Chicken Rice Recipe - Middle Eastern cooking - Saudi Food - Kabsa Machboos

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and fiber, while white rice is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a healthy protein alternative, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often less expensive.

black lime

🥗Healthier: fresh lime

💰Cheaper: dried lemon

Fresh lime provides a zesty flavor, while dried lemon is more affordable.

Place 6 chicken legs in a large pot and bring to a boil.

Add 1 small chopped onion, a dried lemon, cumin seeds, a cinnamon stick, green cardamom, black peppercorns, and salt to the pot.

Simmer for about 25 to 30 minutes until the chicken is tender.

Remove the chicken and let it cool; strain the water to keep the stock.

Wash the rice four times and soak it for 30 minutes.

Melt 1 tablespoon of butter in a pan and toast cashew nuts for 2-3 minutes; set aside.

In the same pot used for chicken, add olive oil and chopped onion, then add turmeric and cumin powder.

Add the drained rice and optional whole chilies, cooking for about 3-4 minutes while stirring.

Pour in the reserved chicken stock, cover, and simmer for about 5 minutes.

Add the deboned chicken back into the pot and cook on low heat for 4-5 more minutes until moisture is absorbed.

Fold in toasted cashew nuts and fresh mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level: