Chicken Kabsa Recipe

Ingredients

• 500g chicken pieces (boneless thighs or breast) Buy: Garlic Marinated Chicken · ₺149.99
• 2 cups Al Muluk Basmati Rice Buy: Ebuveys Basmati Rice · ₺609.99
• 1 large onion, chopped Buy: Onion Powder · ₺55.99
• 3 cloves garlic, minced Buy: Garlic Marinated Chicken · ₺149.99
• 1 bell pepper, diced
• 2 tbsp Biryağ Sunflower Oil Large Buy: Biryağ Sunflower Oil Large · ₺299.99
• 1 tbsp Tat Tomato Paste Large Buy: Tat Tomato Paste Large · ₺88.99
• 2 tbsp Kebsa Rice Seasonings Buy: Kebsa Rice Seasonings · ₺55.99
• 1/2 tsp Ground Cardamom Buy: Ground Cardamom · ₺114.99
• 1 tsp salt (or to taste)
• 4 cups water or chicken broth
• Fresh parsley, chopped (for garnish)

Preparation

1. Rinse the Al Muluk Basmati Rice thoroughly under cold water until the water runs clear. Soak it in water for 20-30 minutes, then drain.
2. Heat the Biryağ Sunflower Oil Large in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and diced bell pepper to the pot. Cook for another 3-5 minutes until fragrant and slightly tender.
4. Stir in the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
5. Add the Tat Tomato Paste Large, Kebsa Rice Seasonings, Ground Cardamom, and salt. Stir well to coat the chicken and vegetables, cooking for 2 minutes to toast the spices.
6. Pour in the 4 cups of water or chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
7. Carefully remove the chicken pieces from the pot and set aside. You can shred them or keep them whole.
8. Add the drained basmati rice to the seasoned broth in the pot. Stir gently to combine. Ensure the liquid covers the rice by about 1 inch (add a little more water if needed).
9. Bring back to a gentle simmer, then reduce the heat to very low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time!
10. Once the rice is cooked, turn off the heat and let it rest, covered, for another 10 minutes. This allows the steam to finish cooking the rice perfectly.
11. Fluff the rice gently with a fork. Return the cooked chicken pieces to the pot, nestling them into the rice.
12. Garnish with fresh chopped parsley before serving. Enjoy your delicious homemade Kabsa!

Pro Tips

• For an extra layer of flavor, toast a few whole spices like cloves,
• For an extra layer of flavor, you can toast a few whole cardamom pods, cloves, and bay leaves in the oil before adding the onions.
• If you have chicken broth on hand, use it instead of water for an even richer flavor.
• Don't stir the rice too much after adding it, as this can break the grains and make it starchy. Just spread it evenly and let it cook undisturbed.

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