Best 10 Kabsa Recipes

KABSA

Steps:

• Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.
• While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.
• Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
• Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.

AL KABSA - TRADITIONAL SAUDI RICE (& MEAT) DISH

Steps:

• Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
• Soak rice for 15 minutes. Drain, rise under running water then drain well.
• Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
• Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.
• Sauce:.
• Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
• Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .

SAUDI KABSA SPICE MIX

Steps:

• Blend until crushed.
• Use as required.

AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE

Steps:

• Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
• Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
• Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
• Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
• Remove the lid, stir well and serve with the following sauce.
• Accompanying Sauce.
• Skin the tomatoes and mix all the ingredients together, season to taste.
• Serve the Kabsa with the tomato sauce and flatbreads.
• NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.

CLASSIC ARABIAN KABSA SPICE MIX FROM THE SPICE ROUTE

Steps:

• Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure.).
• Decant into an airtight tin or container and store in a dark, cool and dry place.

SAUDI KABSA

Steps:

• NOTE: place basmati rice in bowl with water over it to expand, it will not cook and will stay hard unless you do this. Leave for 15 minutes at the least.
• 1. In an 8-quart stockpot on medium-high heat add onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom. Blend well and allow to sauté for 30 seconds.
• 2. Add tomato sauce and chicken bouillon. Mix well until sauce thickens, reduce heat to low-medium. Add chicken allow to sauté for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered.
• 5. After the chicken has cooked reserve broth for rice. In a 2-quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes. Meanwhile, why the rice is cooking turn oven on high broil. Add chicken to a roasting pan and broil for five minutes or until golden.
• 8. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-boiled eggs, pine nuts, and raisins.

ROASTED CHICKEN AL-KABSA (SAUDI) (GLUTEN FREE)

Steps:

• Preheat oven to 350°F.
• De-skin the chicken.
• Season with spices and olive oil.
• Place in a roasting pan and into the oven for 40-50 minutes.
• Garnish with cilantro and serve with Recipe #369045 or basmati rice.
• Enjoy!

EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)

Steps:

• Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
• Rince basmati rice well and soak in cold water for 20 minutes.
• Drain.
• In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
• For the sauce stir all the ingredients under daqous heading in a medium pot.
• Simmer until well combined over low heat adding additional liquid if needed.
• Serve chicken breast alongside basmati rice with Daqous & a green salad.
• Enjoy.

FISH KABSA (SAUDI)

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!

KABSA (SAUDI RICE & CHICKEN)

Steps:

• 1. 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.
• 2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
• 3. 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).
• 4. Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
• 5. 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'.
• 6. (You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 350 degrees whilst the rice is cooking. (but don't let them become dry)