How To Make Al Kabsa – Traditional Saudi Rice and Chicken
Serves:
Ingredients
- 2 cups basmati rice
- 1 whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground black pepper
- 2 bay leaves
- 2 dried limes, pierced (optional)
- 4 cups chicken broth
- Salt, to taste
- Chopped fresh cilantro, for garnish
Instructions
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Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
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Add the chicken pieces to the pot and cook until browned on all sides.
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Stir in the cumin, coriander, turmeric, cinnamon, cardamom, black pepper, bay leaves, and dried limes (if using). Cook for a few minutes to toast the spices.
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Pour in the chicken broth and season with salt. Bring to a simmer and cook for 30 minutes, or until the chicken is cooked through and tender.
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Remove the chicken pieces from the pot and set aside. Bring the broth to a boil and add the soaked and drained rice. Cook for 10 minutes, or until the rice is almost cooked.
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Reduce the heat to low, cover the pot, and let the rice steam for 15 minutes, or until fully cooked and fluffy.
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Fluff the rice with a fork, then arrange the chicken pieces on top. Cover and let the dish sit for 5 minutes to allow the flavors to meld.
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Serve the Al Kabsa garnished with fresh cilantro.
Nutrition
- Calories : 533kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 86mg
- Sodium : 615mg
- Total Carbohydrates : 65g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 26g
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