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Kabsa
Saudi Arabia's national dish - a fragrant and flavorful rice dish typically made with chicken or lamb, infused with aromatic baharat spices, tomatoes, and dried limes.
đ§ Ingredienser
- 1 whole Whole chicken(about 1.5 kg (3.3 lbs), cut into 8 serving pieces)
- 3 cups Basmati rice(rinsed thoroughly and soaked in water for 30 minutes)
- 4 medium Tomatoes(finely chopped or pureed)
- 2 tbsp Tomato paste
- 3 tbsp Kabsa spice mix (Baharat)(homemade or store-bought)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 Dried black limes (Loomi)(pierced a few times with a fork or knife)
- 1/4 cup Raisins(optional, rinsed)
- 3 tbsp Vegetable oil or Ghee
- 6 cups Water or Chicken broth(adjust as needed for rice)
- to taste Salt
- to taste Black pepper
- for garnish Toasted nuts (almonds, pine nuts)(optional)
- for garnish Fried onions(optional)
đšâđł Instruktioner
- 1
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F if using ghee). Add the chicken pieces and sear them on all sides until golden brown. Remove the chicken from the pot and set aside. This browning adds depth of flavor.
â±ïž 10 minutes - 2
Reduce the heat to medium (around 175°C / 350°F). Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the Kabsa spice mix and cook for 30 seconds, stirring constantly, until the spices release their aroma.
â±ïž 8 minutes - 3
Add the chopped tomatoes and tomato paste to the pot. Cook, stirring occasionally, for about 5 minutes, allowing the tomatoes to break down and meld with the spices. Return the seared chicken pieces to the pot. Add the pierced dried limes. Pour in the water or chicken broth, ensuring the chicken is mostly submerged. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 40-50 minutes, or until the chicken is tender and cooked through. The broth should be flavorful and aromatic.
â±ïž 50 minutes - 4
Carefully remove the cooked chicken pieces from the pot and set them aside. If desired, you can broil or pan-fry the chicken pieces for a few minutes until the skin is crispier. Discard the dried limes from the broth. Taste the broth and adjust seasoning if necessary. Add the soaked and drained basmati rice to the flavorful broth. Ensure the liquid level is about 1-1.5 cm (about 1/2 inch) above the rice. If using raisins, stir them in now. Bring the broth back to a gentle boil.
â±ïž 5 minutes - 5
Once boiling, reduce the heat to the lowest setting, cover the pot tightly (you can place a clean kitchen towel under the lid to absorb excess steam), and let the rice cook undisturbed for 15-20 minutes, or until all the liquid is absorbed and the rice is tender and fluffy. Avoid lifting the lid during this time.
â±ïž 20 minutes - 6
Once the rice is cooked, turn off the heat and let it rest, covered, for another 5-10 minutes. Gently fluff the rice with a fork. Arrange the cooked chicken pieces on top of the rice or serve them on the side. Garnish generously with toasted nuts and fried onions, if using. Serve hot.
â±ïž 10 minutes
đĄ Proffstips
- âFor the best flavor, use a good quality Kabsa spice mix (Baharat). You can also make your own by combining ground spices like cumin, coriander, cardamom, cinnamon, cloves, black pepper, and nutmeg.
- âSoaking and rinsing the basmati rice is crucial for achieving fluffy, separate grains.
- âDried limes (Loomi) add a unique tangy, slightly smoky flavor. Pierce them to release their essence into the broth.
- âAdjust the amount of water or broth based on the type of rice and desired consistency. The goal is for the rice to absorb all the flavorful liquid.
- âServe Kabsa with a side of plain yogurt, a fresh Arabic salad (like tomato and cucumber), or a spicy chili sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Lamb Kabsa: Substitute chicken with lamb shoulder or shank, and increase simmering time until lamb is tender.
- Shrimp Kabsa: Add peeled and deveined shrimp during the last 5-7 minutes of rice cooking.
- Vegetable Kabsa: Omit meat and add a variety of vegetables like carrots, zucchini, and bell peppers.
- Spicy Kabsa: Add chopped green chilies or a pinch of cayenne pepper to the broth.