Friday, 19 October 2012

Al Kabsa - Traditional Saudi Rice and Chicken(Arabic)


Ingredients



Original recipe makes 8 servings


Kabsa Spice Mix:

  1. 1/2 teaspoon saffron
  2. 1/4 teaspoon ground cardamom
  3. 1/2 teaspoon ground cinnamon
  4. 1/2 teaspoon ground allspice
  5. 1/4 teaspoon ground white pepper
  6. 1/2 teaspoon dried whole lime powder
  7. 1 (14.5 ounce) can diced tomatoes, undrained
  8. 3 carrots, peeled and grated
  9. 2 whole cloves
  10. 1 pinch ground nutmeg
  11. 1 pinch ground cumin
  12. 1 pinch ground coriander
  13. salt and freshly ground black pepper to taste
  14. 3 1/4 cups hot water
  15. 1 cube chicken bouillon
  16. 2 1/4 cups unrinsed basmati rice
  17. 1/4 cup raisins
  18. 1/4 cup toasted slivered almonds
  19. 1/4 cup butter
  20. 1 onion, finely chopped
  21. 6 cloves garlic, minced
  22. 1 (3 pound) whole chicken, cut into 8 pieces
  23. 1/4 cup tomato puree



Directions



1. Mix together the saffron, cardamom, nutmeg, allspice, white spice up, and calcium dust in a normal size bowl, and set the liven mix aside.

2. Melt the butter in a huge inventory pot or Saucepan over method warm. Mix in the beans and onion; prepare and stir until the red onion has melted and converted transparent, about 5 moments. Add the poultry items and darkie them over medium-high warm until gently browned, about 10 moments. Mix in the tomato blend.

3. Stir in the processed tomato vegetables with their juice, the grated green beans, whole cloves, nutmeg, cumin, cilantro, sodium, spice up, and the Kabsa liven mix. Cook for about 3 minutes; add in the water, and add the poultry bouillon dice.

4. Bring the marinade to a steam, and then decrease the warm to prepare and protect the pot. Simmer until poultry is no longer white and the mindset run clear, about half an hour.
Gently stir in the grain. Cover the pot and prepare until grain is soft and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and prepare for an additional 5 to 10 moment or until the grain are individual.

5. Transfer the grain to a huge providing plate and organize the poultry items on top. Spread the roasted slivered nuts over the bowl.

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