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

Al Kabsa (Traditional Saudi Rice and Chicken)

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.