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:
- 1hr 40mins
- 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
- 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).