Saudi Arabian Kabsa - Chicken and Rice recipe - easy recipe

Saudi Arabian kabsa is an Arab cuisine that combines different regional cuisines from the Arab world, the Maghreb to the fertile moon art, and the Arabian Peninsula [1]. The cuisines involved are centuries old and have had a significant impact on the spice, herb and food business culture. The three main regions, Maghreb, Fertile Moon Art, and the cuisine of the Arabian Peninsula, have many similarities, but each has its own culinary traditions. Weather, farming potential, business potential, etc. have a direct impact on all these kitchens. The age of cuisine in the Maghreb and the Levant is relatively young which has developed over the last century. The cuisine of the Khalej region is very ancient. The cuisine can be divided into rural and remote areas.

Ingredients

• 1 chicken with skin, cut into 4-8 pieces.
• 3 cups rice
• 2 onions finely chopped
• 2 tomatoes blended with skin
• 1 tsp of tomato paste
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 grated medium sized carrot
• 1 tsp of coriander powder
• 1/2 tsp of cumin powder
• 1/2 tsp garam masala
• 1/4 tsp black pepper powder
• 1/2 tsp of red chilli powder(or to taste)
• half a lemon cut in thick slices
• 2 cinnamon sticks
• 3 cardamom pods
• 5 cloves
• handful of raisins (for garnishing)
• handful of pine nuts (for garnishing)
• a cup of oil
• 4 cups of water (+additional)

Process:

I will need to use a large pot that can accommodate the chicken pieces well.

• First start by heating the oil in the pan.And add the whole spices (cinnamon, cardamom, black pepper and cloves) and let them splutter before i add the onions.
• Then i fry the onions on medium high till they are golden.
• I add some the ginger , garlic paste and fry a little before i add the tomatoes, tomato paste , the powdered spices.After that keep stirring, fry till the tomatoes are all mushy and the oil starts to separate.
• I add the chicken pieces with some salt.
• I saute the chicken on high heat till the oil separates again.
• I add 4 cups of water with reduce heat when it starts to simmer.
• Then i reduce heat and let this cook till the chicken pieces are tender.
• I found that it takes about 15-20 minutes on medium low heat.

While the chicken cooks wash and soak the rice 

• When the chicken is done, with a slotted spoon then remove the chicken pieces on to a dish and cover with foil.
• Then measure the broth for every cup of rice that i using, i will need one and a half cup of water. If the broth is not enough then you can add some water to make it equal to what you need.
• I need start the heat again. Then add the grated carrots and sliced lemon to the broth.
• If the water starts to boil,then add the drained rice to it. I need to check and adjust the salt.
• Then it cook on medium high till the water reduces , it becomes difficult to stir. When i want the chicken in the rice then  the time to add them.
• I remove the skin first and then drop them in to the rice and stir it.
• I close the lid tighly and reduce the heat to the lowest and let it steam for 15-20 minutes.
• When i am not adding the chicken to the rice but would like it grilled or fried then i can proceed to steaming without the chicken.

We need to grill the chicken, just brush. it will oil and place it in the oven for 5- 10 minutes.I can fry it hot oil too to get a golden crispy texture to it too.

When the rice is cooked, it slowly tilt the lid slightly to let the steam escape.

You can fry the raisins and pinenuts in a little butter and oil in the meanwhile and pour this on the rice for garnishing.Then  the steam escapes, serve the rice with the chicken.

In the serving time you can use Rice with the grilled chicken or mixed them and cook 1-2 minutes.

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