KABSA RECIPE

Kabsa is a traditional Middle Eastern dish, particularly popular in Saudi Arabia. It is a flavorful rice dish cooked with meat, spices, and aromatic ingredients. Here's a recipe for making Kabsa:

Ingredients:

- 2 cups basmati rice

- 1 kg chicken, cut into pieces (you can also use lamb or beef)

- 2 onions, finely chopped

- 4 cloves of garlic, minced

- 2 tomatoes, chopped

- 2 carrots, diced

- 1 bell pepper, diced

- 1 tablespoon tomato paste

- 3 tablespoons vegetable oil

- 1 tablespoon ghee (clarified butter)

- 2 bay leaves

- 5 whole cardamom pods

- 5 whole cloves

- 2 cinnamon sticks

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon ground turmeric

- 1 teaspoon ground black pepper

- 1 teaspoon salt (adjust to taste)

- Fresh coriander leaves, for garnish

- Lemon wedges, for serving

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil and ghee over medium heat. Add the chopped onions and cook until they turn golden brown.
3. Add the minced garlic to the pot and cook for another minute until fragrant.
4. Add the chicken pieces to the pot and cook until they are browned on all sides.
5. Stir in the chopped tomatoes and tomato paste, and cook for a few minutes until the tomatoes soften.
6. Add the diced carrots, bell pepper, bay leaves, cardamom pods, cloves, and cinnamon sticks to the pot. Stir well to combine all the ingredients.
7. Add the ground cumin, coriander, turmeric, black pepper, and salt to the pot. Mix everything together to coat the chicken and vegetables with the spices.
8. Pour in enough water to cover the chicken and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes or until the chicken is cooked through and tender.
9. While the chicken is simmering, bring a large pot of salted water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is almost tender, about 8-10 minutes. Drain the rice and set it aside.
10. Once the chicken is cooked, remove the chicken pieces from the pot and set them aside. Keep the remaining sauce and vegetables in the pot.
11. In the same pot, spread half of the cooked rice over the sauce and vegetables. Place the chicken pieces on top of the rice, then cover the chicken with the remaining rice.
12. Cover the pot tightly with a lid or aluminum foil. Cook the rice and chicken together on low heat for about 15-20 minutes, allowing the flavors to meld and the rice to fully cook.
13. Remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the rice to steam and become fluffy.
14. Remove the lid or foil from the pot. Garnish the Kabsa with fresh coriander leaves and serve hot with lemon wedges on the side.

Kabsa is often served with a side of Arabic salad or yogurt sauce. Enjoy this delicious and fragrant Middle Eastern dish!

Kabsa is a delicious and popular Saudi Arabian dish that consists of rice, meat, and a variety of aromatic spices. Here's a recipe to make kabsa at home:

Ingredients:

- 2 cups of basmati rice

- 1 lb of chicken or lamb, cut into pieces

- 1 onion, finely chopped

- 4 cloves of garlic, minced

- 2 tomatoes, chopped

- 1 carrot, chopped

- 1 green bell pepper, chopped

- 2 tablespoons of tomato paste

- 1 tablespoon of baharat spice mix

- 1 teaspoon of cumin

- 1 teaspoon of coriander

- 1 teaspoon of cardamom

- 1/2 teaspoon of cinnamon

- 1/4 teaspoon of nutmeg

- 2 bay leaves

- 3 cups of chicken or lamb broth

- Salt and pepper to taste

- 2 tablespoons of vegetable oil

- 1/4 cup of raisins (optional)

- 1/4 cup of almonds (optional)

Instructions:

1. Rinse the rice in cold water until the water runs clear, then soak it in cold water for at least 30 minutes.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the onion and garlic, and cook until the onion is translucent.
3. Add the meat and cook until browned on all sides.
4. Add the tomatoes, carrot, green bell pepper, tomato paste, and spices. Stir well to combine.
5. Add the broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 30 minutes.
6. Meanwhile, drain the rice and add it to a pot with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is cooked and fluffy.
7. Once the meat and vegetables are cooked, remove the bay leaves and stir in the raisins and almonds, if using.
8. Serve the kabsa by placing the rice on a large platter and arranging the meat and vegetables on top. Enjoy!