Best 3 Fish Kabsa Saudi Recipes

Tantalize your taste buds with the enticing flavors of Fish Kabsa, a traditional Saudi dish that seamlessly blends aromatic rice, succulent fish, and a symphony of spices. This delectable dish holds a special place in Saudi culinary heritage, often served as a celebratory feast to mark joyous occasions. Our comprehensive guide unveils two variations of Fish Kabsa: the classic Saudi Fish Kabsa and a tantalizing Bahraini-style Fish Kabsa. Embark on a culinary journey as we delve into the intricacies of each recipe, providing step-by-step instructions, a detailed ingredient list, and insightful tips to ensure your Fish Kabsa turns out perfect. Whether you prefer the vibrant flavors of the Saudi-style Kabsa or the unique blend of spices in the Bahraini version, this article equips you with all the knowledge and guidance to create an unforgettable Fish Kabsa experience.

Check out the recipes below so you can choose the best recipe for yourself!

FISH KABSA (SAUDI)

Fish Kabsa (Saudi) image

This is good with a fresh salad on the side. "Fish kabsa is a dish coming from the cities that border the sea and gulf in Saudi Arabia. Any white fish fillet that you may like would work well in this recipe." Modified from a recipe found on yasalamcooking.com.

Provided by UmmBinat

Categories One Dish Meal

Time 37m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg fish fillet, cut into smallish large pieces
1/2 cup water
2 tablespoons tomato paste
6 garlic cloves
1 large white onion, diced
2 cups rice (I use Basmati and am sure to soak it the required mount of time)
3 cups water
1 vegetable bouillon cube (I use homemade vegetable stock)
1/2 tablespoon arabic mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
sea salt & freshly ground black pepper, to taste
4 tablespoons butter
1/4 cup pine nuts, toasted in a dry frying pan
1/4 cup fresh cilantro

Steps:

In a large pan on medium heat add butter, onions and garlic; cook until tender. Add Arabic spice mix, mix well. Carefully add fish and allow to cook halfway on each side until lightly pink-white. About 1 minute or less on each side. Remove fish/onion mixture and set aside.
Add tomato paste and bullion cube to pan, cook a little then add rice and water. Carefully place fish mixture on top. Raise heat to high and allow to come to a full boil, cover and reduce to low. Allow to cook until rice and fish are thoroughly cooked. Depending on the thickness of the fish fillets and the rice type, adjust timing.
Once done, arrange fish kabsa on a serving platter and decorate top with cilantro and pine nuts.
Serve with a fresh salad.
Enjoy!

FISH KABSA

Fish Kabsa image

Fish kabsa is a famous Arabic rice dish. Any white fish fillet that you may like would work well in this recipe. Here is how to make fish kabsa with white fish fillet.

Provided by baidoone

Categories Main Dishes

Time 1h20m

Yield 6

Number Of Ingredients 17

Ingredients

4 cups basmati rice
2 lbs white fish fillet (1 kg), cut into large pieces
1 tbsp cumin
1 tbsp coriander
1 tbsp paprika
1 tbsp turmeric
1 tbsp fish seasoning
1 tbsp salt
1 tsp black pepper
1 tbsp cardamon, grounded
1 cup corn oil
1 large onion, chopped
3 cloves garlic, crushed
1 tbsp ginger, minced
2 red pepper, minced
2 green pepper, minced
2 large tomatoes, chopped

Steps:

Wash the rice and soak it in water for 15 minutes.
In a plate, put the spices and stir well to mix together.
Sprinkle some spices on the fish.
Heat some oil in a large saucepan, add the fish and leave it for a few minutes until it becomes golden in color, then turn it on the other side until golden in color. Take the fish out of the pot and set it aside.
Add the rest of the oil, then add the onions, garlic, ginger, pepper and stir for a few minutes to get a nice color.
Add the tomatoes, and 5 cups of water. Leave the water over high heat to boil then add the rice and stir gently, reduce the heat and and boil for 5 mins.
Arrange fish pieces over rice, cover the pot and leave on low heat for about 30 minutes until the rice is tender.
Transfer to a serving dish. Serve hot.

Nutrition Facts :

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Al Kabsa - Traditional Saudi Rice and Chicken image

This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Provided by EmiratiWife2010

Categories Meat and Poultry Recipes Chicken

Time 2h10m

Yield 8

Number Of Ingredients 23

Ingredients

½ teaspoon saffron
¼ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground white pepper
½ teaspoon dried whole lime powder
¼ cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
¼ cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 ¼ cups hot water
1 cube chicken bouillon
2 ¼ cups unrinsed basmati rice
¼ cup raisins
¼ cup toasted slivered almonds

Steps:

Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g

Tips:

For the best flavor, use fresh fish. If you're using frozen fish, thaw it properly before cooking.
Make sure the fish is properly seasoned. A good rule of thumb is to use about 1 teaspoon of salt and 1/2 teaspoon of black pepper per pound of fish.
Don't overcook the fish. Fish is delicate, so it doesn't take long to cook. Overcooked fish will be dry and tough.
Use a variety of vegetables in your kabsa. This will add flavor and color to the dish.
Don't be afraid to experiment with different spices and herbs. Kabsa is a versatile dish, so you can customize it to your own taste.

Conclusion:

Fish kabsa is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of flavorful fish, tender vegetables, and fluffy rice, it's sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to cook fish, give fish kabsa a try.