Kabsa recipe

Savor the rich flavors of this traditional Saudi dish!

90 minmedium13 ingredients

Ingredients

• 300 g basmati rice
• 800 g chicken
• 2 onions
• 2 tomatoes
• 1 carrot
• 4 garlic
• 1 cinnamon stick
• 5 cardamom pods
• 2 bay leaves
• 1 tsp cumin
• 1 tsp salt
• 600 ml water
• 3 tbsp olive oil

How to make Kabsa

1. Measure and chop 1 onion, 3 garlic cloves, 2 tomatoes, and 1 carrot before starting.
2. In a large pot, heat 3 tablespoons of olive oil over medium heat until shimmering.
3. Sauté the chopped onion until it becomes golden brown, about 5 minutes, stirring occasionally.
4. Add minced garlic, diced tomatoes, and grated carrot; cook until softened, approximately 5 minutes more.
5. Stir in 4 pieces of chicken, browning all sides for about 7 minutes in the pot.
6. Season with 1 teaspoon cumin, 1 teaspoon salt, 1 cinnamon stick, 3 cardamom pods, and 2 bay leaves. Stir well.
7. Pour in 6 cups of water and bring to a rolling boil over high heat.
8. Reduce heat and let the mixture simmer for 30 minutes, ensuring the chicken cooks thoroughly.
9. Remove the chicken pieces from the pot and set aside on a plate while you prepare the rice.
10. Add 2 cups of basmati rice to the boiling broth and stir gently to combine.
11. Place the chicken on top of the rice, cover, and cook on low heat for 20 minutes until the rice is tender and water is absorbed.
12. Fluff the rice gently before serving, garnishing with fresh herbs if desired.

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