Saudi Chicken Kabsa Recipe

Ingredients

• Chicken pieces
• Basmati rice Buy: Ebuveys Basmati Rice · ₺609.99
• Onion Buy: Onion Powder · ₺55.99
• Garlic Buy: Garlic Marinated Chicken · ₺149.99
• Carrots Buy: Frozen Peas & Carrots · ₺82.99
• Tomato paste Buy: Tat Tomato Paste Large · ₺88.99
• Olive oil
• Kebsa Rice Seasonings Buy: Kebsa Rice Seasonings · ₺55.99
• Dried lime Buy: Dried Yellow Lime · ₺39.99
• Salt Buy: Salt · ₺29.99
• Black pepper
• Chicken broth
• Raisins
• Almonds
• Fresh cilantro

Preparation

1. Rinse basmati rice thoroughly until the water runs clear, then soak it in warm water for 20-30 minutes. Drain well before you start cooking.
2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the chicken pieces and brown them beautifully on all sides. Once golden, remove the chicken and set it aside.
3. In the same pot, add the chopped onion and sauté until it's softened and translucent, about 5-7 minutes. Then, add the minced garlic and grated carrots, and sauté for another 2-3 minutes until fragrant.
4. Stir in the tomato paste and the wonderful Kebsa Rice Seasonings. Cook for just 1 minute, stirring constantly, to really toast those spices and release their aromas.
5. Return the browned chicken to the pot. Add the dried limes, salt, black pepper, and pour in the chicken broth. Bring everything to a boil, then reduce the heat, cover, and let it simmer gently for 20-25 minutes, or until the chicken is almost cooked through.
6. Carefully remove the chicken pieces from the pot and set them aside. Keep the flavorful broth in the pot.
7. Add the well-drained basmati rice to the broth in the pot. Stir gently to combine. Make sure the liquid covers the rice by about 1-2 cm; if not, add a little more hot water or broth.
8. Bring it back to a boil, then reduce the heat to very low, cover the pot tightly, and cook for 15-20 minutes, or until all the liquid is absorbed and the rice is wonderfully tender. Resist the urge to lift the lid during this time!
9. While the rice is cooking, you can make your chicken extra crispy! Place the cooked chicken pieces on a baking tray and broil them for 5-7 minutes, or until the skin is golden and deliciously crispy.
10. In a small pan, lightly toast the almonds and raisins in a tiny bit of oil or dry until they're golden and plump.
11. Once the rice is done, remove it from the heat and let it rest, still covered, for 10 minutes. Then, gently fluff the rice with a fork.
12. To serve your magnificent Kabsa, arrange the fluffy rice on a large platter, top it with the crispy chicken pieces, and garnish generously with the toasted almonds, raisins, and fresh cilantro. Enjoy your homemade feast!

Pro Tips

• For an extra layer of flavor, you can add a whole green chili to the pot with the broth (remove before serving if you prefer less heat).
• Don't overmix the rice once it's added to the pot; gentle stirring prevents it from becoming starchy.
• If you don't have dried limes (loomi), you can use the zest of one fresh lime for a similar tangy note, though the flavor will be slightly different.

More recipes