Kabsa Rice

Originating from Yemen but widely adapted by major countries of the Arabian Peninsula, Kabsa rice is one of the most lavish-looking national dishes. All ingredients in this recipe are cooked as a one-pot meal and hence the name Kabsa (Arabic: Kabasa, meaning to press or squeeze).

Author: Racheal D'Souza

This recipe varies a lot depending on the region, but, no matter which recipe you try, IT WILL ALWAYS TICKLE YOUR TASTEBUDS!

Here is my version of this recipe combining several such traditional recipes. Enjoy!

 

Ingredients

 

For kabsa spice:

 

Cardamom- 2-3 pods

Pepper corn- 15-20

Dried lemon- 1

Cinnamon- 2 sticks

Coriander- 2 tbs

Cumin- 2 tbs

Saffron- 1/2 tsp

  

Other ingredient:

 

Tomato: 1

Rice: 2 cups

Butter: 2 tbs

Oil: as needed

Whole spices: as needed

Onion: 1, chopped

Ginger garlic- 2 tbs

Green chillis- 3, slit

Nutmeg powder: 1/2 tsp

Carrot: 1 chopped finely

Tomatoes: 1, chopped

Orange zest: 1 tbs

Chicken pieces: 4 full legs

 

 

How to make Kabsa Rice

 

1. Add together all the kabsa spice and grind it using a coffee grinder into a fine powder.

2. Roast tomato and keep it aside.

3. Soak rice for 30 minutes.

4. In a pan add butter and oil.

5. Add the whole spices and flash fry for 30 seconds.

6. Add in chopped onions.Cook until they turn slightly brown

7. Add in ginger, garlic and green chilies.

8. Add in roasted tomato paste, nutmeg powder and ground kabsa spice and mix it well. 

9. Add in carrots and tomatoes, orange zest and dried lemon. Mix well. 

10. Add in chicken pieces. and chicken stock. Cook for 12 minutes.

11. Take out the chicken aside  in a baking dish and grill until the top is crispy at 400F.

12 Add some water in the pan with all spices. Once it boils, add in soaked rice. Allow the rice to cook.

13. Layer the grilled chicken on top and garnish with nuts.