Recipe

Kabsah Chicken And Rice Arabian Food Recipe

Add Step-by-Step Photos	Umjad / All my dishes 5 months, 3 weeks ago Kabsah is a rice dish from middle east, you can actually eat it with everything, chicken,beef or lamb, with salad or yogurt as side dish, but I like it to have it “real” or traditional, with spicy sauce, garnish with fried almond, pine nuts and c... More Prep:30m Cook:120m Servings:3	Umjad
	chicken kabsah basmati rice

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Ingredients

Rice Recipe:

1 1/2 cups White Basmati Rice-cleaned & rinsed (Do not use other kinds of rice for this recipe)

Water (amount varies according to the size of boiler-pot you are using)

1 Tomato cut up in small pieces

1/2 cup green peas (optional)

1/2 cup diced carrots (optional)

1 small to medium onion chopped

2 tsp. of mix spices

3 tsp. of cardamon ground

3/4 cup of tomato paste

6 teaspoons of olive oil

1 stick or 1 tbsp ground cinnamon

1 tsp cloves

2 tsp paprika

1 tsp. turmeric powder

1 small snack box of raisins

1 tsp black pepper

salt to taste

6 pcs. whole chicken legs marinate with:

1 pcs lemon

1 tbsp soysauce

1 tbsp mix spices

1 tbsp paprika

1/2 cup tomato paste

1/2 cup yoghurt

1 pack broth chicken maggi (powder or crushed the cubes)

1/2 tbsp minced garlic

salt to taste, black pepper

1/2 cup almond nuts

1/2 cup pine nuts

1/2 cup chopped parsley

(brown the almond and pine nuts in a small frying pan in low fire. watch carefully to avoid the nuts to get burn easily)

Directions

Rice: In a large boiler-pot add oil, browned chopped onions on medium high heat.

Add choppes tomatoes, diced carrots, green peas.

Add mix spices, cardamon, turmeric powder, cinnamon, cloves, paprika, raisin

Add salt and black pepper according to taste. Bring the Basmati rice, the Kabsah broth and all the ingredients to a boil, then immediately turn down heat to low and cover sealing tightly again with aluminum foil. Do not open or peek at it for atleast 10 minutes. Then periodically check to see if rice is light and fluffy, but do not stir rice.

Chicken: Place the chicken in an oven baking dish into a preheated oven at 240 C degrees for 1 1/2 hour covered with aluminum foil.

Strain half cup of the broth then add to the boiler at the top of cooked riced (the sauce of chicken will add flavor to the cooked rice ).

Remove the aluminum foil and brown the chicken using upper fire of the oven.

Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Sprinkle with almond and pine nuts. Garnish them with chopped parsley.

Serve with shattah (hot sauce), salad and yoghurt.

Reminder:

Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry.

The chicken should be moist.

The Kabsah rice is done when all the broth has been absorbed. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished. Do not mix the water and rice, just add over the top.

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