RCI-RC.001.0224.001
Traditional Saudi Kabssah
You can ask any arabian about this Kabssah and everyone will say Saudis can't live with out it. I mean if there is a Saudi lady that does't know how to make it then that would be a very Weird thing.
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- onion1 mediumdiced to small cubes
- tomatoes2 mediumpeeled and diced to small cubes
- garlic clove1 unitcrushed
- 2 tablespoons
- chicken1 wholecut in half
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 tablespoon
- 1 unit
- 1 unit
- 1 unit
Method
1
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the diced onion, stirring occasionally until it turns golden brown and translucent.
8 minutes
2
Add the crushed garlic clove and stir constantly for about 30 seconds until fragrant.
3
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color.
4
Add the diced tomatoes and cook for 3-4 minutes until they begin to break down and release their liquid.
5
Combine the ground cinnamon, ground cardamom, ground ginger, ground coriander, and cumin in a small bowl, then add these spices to the pot and stir well to coat the tomato-onion mixture.
6
Place the chicken halves into the pot, nestling them into the spice mixture and adjusting seasoning with salt and pepper to taste.
2 minutes
7
Reduce heat to medium-low, cover the pot, and simmer the chicken for 25-30 minutes until cooked through and tender.
28 minutes
8
Remove the cooked chicken halves from the pot and set aside on a cutting board to rest; reserve the spiced sauce in the pot.
9
Measure the basmati rice and rinse it under cold running water in a fine-mesh strainer until the water runs clear, removing excess starch.
10
Return the reserved spiced sauce to a boil over medium-high heat, then add the rinsed basmati rice and stir to combine evenly with the sauce.
11
Reduce heat to low, cover the pot tightly, and cook the rice for 15-18 minutes until it is tender and has absorbed all the sauce.
17 minutes
12
Fluff the rice gently with a fork, arrange it on a serving platter, and place the rested chicken halves on top or alongside the rice for serving.