👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chicken pieces and brown on all sides.

2. 2

   Remove chicken and set aside. Add chopped onion to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Add minced garlic and cook for another minute until fragrant. Stir in diced tomatoes and tomato paste, cooking for 5 minutes until the tomatoes break down.

4. 4

   Return chicken to the pot. Add Kabsa spice mix, turmeric, salt, and black pepper. Stir well to coat the chicken.

5. 5

   Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, allowing the chicken to cook through and flavors to meld.

6. 6

   Add the rinsed and soaked basmati rice to the pot. Ensure the rice is submerged in the liquid. If needed, add a little more hot water or broth.

7. 7

   Bring back to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

8. 8

   Let the kabsa rest, covered, for 10 minutes off the heat. Fluff the rice gently with a fork.

9. 9

   Serve hot, garnished with toasted slivered almonds and raisins.