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Kabsa
Kabsa
Kabsa is a delicious traditional Saudi Arabian dish that's popular in the Middle East. It's a flavorful rice dish typically made with long-grain rice, tender meat (often chicken or lamb), and a blend of aromatic spices. Kabsa is known for its distinct combination of spices like cardamom, cinnamon, cloves, and bay leaves, which give it a wonderfully fragrant and rich taste. It's usually garnished with nuts and served with a side of tangy tomato sauce or a refreshing yogurt dip.
Ingredients
- 2 pounds chicken (you can use bone-in, skin-on chicken thighs or a whole chicken, cut into pieces)
- 2 cups long-grain rice (about 1 pound)
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 tomatoes diced
- 2 carrots peeled and sliced
- 1 bell pepper diced
- 1 tablespoon Kabsa spice mix (a blend of spices like cardamom, cinnamon, cloves, black pepper, and nutmeg)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 4 cups chicken broth
- Salt to taste
- fresh cilantro chopped for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and lightly golden.
- Add the chicken pieces to the pot and brown them on all sides. This helps to seal in the flavors.
- Stir in the diced tomatoes, sliced carrots, and diced bell pepper. Cook for a few minutes until the vegetables soften slightly.
- Add the Kabsa spice mix, ground cumin, ground coriander, and turmeric powder. Stir well to coat the chicken and vegetables with the spices.
- Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes or until the chicken is cooked through and tender.
- While the chicken is simmering, rinse the rice under cold water until the water runs clear to remove excess starch.
- Drain the rice and add it to the pot with the chicken. Stir gently to combine. If needed, add a bit more water to ensure the rice is fully submerged.
- Bring the mixture back to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 20-25 minutes or until it’s tender and fully cooked.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 10 minutes to allow the flavors to meld.
- Fluff the rice with a fork and transfer the Kabsa to a serving platter. Garnish with chopped fresh cilantro and serve hot.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 909kcal (45%)Carbohydrates: 89g (30%)Protein: 47g (94%)Fat: 40g (62%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 227mg (76%)Sodium: 1080mg (47%)Potassium: 1014mg (29%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 6728IU (135%)Vitamin C: 52mg (63%)Calcium: 95mg (10%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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