Kabsa Saudi Rice Chicken Recipes

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AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

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?

Provided by Um Safia

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 23



Al Kabsa - Traditional Saudi Rice (& Chicken) Dish image

Steps:

  • 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.
  • Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
  • 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).
  • Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
  • 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'.
  • 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).

Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38

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

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Provided by EmiratiWife2010

Categories     Meat and Poultry Recipes     Chicken

Time 2h10m

Yield 8

Number Of Ingredients 23



Al Kabsa - Traditional Saudi Rice and Chicken image

Steps:

  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g

½ teaspoon saffron
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground white pepper
½ teaspoon dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (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 and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

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