ARABIAN CHICKEN KABSA RECIPE || Arabic Chicken and Rice || Chicken Kabsa Recipe | Saudi Kabsa Recipe

long-grain rice

🥗Healthier: quinoa

💰Cheaper: basmati rice

Quinoa offers a healthier protein alternative while basmati rice is often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are typically more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, and sunflower seeds are cost-effective.

raisins

🥗Healthier: dried apricots

💰Cheaper: sultanas

Dried apricots are nutritious, while sultanas are usually less expensive.

Heat 2 tablespoons of oil and 2 tablespoons of ghee in a large pot.

Add 1 cinnamon stick, 1 black cardamom, 4 green cardamom pods, 3 to 4 cloves, and 2 bay leaves, stirring well for 2 to 3 minutes.

Add 1 large finely chopped onion and salt to taste, stirring until the onions become golden.

Stir in 1 teaspoon grated garlic and 1 teaspoon grated ginger, cooking for a few minutes.

Add half a chicken (or a whole chicken halved or quartered) and stir until the chicken changes color and the onions turn golden brown.

Sprinkle in 1/4 teaspoon black pepper, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 dried lemon.

Add 1 tablespoon tomato puree and 3 grated small tomatoes, stirring until the oil separates from the masala.

Pour in 1 liter of hot water, stirring well and bringing to a boil. Cover and cook on medium to low flame for 30 minutes.

Remove the chicken and set aside.

Bring the pot back to a boil and add 2 cups of soaked rice and extra salt to taste if needed, along with 1 julienne-cut carrot.

Stir well and submerge the rice into the stock, then bring to a boil again.

Reduce the flame to low, cover, and cook until the liquid is partially absorbed (about 10 minutes).

Gently mix and turn the rice, then place a damp tea towel on top and cover to continue cooking until the liquid is absorbed.

Optional: Sprinkle paprika, black pepper, cayenne pepper, and cinnamon powder, drizzle with mustard oil, and squeeze fresh lemon juice.

Place under the grill or in the oven for about 15 minutes until golden brown.

In a separate pan, melt 1 teaspoon of ghee and add a handful of halved almonds, cooking until golden, then remove and set aside.

Add 1/4 cup of raisins to the same pan and stir for 1 to 2 minutes, then remove and set aside.

Plate the rice on a large dish, sprinkle roasted almonds and raisins on top, and place the grilled chicken on top of the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens