Chicken kabsa : This Arabian-style chicken and rice dish will make your next meal special. This is the best option for any special event because it has tasty rice and spiced grilled chicken. Get out the inside chef and prepare delicious meals for your loved ones.

I’m constantly looking for fresh ideas and inspiration in cooking. I believe discovering different foods and cultures is the best approach to learning more about food. In front of you is the world of delicious experiences. All you have to do is put on the top and begin.

One of our trips to Qatar a few years ago was the basis of the impetus for this meal. A beautiful modern city whose ultramodern design is going to attract you. Not forgetting Emirati food. Smiles and lifelong memories of amazing experiences. To be honest, I like to remember things.

Well, let’s get back to the recipe for chicken kabsa. This is a traditional Saudi Arabian recipe. However, the neighboring countries also have their remakes of this meal. This is one of my favorite dishes. The rice and chicken are cooked in a lovely spice mixture. The recipe for kabsa is one of my favorite rice dishes.

Because basmati rice gives the dish a whole different kind of taste, I included it in this recipe. Any long-grain rice will work of course, but my preference is basmati.

You will need Huge pieces of chicken for this recipe for chicken kabs. I divided a big animal into six parts. There will be two steps to the chicken cooking process. First in a hot pan and then on a grill. And that is the key to this spice mixture

Okay, get started on the cooking process. Start by cooking the green chilies, ginger, garlic, and onions until they are golden brown. A few whole dry spices, such as leaves, cloves, cardamom pods, and cinnamon sticks, will be added to this mixture. In oil, lightly fry them.

INGREDIENTS

KABSA SPICE MIX

• 1/4 tsp ground cardamom (powder)
• 1/4 tsp. Ground white pepper (white pepper powder)
• 1/4 teaspoon saffron
• 1/2 tsp ground cinnamon ( cinnamon powder)
• 1/2 tsp. Ground spice
• 1/2 tsp. dried whole lime powder

CHICKEN KABSA:

• 2 tbsp. oil or butter 3 onions sliced
• 1 tbsp minced ginger ( ginger paste)
• 1 tbsp minced garlic ( garlic paste)
• 1 green chili
• 2 dried bay leaves
• 6 cloves
• 4 cardamom pode
• 1 cinnamon stick
• 2 tbsp. tomato puree ( tomato paste)
• 1 pinch ground nutmeg ( nutmeg powder)
• 1/2 tsp. Ground black pepper ( black pepper powder)
• 1/4 tsp. Ground coriander ( coriander powder)
• 3 medium carrots thinly sliced
• 200 G canned diced tomatoes ( or 4 tomatoes chopped)
• 2 chicken stock cubes
• 1 1/2 Kg whole chicken cut into 6 pieces
• 3 cups basmati rice rinsed
• 1/4 cup raisins
• water
• salt to taste
• Rasisins to Garnish (optional)
• slivered almonds to Garnish ( optional)

INSTRUCTIONS

prepare kabsa spice mix, combine cardamom, white pepper, saffron, cinnamon, allspice, and lime powder in a bowl, then set aside.

First, heat oil in a large deep-base pan over medium-high heat. Next, add onions, ginger, garlic, and green chilies. Saute for 3-4 minutes or until the onions turn golden brown. After that, add bay leaves, cloves, cardamom pods, and cinnamon sticks. Fry the spices for a minute. Then, add carrots and diced tomatoes. Mix and cook for 2 minutes.

Subsequently, add chicken cubes and chicken parts. Brown the chicken, turning occasionally for about 40 minutes. Once done, remove the chicken pieces from the pan and set them aside.

Following this, add rice and raisins to the pan. Pour in 4 cups of water and mix with salt. Bring it to a boil. Once boiling, reduce the heat, cover with a lid, and cook for 10-15 minutes.

Meanwhile, preheat the grill. Grill the chicken for 10-15 minutes or until cooked through. Finally, serve the rice with the grilled chicken.

PREP TIME: 15 minutes

COOK TIME 2 house

TOTAL TIME 2 hours, 20 minutes