Kabsa is a traditional Arab dish, popular in countries such as Saudi Arabia, Yemen, and other Gulf states

 

Kabsa is a traditional Arab dish, popular in countries such as Saudi Arabia, Yemen, and other Gulf states. It's a fragrant and delicious rice dish, typically made with lamb, chicken, or beef, and seasoned with a blend of aromatic spices. Here's a detailed chicken Kabsa recipe, including the spice mix, step-by-step instructions, and professional tips.

Ingredients:

For the Kabsa spices:

You can prepare this mixture in advance and store it.

·         1 teaspoon ground cinnamon

·         1 teaspoon ground black lime (loomi) or dried lime powder

·         1 teaspoon ground cumin

·         1 teaspoon ground coriander

·         1 teaspoon ground black pepper

·         1 teaspoon ground cardamom

·         1 teaspoon ground allspice

·         ½ teaspoon ground cloves

·         ½ teaspoon ground nutmeg

·         ½ teaspoon turmeric

·         1 teaspoon paprika (optional for color)

For the main course:

·         1 whole chicken (cut into 4-6 pieces) or 1 kilogram chicken thighs or breasts

·         2 cups long-grain basmati rice (soaked in water for 30 minutes and drained)

·         2 medium onions (thinly sliced)

·         3-4 garlic cloves (chopped)

·         2 medium tomatoes (chopped)

·         1 large carrot (grated or chopped)

·         Small green bell peppers (chopped)

·         1 tablespoon tomato paste

·         1/4 cup vegetable oil or ghee

·         4 cups chicken broth or water

·         1 or 2 dried black limes (loomi), pierced with a fork

·         Salt to taste

Whole spices (optional, but enhances the flavor):

·         1 cinnamon stick

·         3 to 4 cardamom pods

·         4 to 5 cloves

·         4 to 5 black peppercorns

·         1 bay leaf

For garnish:

·         Toasted almonds or pine nuts

·         Raisins (optional)

·         Fresh parsley

Directions:

Grill the chicken:

Heat the oil or ghee in a large pot or Dutch oven.

Add the chicken pieces and grill on both sides until golden brown.

Remove from the pot and set aside.

Sauté the Aromatic Spices:

In the same pot, add more oil if needed and sauté the onions until soft and golden.

Add the garlic, grated carrots, and bell peppers (if using).

Cook for two to three minutes.

Add the chopped tomatoes and tomato paste.

Cook until the tomatoes are soft and the paste is well blended.

Marinate:

Add the Kabsa spice mix and whole spices.

Stir and brown the spices for a minute until fragrant.

Add the dried black limes and salt.

Cook the Chicken:

Return the browned chicken to the pot.

Pour in the chicken stock or water to cover the chicken.

Bring to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until the chicken is cooked through.

Add the Rice:

Remove the chicken and set aside (you can grill or boil it later for more flavor).

Taste and adjust the seasoning in the broth.

Add soaked and drained basmati rice to the broth.

Bring to a boil, and then reduce heat to low.

Cover tightly and cook for 18-20 minutes, until the rice is tender and the liquid is absorbed.

The Finish:

Optionally, grill or roast the chicken until the skin is crispy.

Float the rice gently with a fork.

Place the rice in a large serving dish and place the chicken on top.

For Garnish:

·         Toasted nuts (almonds or pine nuts)

·         Soaked raisins, lightly fried in butter

·         Chopped parsley or coriander

Pro Tips:

Soaking the rice: Always soak basmati rice so it cooks evenly and becomes fluffy.

Loomi: Black lime gives Kabsa its distinctive tangy flavor.

If unavailable, use a little lemon zest and additional lemon juice at the end.

Adjust the broth: Make sure the ratio of broth to rice is correct.

Too much liquid will make the rice mushy.

For beef or lamb: Increase the cooking time on low heat until the meat is tender before adding the rice.

Suggested Side Dishes:

·         Fresh salad or Arabic salad

·         Yogurt Raita or cucumber and mint Raita

·         Pickles or hot sauce (such as hot sauce)