Chicken Kabsa Recipe (Arabian Rice Recipe)

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein while long-grain rice is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are typically cheaper than breasts.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is cost-effective.

Prepare chai masala powder using cinnamon, nutmeg, green cardamom, star anise, cloves, and cumin.

Add 1 cup oil to a bowl.

Fry 2 medium-sized chopped onions until lightly browned.

Add 2 tablespoons ginger-garlic paste and sauté.

Stir in 1 tablespoon red chili powder and 1 tablespoon black pepper powder.

Add the zest of an orange (grated peel) and 1 tablespoon salt, mixing well.

Incorporate 5 chopped tomatoes and the prepared chai masala powder, mixing thoroughly.

Add the chicken pieces and sauté for 10 minutes until browned.

Pour in 1 liter of water and cook on medium-high heat for 15 minutes.

Remove the chicken pieces and set aside, straining the stock.

Add 750 grams of soaked basmati rice to the pot.

Add 250 grams of chopped carrots and 1 tablespoon chai masala powder, then cover.

Cook for 3-4 minutes until water is mostly absorbed, then cover and simmer on low heat for 9-10 minutes until rice is cooked and water is dry.

In a separate frying pan, heat some ghee and fry dry fruits (cashews and almonds) until lightly browned, then add 2-3 tablespoons of raisins until they change color.

Fry the chicken pieces in the same pan until they are browned.

Serve the chicken on top of the rice and garnish with fried dry fruits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens