KABSA ARABIAN RICE
Steps:
- Marinate the rinsed and drained chicken with coriander powder, chilli powder and black pepper powder (optionally you can add 2 Tbsp ginger-garlic paste to this). Set aside while other ingredients are prepped.
- Combine the spice powders together for the Baharat (Spice Mix). And set aside the additional whole spices if you would like more spice.
- Chop the onion, garlic, and tomatoes.
- Heat the oil/butter in a medium pan (pan1) and saute the onion and garlic till softened. Add ginger if using.
- Saute, adding some salt to draw out moisture.
- Simultaneously: In another pan (pan2), heat some butter and fry the marinated chicken, just till crust is a pale golden color on both sides.
- When the onions in (pan1 ) are nicely sautéed: (soft and golden), add the chopped tomatoes as well as tomato paste and cook till all moisture evaporates (The tomatoes are reduced to a pulp).
- Add the Bahar/ Baharat spices (powdered), reserving some of the chilli flakes/powder for later.
- Also, add the dried lime (loomi). Stir well.
- Transfer the sauteed onion mixture from ( pan1) to a larger pot (pot1), (rice cooker pot is good).
- Remove the golden chicken pieces from (pan2) (reserving the butter/oil in the pan used for frying the chicken for later.
- Add these chicken pieces to (pot 1), over the sauteed onion mixture and continue cooking just for a minute, stirring gently till the chicken is nicely coated with the sauteed ingredients.
- When the oil separates, add salt and stock(or water).
- Bring to boil. Cover (pot1) with a lid, and cook for 10 minutes for chicken without skin / 20 minutes for chicken with skin. (Also Preheat oven to 180º C, now).
- Remove the chicken pieces and two large ladles of the stock from (pot1) to the pan previously used for sautéing the onions (pan1).
- (Pan1): Heat the chicken with this small amount of gravy, till the gravy evaporates, forming a thick sauce around the chicken (only 1-minute max - on high heat). You may like to add more tomato paste at this point if you like the flavor. Place the chicken pieces on baking tray.
- Broil the chicken pieces in the preheated oven for 10 minutes at around 180º C. Baste with a tiny bit of butter. The skin should get a golden and crisp (not applicable for skinless chicken).
- Reheat the butter left from frying the chicken in (pan 2). Fry the drained rice in this briefly, stirring to coat the grains evenly. (Add the whole spices under the Baharat spice mix to this rice if you would like to flavor the rice further - optional).
- Add the rice to the pot of simmering gravy (pot1). Cover and cook till done (water runs dry).
- Immediately, fluff up the rice with a fork, adding a little butter if desired.
- Squeeze a little lemon juice on the broiled chicken pieces.
- Top the fragrant rice with the broiled chicken, boiled eggs, coriander or parsley leaves, lime wedges and toasted nuts and raisins - as desired.
Nutrition Facts : ServingSize 5
CLASSIC ARABIAN KABSA SPICE MIX FROM THE SPICE ROUTE
This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today.
Provided by French Tart
Categories Lebanese
Time 2m
Yield 1 small jar of Kabsa
Number Of Ingredients 8
Steps:
- Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure.).
- Decant into an airtight tin or container and store in a dark, cool and dry place.
AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE
This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159
Provided by French Tart
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
- Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
- Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
- Remove the lid, stir well and serve with the following sauce.
- Accompanying Sauce.
- Skin the tomatoes and mix all the ingredients together, season to taste.
- Serve the Kabsa with the tomato sauce and flatbreads.
- NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8
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- To make kabsa spice mix, combine together cardamom, white pepper, saffron, cinnamon, all spice and lime powder in a bowl. Set aside.
- Heat oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green chilies. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon stick. Fry for a minute.
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