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Al Kabsa - Traditional Saudi Rice and Chicken

By: EmiratiWife2010

"This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!"

Rate/Review | Read Reviews (6)

Prep Time:
40 Min

Cook Time:
1 Hr 30 Min

Ready In:
2 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

Kabsa Spice Mix:
1/2 teaspoon saffron
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/2 teaspoon dried whole lime powder
1/4 cup butter
1 onion, finely chopped
6 cloves garlic, minced
1 (3 pound) whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 (14.5 ounce) can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 cube chicken bouillon
2 1/4 cups unrinsed basmati rice
1/4 cup raisins
1/4 cup toasted slivered almonds

Directions

Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Footnotes

Editor's Note
Whole dried limes can be found in Persian groceries or on the internet. Grind them in a spice grinder or blender to make dried lime powder.
Cook's Note
Don't rinse or soak the rice before using it. Depending on the type of rice you use, you may need to use more or less water. Stay on the low side to avoid the dish being too mushy--you can always add more.