Saudi Chicken Kabsa (Traditional Arabian Kabsa)

Ingredients (19)

• chicken600 g
• long-grain basmati rice300 g
• onion2 cup
• tomatoes2 cup
• carrots2 cup
• ginger0.5 tsp
• tomato paste1 tbsp
• vegetable oil80 ml
• water1 l
• salt1 tbsp
• orange zest0.5 tbsp
• black pepper0.5 tbsp
• cardamom0.5 tbsp
• cinnamon0.5 tsp
• cloves0.25 tsp
• dried black lime1
• raisins0.33 cup
• whole almonds0.25 cup
• oil1 tbsp

Method

1. 1

   Wash the basmati rice until the water runs clear.

2. 2

   Soak the rice in cold water for 45 minutes.

3. 3

   Drain and set aside.

4. 4

   Heat the oil in a large heavy-bottomed pot over medium-high heat.

5. 5

   Add the sliced onions and sauté until deep golden brown.

6. 6

   Add the grated ginger and cook for 30 seconds.

7. 7

   Add the chicken pieces and brown them on all sides for 5–7 minutes.

8. 8

   Stir in the tomato paste and chopped tomatoes.

9. 9

   Add the salt, orange zest, black pepper, cardamom, cinnamon, cloves and dried black lime.

10. 10

    Cook until the tomatoes soften and the oil begins to separate.

11. 11

    Pour in 1 litre of water.

12. 12

    Bring to a boil.

13. 13

    Cover and simmer over medium-low heat for 25 minutes, or until the chicken is almost cooked.

14. 14

    Remove the chicken from the broth and place it on a baking tray.

15. 15

    Grill (broil) at 220°C for 5–10 minutes until lightly browned and slightly crisp.

16. 16

    Remove the dried black lime from the broth.

17. 17

    Taste the broth and adjust the seasoning if necessary.

18. 18

    Add the drained rice and grated carrots to the broth.

19. 19

    Stir gently.

20. 20

    Cover the pot with a clean kitchen towel, then place the lid tightly on top to absorb excess moisture.

21. 21

    Cook over very low heat for 20–25 minutes, until the rice is fluffy and fully cooked.

22. 22

    Turn off the heat and allow the rice to rest, covered, for 10 minutes.

23. 23

    Heat 1 tablespoon oil in a small frying pan.

24. 24

    Fry the almonds until golden brown and drain on kitchen paper.

25. 25

    Fry the raisins for 20–30 seconds until they puff up. Remove immediately to prevent burning.

26. 26

    Fluff the rice gently with a fork.

27. 27

    Transfer the rice to a large serving platter.

28. 28

    Arrange the roasted chicken on top.

29. 29

    Garnish generously with the fried almonds and raisins.