AuthorbaidooneKabsa is the national dish of Saudi Arabia. It is a dish made of rice and meat, cooked either separately or together. It is made with spices and chicken, lamb or fish. It is usually eaten for lunch and sometimes for dinner. Kabsa is often a dish for a group of people. The kabsa is normally served on a round metal dish placed on the floor and people eat with their right hand, although a spoon may be used. In Saudi Arabia there are many different ways to make kabsa. Kabsa is also eaten in other Middle Eastern countries such as Kuwait, Bahrain and other Gulf countries.
Wash the rice under cold water and soak it in warm water.
Using a sharp knife or kitchen scissors cut each chicken in half in length or cut it into 4 pieces.
In a small dish put the 7 spice mixture, coriander, cumin, salt, black pepper and turmeric. Mix spices together.
Sprinkle 1 teaspoon of spices on the chicken and rub.
In a large frying pan, add corn oil and heat over medium heat. Add the onion and stir for several minutes until golden.
Add the chicken pieces and wait for a few minutes, then turn on the other side and wait until it becomes light golden.
Add tomatoes, tomato paste, cardamom, cloves, cinnamon, bay leaves, black pepper and green pepper.
Cover the chicken with water and leave to cook over medium heat for 50 minutes until cooked.
Take the chicken out of the broth, add a little turmeric and a little olive oil and transfer it to an oven tray, put in the oven for 15 minutes until browned.
Put 4 1/2 cups of broth in a saucepan to boil. Add the rice and stir lightly. Let the rice boil until holes are formed on the surface, cover the pot and simmer on low heat for 40 minutes until fully cooked.
Transfer the rice to a large serving platter and arrange the chicken pieces on top.
Ingredients
Directions
Wash the rice under cold water and soak it in warm water.
Using a sharp knife or kitchen scissors cut each chicken in half in length or cut it into 4 pieces.
In a small dish put the 7 spice mixture, coriander, cumin, salt, black pepper and turmeric. Mix spices together.
Sprinkle 1 teaspoon of spices on the chicken and rub.
In a large frying pan, add corn oil and heat over medium heat. Add the onion and stir for several minutes until golden.
Add the chicken pieces and wait for a few minutes, then turn on the other side and wait until it becomes light golden.
Add tomatoes, tomato paste, cardamom, cloves, cinnamon, bay leaves, black pepper and green pepper.
Cover the chicken with water and leave to cook over medium heat for 50 minutes until cooked.
Take the chicken out of the broth, add a little turmeric and a little olive oil and transfer it to an oven tray, put in the oven for 15 minutes until browned.
Put 4 1/2 cups of broth in a saucepan to boil. Add the rice and stir lightly. Let the rice boil until holes are formed on the surface, cover the pot and simmer on low heat for 40 minutes until fully cooked.
Transfer the rice to a large serving platter and arrange the chicken pieces on top.