kabsa D is one of the most beautiful foods
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kabsa recipe |
Kabsa Recipe
Chicken: 1 whole chicken cut into pieces, OR 1/2 kg (approx. 1.1 lbs) chicken pieces Rice: 2 cups Basmati rice Onion: 1 medium-sized onion, chopped Garlic: 2 cloves garlic, minced Spices: 1 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon turmeric, 1/2 teaspoon ginger powder, 1/2 teaspoon cinnamon powder Other Spices (Optional): 1 teaspoon cardamom powder, 1 teaspoon ground cloves Fats: 1 tablespoon ghee, 1 tablespoon oil Tomato Paste: 4 tablespoons tomato paste Hot Spice (Optional): Chili pepper (fresh or powder) to taste Water: 4 cups water Raisins: 1/4 cup raisins (Optional) Almonds: 1/4 cup peeled almonds (Optional)
First, place the chicken in a large pot on the stove with the oil and ghee. Season the chicken with the main spices listed (cumin, black pepper, turmeric, ginger, cinnamon). Add salt according to your preference. Sauté the chicken, turning it until it's browned on all sides.
After the chicken is browned, add the chopped onion to the pot. Stir until the onion softens and becomes translucent. Then, add the minced garlic and stir for another minute until fragrant.
Add the tomato paste to the pot and stir it for a minute or two until it cooks slightly and darkens. Add the 4 cups of water. Bring to a boil, then reduce the heat, cover, and let the chicken simmer until it's fully cooked.
While the chicken is cooking (or after it's cooked and you've temporarily removed it), wash the Basmati rice thoroughly until the water runs clear. Optional step (some methods do this): In a separate small pan, you could lightly toast the drained rice with a tiny bit more ghee/oil and the optional spices (cardamom/cloves) if using, until fragrant. Alternatively, simply add the washed rice directly in the next step.
Once the chicken is cooked, check the amount of broth in the pot. You ideally want about 3-4 cups of broth for 2 cups of Basmati rice (ratio is typically 1.5 to 2 cups liquid per 1 cup rice - adjust if needed by adding hot water or removing excess broth). Add the washed (and optionally toasted) Basmati rice to the pot with the chicken and broth. Add the optional raisins and almonds now, if using. Gently stir everything once to combine. Ensure the chicken pieces are nestled nicely in the rice. Bring the liquid back to a gentle boil. Cover the pot tightly with a lid. Reduce the heat to the lowest possible setting. Let the Kabsa steam undisturbed for about 20-25 minutes, or until the rice is fully cooked and all the liquid has been absorbed.
Rice Type: Basmati rice is highly recommended for the best Kabsa texture and flavour. Broth Ratio: The amount of liquid needed can vary slightly depending on the specific type and age of your Basmati rice. Aim for roughly 1.5 cups of liquid per 1 cup of rice as a starting point. Spices: The spice blend is key to the authentic Kabsa taste; adjust amounts slightly if you like, but don't omit the core spices. Almonds and Raisins: These are traditional garnishes but can be left out if you prefer. They are often lightly fried separately in a little ghee until golden and sprinkled on top just before serving.