Kabsa

Saudi Arabia's national rice dish, deeply spiced with baharat and loomi.

Ingredients

• 3 cups Basmati rice
• 1.5 kg Chicken
• 2 Onions
• 3 Tomatoes
• 1 Carrot
• 3 Dried lime (loomi)
• 2 tbsp Kabsa spice mix
• 5 cloves Garlic
• 2 tbsp Tomato paste
• 4 tbsp Ghee
• 1 tbsp Salt
• 5 cups Water
• ¼ cup Raisins
• ¼ cup Almonds

Method

1. Soak the rice — Rinse the rice until clear and soak for 30 minutes.
2. Fry the onions — Cook the onions in ghee until golden brown.
3. Brown the chicken — Add the chicken, garlic and kabsa spices and brown on all sides.
4. Build the broth — Stir in the tomatoes, tomato paste, grated carrot, pierced dried limes, salt and water; simmer 40 minutes.
5. Cook the rice — Lift out the chicken, add the drained rice to the broth, cover and cook 20 minutes on low.
6. Crisp the chicken — Grill the chicken pieces for 10 minutes until the skin browns.
7. Kabsa is ready — Pile the rice on a platter, top with chicken, raisins and toasted almonds.

More Saudi Arabia recipes

• Chicken Shawarma with homemade garlic herb yoghurt sauce
• kabse
• Knafeh
• Mamoul (Eid biscuits)
• Mutabbaq
• Pistachio Kunafa Chocolate Cake and Cupcakes