AL KABSA – TRADITIONAL SAUDI RICE (& CHICKEN) DISH

Recipe by Um Safia

INGREDIENTS

· KABSA DISH

• ¹⁄₄cup butter
• 3lbs chicken, cut into 8-10 pieces
• 1large onion, finely chopped
• 6garlic cloves, minced
• ¹⁄₄cup tomato puree
• 14ounces canned chopped tomatoes, un-drained (or fresh)
• 3medium carrots, grated
• 2whole cloves
• 1pinch grated nutmeg
• 1pinch ground cumin
• 1pinch ground coriander
• salt & freshly ground black pepper
• 4cups hot water
• 1chicken stock cube
• 2 ¹⁄₄cups basmati rice(don’t rinse or soak this)
• ¹⁄₄cup raisins
• ¹⁄₄cup slivered almonds, toasted

· KABSA SPICE MIX

• ¹⁄₂teaspoon saffron
• ¹⁄₄teaspoon ground green cardamoms
• ¹⁄₂teaspoon ground cinnamon
• ¹⁄₂teaspoon ground allspice
• ¹⁄₄teaspoon white pepper
• ¹⁄₂teaspoon ground dried limes

DIRECTIONS

1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you’re wanting to brown the chicken in the oven – remove it from the pot now & place in the preheated oven).
4. Re-Cover & simmer for 35 – 40 minutes – adding the raisins for the last 10 minutes – or until rice is tender.
5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad – preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called ‘Shattah’.
6. N.B: You can also ‘finish’ the chicken pieces off in the oven by cooking them for 25 – 30 minutes at 180 C whilst the rice is cooking. (but don’t let them become dry).