Saudi Arabia / Main
Kabsa
Rice with chicken in a spiced broth with dried lime and tomato. The centrepiece of the Saudi table.
Ingredients
- Chicken, in pieces1.6 kg
- Basmati rice600 g
- Onions2
- Tomatoes4
- Tomato paste2 tbsp
- Dried lime3
- Carrots2
- Kabsa baharat1 tbsp
- Cardamom pods6
- Cinnamon stick1
- Garlic5 cloves
- Raisins60 g
- Almonds60 g
- Ghee80 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Rinse the rice until the water runs clear and soak it twenty minutes.
Fry the onion in ghee until golden, then add the garlic, cardamom and cinnamon.
Brown the chicken on all sides, then add the tomato paste, tomatoes, carrot and baharat.
Pierce the dried limes, drop them in, add water and simmer thirty minutes.
Lift out the chicken, pat it dry and put it under the grill for ten minutes, to a browned skin.
Add the rice to the broth at one and a half times its volume in liquid, season, and cook twenty minutes covered.
Fry the almonds and raisins in ghee, mound the rice on a platter, set the chicken on it and scatter the nuts over.
