Mangu

kabsa

Next Dish: Bun Cha

Kabsa is a traditional Middle Eastern dish originating from Saudi Arabia. It is a spiced mixed rice dish that is typically combined with meat, such as chicken, goat, lamb, camel, or fish. The dish is often garnished with almonds and raisins, and seasoned with a unique blend of spices known as "Baharat". Kabsa is considered a staple in many Middle Eastern households and is often served during special occasions and family gatherings.

basmati rice

water

vegetable oil

garlic

raisins

salt

kabsa spice mix

saffron

tomato puree

pine nuts

almonds

cardamom

carrot

chicken

chopped tomatoes

hot pepper

onion

Recipe

Ingredients:

  • 2 cups Basmati rice

  • 1 kg chicken, cut into four or eight pieces

  • 4 cups water

  • 3 tablespoons vegetable oil

  • 2 medium onions, finely chopped

  • 6 cloves garlic, finely chopped

  • 1/4 cup tomato puree

  • 2 medium tomatoes, chopped

  • 4 medium carrots, grated

  • 2 hot peppers, optional

  • 1/4 cup raisins

  • 1/4 cup slivered almonds

  • 1/4 cup pine nuts

  • Salt to taste

  • 1 tablespoon Kabsa spice mix (available in Middle Eastern stores)

  • 1/2 teaspoon saffron

  • 1/2 teaspoon ground cardamom


Instructions:

  1. Rinse the rice thoroughly in cold water until the water runs clear, then soak in water for 20 minutes, then drain.

  2. In a large saucepan, boil the chicken in the water with a pinch of salt until it becomes soft.

  3. Remove the chicken pieces from the stock but keep the stock to cook the rice in later.

  4. In a large pot, heat the vegetable oil. Add the chicken pieces and cook until they become golden brown.

  5. Remove the chicken and set it aside. In the same pot, add the onions and garlic, cook until they become golden brown.

  6. Add the tomato puree, chopped tomatoes, grated carrots, hot peppers (if using), Kabsa spice mix, saffron, cardamom and salt. Stir well.

  7. Return the chicken to the pot, cover and let it simmer for about 10-15 minutes.

  8. Add the rice to the pot and stir well so the rice is fully coated with the spices.

  9. Strain the chicken stock and add it to the pot. The level of the stock should be about 1.5 cm above the level of the rice. Add more water if needed.

  10. Cover the pot and cook on low heat until the rice is cooked and all the stock has been absorbed.

  11. While the rice is cooking, in a small pan, add a little oil and fry the raisins, almonds and pine nuts until they are golden.

  12. When the rice is ready, fluff it up with a fork, then top with the fried raisins, almonds and pine nuts.

  13. Serve the Kabsa hot with a side of salad or yoghurt.