Saudi Carrot Basmati Rice Zainabs Mom S Recipes

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.

Steps:

• Also required: 2 paper towels cut in half.
• Wash rice in a sieve until water runs clear.
• Soak rice for at least 15 minutes in a pot of cold water.
• Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them.
• Drain rice and add all ingredients to a large bottomed pot.
• Cover and bring to a boil.
• Reduce heat and simmer for 13-18 minutes, still covered.
• Uncover and fuff with a fork leaving it on the same burner.
• Place 3 of the paper towel pieces around the rim of the pot and cover tightly again.
• Use the forth one for any mess or save for later.
• Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice).
• Fluff again and serve.

Steps:

• Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
• Rince basmati rice well and soak in cold water for 20 minutes.
• Drain.
• In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
• For the sauce stir all the ingredients under daqous heading in a medium pot.
• Simmer until well combined over low heat adding additional liquid if needed.
• Serve chicken breast alongside basmati rice with Daqous & a green salad.
• Enjoy.