Name: Al Kabsa (Traditional Saudi Rice and Chicken)
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Saffron - ½ teaspoon; Ground cinnamon - ½ teaspoon; Ground allspice - ½ teaspoon; Dried whole lime powder - ½ teaspoon; Ground cardamom - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Butter - ¼ cup; Onion, finely chopped - 1; Garlic, minced - 6 cloves; Whole chicken, cut into 8 pieces - 1 (3 pound); Tomato puree - ¼ cup; Diced tomatoes, undrained - 1 (14.5 ounce) can; Carrots, peeled and grated - 3; Whole cloves - 2; Ground nutmeg - 1 pinch; Ground cumin - 1 pinch; Ground coriander - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; Hot water, plus more if needed - 3 ¼ cups; Chicken bouillon - 1 cube; Unrinsed basmati rice - 2 ¼ cups; Raisins - ¼ cup; Toasted slivered almonds - ¼ cup

Ingredients for - Al Kabsa (Traditional Saudi Rice and Chicken)

1. Saffron ½ teaspoon

2. Ground cinnamon ½ teaspoon

3. Ground allspice ½ teaspoon

4. Dried whole lime powder ½ teaspoon

5. Ground cardamom ¼ teaspoon

6. Ground white pepper ¼ teaspoon

7. Butter ¼ cup

8. Onion, finely chopped 1

9. Garlic, minced 6 cloves

10. Whole chicken, cut into 8 pieces 1 (3 pound)

11. Tomato puree ¼ cup

12. Diced tomatoes, undrained 1 (14.5 ounce) can

13. Carrots, peeled and grated 3

14. Whole cloves 2

15. Ground nutmeg 1 pinch

16. Ground cumin 1 pinch

17. Ground coriander 1 pinch

18. Salt and freshly ground black pepper to taste 1 pinch

19. Hot water, plus more if needed 3 ¼ cups

20. Chicken bouillon 1 cube

21. Unrinsed basmati rice 2 ¼ cups

22. Raisins ¼ cup

23. Toasted slivered almonds ¼ cup

How to cook deliciously - Al Kabsa (Traditional Saudi Rice and Chicken)

1 . Stage

Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.

2 . Stage

Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.

3 . Stage

Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.

4 . Stage

Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

5 . Stage

Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.

6 . Stage

Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.