Kabsa- A Saudi Chicken and Rice dish

on

It’s amazing how certain foods, their smells or tastes, can evoke an intense feeling of nostalgia. Maybe it’s because food has always been an integral part of everyone’s childhood. Especially food prepared by our grandmothers, moms or aunts. No matter how hard we try, we can never replicate the same taste. Sigh! 🙁

Anyone that has grown up in Saudi Arabia know that Kabsa, Mandi, Shawerma & Broast are the main dishes that we miss the most! I remember my Dad would sometimes come home after Jumma (Friday prayers) carrying a plastic bag. Whichever sibling opened the door for him would take it out of his hand, scream at the top of her lungs to inform us, and then rush into the kitchen to dish out the food. Inside would be two clear bags, one filled with warm, orange & aromatic rice and the other bag holding a whole rotisserie chicken. There would be small containers/baggies of spicy tomato chutney as well a whole green chilly, lemon wedges and sometimes half an onion. This dish was called Kabsa, and we loved eating it! The rice is extremely flavorful while the chicken is juicy! The chutney complements the dish perfectly and you want to never stop eating! 🤤

My mother probably realized how much we loved Kabsa, so she learned how to make it at home from her sister who learned it from her Saudi neighbor in Riyadh. And I’m so grateful that she did! Who knew that one day I would be sitting many miles from home craving a taste from my childhood.

This Chicken Kabsa doesn’t taste 100% authentic and I doubt if any home recipe can give that flavor, but in my opinion it’s the best one out there. It’s extremely close to the real thing and that tomato chutney is to die for! To make it more authentic, try switching the Basmati Rice with Sella Rice. Also, make sure to cook the chicken in a big pot with a lid.

Hope you enjoy this simple, yet extremely flavorful recipe.

Kabsah, a Saudi Chicken & Rice dish

Recipe by: Leena Ali

Servings: 6

Ingredients:

1 whole chicken with skin

3 large tomatoes

1 large onion, sliced

2 green chilies

2 cloves of garlic

1” ginger piece

1 tbsp tomato paste

Salt to taste

2 bay leaves

3 whole green cardamom or 1/4 tsp cardamom powder

4-5 cloves

2 cinnamon sticks whole

Olive oil 3 tbsp

3 cups Basmati rice soaked for 1 hour

Oil for deep frying (optional)

Method:

In a blender, blend tomatoes, tomato paste, green chilies, garlic cloves, ginger and salt. Keep aside.

Place a pot on medium heat and add olive oil. When heated, add the sliced onion, bay leaves, cardamoms, cloves and cinnamon sticks. Sauté for 5-6 minutes till onions become translucent. Now add the blended tomato paste. Mix well and check for salt. It should be slightly salty. Add in the whole chicken and one cup of water. Cover and let cook for 40 minutes on low heat.

The chicken should be cooked but not falling off the bone. Take the chicken out in a separate plate and pat it dry.

In the same pot with the tomato based broth, add the soaked rice. Make sure the water level is 1/2 inch above the rice. If not then please add more water and check for salt. Cook the rice for 7 minutes on medium heat till all the water evaporates. Sprinkle 1/4 cup of water over the rice and cover the pot with the lid wrapped in aluminum foil. Lower the heat to extremely low and let the rice simmer for 4-5 more minutes.

In the meantime, heat oil for deep frying in a big wok. Deep fry the chicken from all sides till it’s a beautiful brown color.

Alternatively, turn on the griller or broiler of your oven. Brush the chicken with olive oil or butter and broil till you get delicious, crispy skin on the outside.

For Garnish:

Slivered almonds

Raisins

Grated carrots

2 tbsp olive oil

Heat oil in a frying pan and sauté the almonds till they are crispy. Take them out on a paper towel. Repeat with the raisins & carrots.

To serve:

Take out the rice in a big platter. Put the fried/broiled chicken at the top. Garnish with fried slivered almonds, raisins and carrots. Serve with tomato chutney.

Tomato chutney recipe:

2 large tomatoes

1 small bunch of cilantro

3 green chilies

2 cloves of garlic

Salt

Black pepper

1/4 tsp cumin

1/2 tbsp lemon juice

Blend everything in a blender and serve with the Kabsa.

Let me know in the comments below how you liked the Kabsa when you make the dish. And please tag me on Instagram or Facebook with your pictures!

Happy cooking! ❤️

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s