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?

• Ready In: 1 hr 40 mins
• Serves: 8-10

Ingredients

• Kabsa Dish

• 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

• Kabsa Spice Mix

• 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

Directions

1. 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.
2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
3. 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).
4. Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
5. 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'.
6. 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).