Kabsa (Saudi Spiced Rice with Chicken, the National Dish) 🍽

Name: Kabsa (Saudi Spiced Rice with Chicken, the National Dish)
Prep time: 32 min
Cook time: 48 min
Total time: 80 min
Yield: 2-4 servings
Cuisine: Saudi
Ingredients: 1 whole chicken (~1.5 kg), jointed, or 8 chicken thighs; 3 cups (600 g) basmati or long-grain rice, rinsed and soaked 30 min; 2 onions, one sliced, one chopped; 3 tomatoes, grated, or 2 tbsp tomato paste; 2 tbsp kabsa spice mix (or: 1 tsp each cardamom, cloves, cinnamon, cumin, coriander, 1/2 tsp black pepper, pinch saffron); 3 dried black limes (loomi), pierced with a fork; 5 green cardamom pods, 4 cloves, 1 cinnamon stick, 2 bay leaves; 3 tbsp ghee or vegetable oil; salt to taste; To serve: toasted almonds/pine nuts, chopped parsley, daam (to-mato-lime sauce) or cucumber yogurt, green salad

The dish Saudis will describe with their whole chest: long-grain or basmati rice cooked in the same pot as meat and a loud spice blend — black lime (loomi), cardamom, cloves, cinnamon, dried rose petals ground into 'kabsa spice' — so every grain wears the meat's color. Chicken is the everyday version; lamb and fish ride the same technique. The pot starts by boiling the bird with whole spices, then the broth toasts onions and tomatoes into a red base, then the rice swims in and steams dry. Served in a mound with the chicken buried like treasure at the summit, salad and a sharp cucumber-yogurt on the side. Friday after mosque, wedding buffets, and the reason Saudi taxi drivers talk about their mothers.

Arabian Peninsula Saudi ⏱ 80 min Média

Modo de preparo

1

Cover chicken pieces with 8 cups water in a large pot, bring to a boil, skim. Add the whole spices (cardamom pods, cloves, cinnamon stick, bay), black limes, 1 sliced onion and 1 tsp salt. Simmer 35-40 minutes until chicken is cooked through. Lift chicken out; strain the broth and keep it hot.
2

In the same pot, warm ghee and fry the second, chopped onion until golden. Stir in grated tomato (or paste) and the kabsa spice mix; cook 5-7 minutes until the oil turns deep red and the mixture holds a spoon-track.
3

Return the chicken to the pot, nestling it into the sauce. Drain the rice and spread it over everything. Pour in hot strained broth to about 2 cm above the rice (roughly 3.5 cups for 3 cups rice). DO NOT stir from now on.
4

High heat until the liquid drops to the rice surface (about 8 minutes), then cover tightly, lowest heat, and steam 20-25 minutes. A cloth under the lid catches steam.
5

Lift chicken, fluff rice with a fork, taste for salt. Mound rice on a big platter, bury some inside and crown the chicken on top. Scatter toasted nuts and parsley. Bring the salad and daam to the table — this is a platter dish, eaten shared.

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Kabsa (Saudi Spiced Rice with Chicken, the National Dish) 🍽

Modo de preparo

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