Chicken Kabsa recipe

Author: Marisa Lopez Chicote 

Kabsa is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. Heavily influenced by Persian and Indian biryanis, kabsa makes use of the water that was used to cook fish or meat and re-using it to cook the spiced, long-grain rice in it, perfectly blending all the flavors and spices.

The dish can be made with chicken, lamb, camel meat, fish, or even shrimps. The meat or fish is usually placed on top of the rice, and the whole dish is served on a large platter, meant to be shared and eaten by hands. Although it originated in Yemen, this traditional combination of rice and meat is incredibly popular in Saudi Arabia, where it is considered a national dish.

Across the Arabian Peninsula, kabsa is also known as machboos.

At home, we like chicken kabsa the most Here you have my recipe 

 Ingredients

 2 cups basmati rice

 1/2 teaspoon chili powder 

 1 teaspoon cloves

 2 teaspoons cumin

 1 teaspoon black pepper

 1/2 teaspoon cardamom

 1 pinch of nutmeg

 1/2 teaspoon turmeric powder

 2 tablespoons clarified butter (ghee)

 1 1/2 onions cut into julienne

 750 g chicken

 2 medium tomatoes finely chopped

 1 tablespoon tomato paste

 3 garlic cloves finely minced

 Salt

 1/2 teaspoon whole black pepper

 1/2 teaspoon cloves

 1/3 teaspoon cardamom

 1 cinnamon stick

 1/2 tablespoon of white pepper

 1 pinch of saffron

 1 splash of warm milk

 30 g of almonds

 25 g raisins

Elaboration 

 Wash the rice and soak it for 1 hour.

 Make the kabsa spice mix by grinding 1/2 teaspoon chili, 1 teaspoon cloves, 2 teaspoons cumin, 1 teaspoon black pepper, 1/2 teaspoon cardamom, 1 pinch of nutmeg, and 1/2 teaspoon turmeric.

 In a saucepan over medium heat, melt the clarified butter to fry the onions until tender.  Add the chicken in pieces and let it cook for 5 to 7 minutes.

Subsequently, add the tomatoes, tomato paste, half of the spice mixture, garlic and salt to taste.  Cook until the tomato softens.

Add 3 cups of water, the bay leaf, 1/2 teaspoon of whole black pepper, 1/2 teaspoon of cloves, 1/3 teaspoon of cardamom and the cinnamon stick.  Bring to a boil.  Then, cover and cook over medium-low heat for 30 minutes.

 Preheat the oven to 180º C. On a baking sheet, place the chicken covered with the other half of the kabsa spice mixture and black pepper.  Bake a few minutes so that the chicken browns a little.

Once you remove the chicken and spices from the broth, add the rice and bring to a boil.  Cover and cook until the rice has absorbed most of the water.  At this time, pour the splash of milk mixed with the saffron on the rice and mix.  Cover so that the rice is finished cooking.

Serve the rice in a bowl.  Cover it with the chicken, almonds and raisins.

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

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