One of the most famous Gulf dishes, kabsa combines fragrant spiced rice with meat or chicken slow-cooked until it soaks up all the flavors.
Ingredients (serves 6)
For the chicken:
- 1 whole chicken, cut into pieces, or 6-8 chicken pieces
- 2 tablespoons oil
- 2 large onions, sliced
- 3 cloves garlic, crushed
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 2 cardamom pods, 2 bay leaves, 1 cinnamon stick, 3 cloves
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ready-made kabsa spice mix (or mixed baharat)
- Salt and black pepper, to taste
- 4 cups water or chicken broth
For the rice:
- 3 cups basmati rice, soaked for 30 minutes and drained
- 2 tablespoons butter or ghee
- A pinch of saffron threads, soaked in a little warm water (optional)
- Toasted nuts (almonds, pine nuts) and raisins, for garnish (optional)
Instructions
- In a large pot, heat the oil and brown the chicken pieces on both sides until golden, then set aside.
- In the same pot, sauté the onion until soft, then add the garlic, tomatoes, and tomato paste, and cook until the tomatoes break down.
- Add all the spices (cardamom, bay leaves, cinnamon, cloves, turmeric, paprika, kabsa spice mix, salt, pepper) and stir for a minute until fragrant.
- Return the chicken to the pot and add water or broth until it nearly covers the chicken.
- Cover and bring to a boil, then reduce heat and simmer for 30-40 minutes until the chicken is fully cooked.
- Remove the chicken pieces from the pot, and reserve the cooking broth, straining it if desired.
- Measure the broth (it should be roughly double the amount of rice), then return it to the pot along with the butter or ghee.
- Once boiling, add the drained rice, cover, and cook over very low heat for 18-20 minutes until the rice is tender and has absorbed all the liquid.
- For a nice golden crust, you can grill or roast the chicken pieces in the oven for a few minutes before serving.
- Serve the rice on a large platter, arrange the chicken pieces on top, and garnish with toasted nuts, raisins, and saffron threads.
Tip: Kabsa can also be made with lamb or beef instead of chicken, following the same steps but extending the cooking time depending on the type of meat.
