Kabsa recipe

Basmati rice cooked in the spiced chicken broth, scented with dried black lime, cardamom and cloves, and served under the browned meat.

2 hoursmedium12 ingredients

Ingredients

• 400 g basmati rice
• 1200 g chicken
• 3 dried black lime (loomi)
• 1 onion
• 2 tomatoes
• 2 tbsp tomato paste
• 5 cardamom pods
• 4 cloves
• 2 stick cinnamon stick
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 2 tsp salt

How to make Kabsa

1. Rinse 400 g of basmati rice until the water runs clear and soak it in cold water for 30 minutes.
2. Heat 3 tbsp of oil in a large pot and fry 1 chopped onion with 2 cinnamon sticks, 5 cardamom pods and 4 cloves for 4 minutes, until the onion is golden.
3. Add 1.2 kg of bone-in chicken pieces, 2 tbsp of tomato paste, 2 grated tomatoes, 2 tsp of black pepper and 2 tsp of salt; sear the chicken for 5 minutes, turning it in the spices.
4. Pierce 3 dried black limes with a knife, add them with 1.2 litres of water, bring to a boil and simmer for 35 to 40 minutes until the chicken is cooked.
5. Lift out the chicken and brown it in a 200 °C oven or under the grill for 10 to 15 minutes while the rice cooks.
6. Keep about 800 ml of broth in the pot, add the drained rice and boil uncovered for about 5 minutes, until the liquid has almost disappeared.
7. Cover tightly and cook on the lowest heat for 15 to 20 minutes without lifting the lid.
8. Fluff the rice onto a large platter, set the chicken on top and, if you like, scatter with toasted almonds and raisins; serve with daqqus, a simple tomato sauce.

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