Kabsa Arabian Rice
A fragrant rice dish with Chicken recipe from Saudi Arabia.
The Recipe Intro includes Video on how to make this delicious Kabsa Rice. Check it out ↓
- ¹⁄3 cup Oil or Butter
- 1 ½ kg chicken, with skin (preferred) - cut into large pieces (Keeping the skin on provides for a much more succulent and moist chicken - you may discard before eating)
- 1 Tbsp coriander powder
- 1 tsp chilli powder
- 1 tsp black pepper powder
- 1 cup / 2 medium onion, chopped ( red or yellow onion)
- ½ cup garlic, finely chopped
- 1 " piece ginger, minced - optional
- 1 cup (2 Nos) tomatoes, diced
- 1 - 2 Tbsp tomato paste
- 2 tsp Bahar / Baharat / Arabian Spices or Kabsa Spice ( see below for home made mix)
- 1 dried/black lime - LOOMI (Use grated lime zest if you cant find dried lime - Only the outer yellow skin. None of the white layer as this tends to be bitter)
- 4 cups basmati rice
- 6 ¼ cups chicken stock or water
- 4 tsp (approximately) - salt (less if using chicken stock)
- As needed for garnish: Boiled, sliced eggs, fresh parsley/coriander, fried raisins, fresh lime etc.
For Baharat Spice Mix:
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp red chilly flakes/powder
- ¹⁄4 tsp ground cloves
- 1⁄8 tsp cumin powder
- (1 stick cinnamon, 5 cloves, 3 cardamom, 5 black pepper corns) : Optional: You may also add whole spices along with the powdered spices if you dont mind removing them from your rice
- Marinate the rinsed and drained chicken with coriander powder, chilli powder and black pepper powder (optionally you can add 2 Tbsp ginger-garlic paste to this).
- Chop the onion, garlic, and tomatoes.
- Heat the oil/butter in a medium pan and saute the onion and garlic till softened.
- Add ginger if using.
- Saute, adding some salt to draw out moisture.
- In another pan, heat some butter and fry the marinated chicken, just till crust is a pale golden color on both sides.
- When the onions are nicely sautéed and golden, add the chopped tomatoes as well as tomato paste and cook till moisture evaporates.
- Add the Bahar/ Baharat spices or equivalent, reserving some of the chilly flakes/powder for later.
- Add the dried lime (loomi). Stir well.
- Transfer the onion mixture to a larger pot, (rice cooker pot is good).
- Add the golden chicken to this post as well (keeping the butter/oil in the pan used for frying the chicken for later) and cook just for a minute, stirring gently till coated all over.
- When the oil separates, add salt and stock or water.
- Bring to boil. Cover and cook for 10 minutes for chicken without skin / 20 minutes for chicken with skin.
- Remove the chicken pieces and two large ladles of the stock to the pan previously used for sautéing the onions.
- Heat till the gravy evaporates, forming a thick sauce around the chicken (only 1-minute max – on high heat). You may like to add more tomato paste at this point if you like the flavor.
- Broil in the preheated oven for 10 minutes at around 180º C. Baste with a tiny bit of butter. The skin should get a golden and crisp (not applicable for skinless chicken).
- Fry the drained rice in the same butter left from frying the chicken initially.
- Add to the pot of simmering gravy. Cover and cook till done (water runs dry).
- Fluff up the rice with a fork, adding a little butter if desired.
- Squeeze a little lemon juice on the chicken pieces.
- Top the fragrant rice with the broiled chicken, boiled eggs, coriander or parsley leaves, lime wedges and toasted nuts and raisins – as desired.
Kabsa Arabian Rice
- We often make Kabsa with and without the skin on the chicken. Leaving the skin ON is recommended for a truly moist chicken. When you do use skinless chicken, be very careful not to overcook.
- Dried lime (Loomi) is available in the Arabian/Middle-Eastern section of your supermarket. It comes in yellow and black colors. Both are acceptable.
- You can also dry your own limes if you are able to and have a nice yard or rooftop that facilitates this.
- Another Rice dish similar to Kabsa is ‘Mandi’ (See Mandi Recipe), which is a Yemeni style of making Kabsa. In this, the meat is cooked in a tandoor-style oven which is made by digging a hole in the ground and covering with clay lid. The flavor can be slightly imitated by chargrilling(BBQ) your meat. (If you don’t have a ‘dug out hole oven’ in your backyard, that is!:) ).
- And you might like to check out this more Simple version of Kabsa.
Key Ingredients: Rice, Chicken, Spices, Dried Lime, Tomato, Garlic, Ginger, Onion, Oil, Butter, Salt.
EAT AND TELL!!!
Let us know if you tried – Kabsa Arabian Rice