces 3 cups of rice 2 onions, chopped finely 2 fresh tomatoes, blended with skin 1 tsp of tomato paste 1 tsp garlic paste 1 tsp ginger paste 1 grated medium-sized carrot Half a lemon, cut into thick slices 1 tsp of coriander powder 1/2 tsp of cumin powder 1/2 tsp of garam masala powder 1/4 tsp of black pepper powder 1/2 tsp of red chilli powder (to taste) 2 cinnamon sticks 3 cardamom pods 5 black pepper 5 cloves Some raisins and pine nuts for garnishing 1 cup of oil 4 cups of water or more

Instructions

Note: The chicken is cooked with the skin on to keep it moist. You can remove the skin before steaming with the rice. If you choose to grill or fry the chicken pieces, the skin helps give them a crispy outer layer.

Wash and make slits in the chicken. Rub in a little salt and garlic-ginger paste. This helps the chicken absorb the juices well. Use a large pot that can accommodate the chicken pieces. Heat the oil in a pan, add the whole spices (cinnamon, cardamom, black pepper, and cloves), and let them splutter before adding the onions. Fry the onions on medium-high till they are golden. Add the ginger and garlic paste, and fry for a little while before adding the tomatoes and powdered spices. Keep stirring and fry till the tomatoes are all mushy and the oil starts to separate. Add the chicken pieces and some salt. Saute on high heat till the oil separates again. Add 4 cups of water and reduce heat when it starts to simmer. Cook till the chicken pieces are tender, usually about 15-20 minutes on medium-low heat. While the chicken cooks, wash and soak the rice. Once the chicken is done, remove the pieces with a slotted spoon and cover with foil. Measure the broth. For every cup of rice you are using, you will need 1.5 cups of water. If the broth is not enough, add some water to make it sufficient. Start the heat again. Add the grated carrots and sliced lemon to the broth. When the water starts to boil, add the drained rice. Check and adjust the salt. Cook on medium-high till the water reduces and it becomes difficult to stir. If you want the chicken in the rice, now is the time to add them. Remove the skin first and then drop the pieces in and stir them in. Cover the pot tightly, reduce the heat to the lowest, and let it steam for 15-20 minutes. If you are not adding the chicken to the rice but would like it grilled or fried, you can proceed to steaming without the chicken. To grill the chicken, brush it with oil and place it in the oven for 5-10 minutes. You can fry it in hot oil to get a golden crispy texture. If the rice is cooked, slowly tilt the lid slightly to let the steam escape, being careful as the steam will escape fast. Fry the raisins and pine nuts in a little butter and oil, and pour this on the rice for garnishing. Serve the rice with the chicken and enjoy.

Conclusion

With its rich flavors and aromatic spices, Kabsa chicken and rice is a delightful dish that is both comforting and delicious. This recipe is not only a feast for the palate but also a way to explore the culinary traditions of Saudi Arabia. Experiment with the spices and garnishes to create your own unique flavor combinations. Whether you serve it as it is or with a side of fresh salad or a tomato sauce, enjoy this authentic and flavorful Arabian dish.