🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 500 g Basmati rice(rinsed and soaked for 30 minutes)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 2 tbsp Tomato paste
- 4 tbsp Vegetable oil
- 800 ml Chicken broth
- 2 tbsp Kabsa spice mix((cardamom, cloves, cinnamon, black pepper, coriander, cumin, dried lime))
- 1 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 50 g Almonds(slivered, toasted (for garnish))
- 30 g Raisins((for garnish))
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chicken pieces and brown on all sides.
- 2
Remove chicken and set aside. Add chopped onion to the pot and sauté until softened, about 5-7 minutes.
- 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
Return chicken to the pot. Add Kabsa spice mix, turmeric, salt, and black pepper. Stir well to coat the chicken.
- 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
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
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
Let the kabsa rest, covered, for 10 minutes off the heat. Fluff the rice gently with a fork.
- 9
Serve hot, garnished with toasted slivered almonds and raisins.
💡 Pro Tips
- ✓Ensure the rice is evenly distributed in the pot for consistent cooking.
- ✓Adjust the amount of spices to your preference.
- ✓Soaking the rice helps it cook more evenly and absorb flavors better.
🔄 Variations
- Add chopped bell peppers or carrots along with the onions.
- Use lamb or beef instead of chicken.
- For a spicier version, add a chopped chili pepper.