Receipe - Spice Up Your Meal With Traditional Saudi Rice and Chicken

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Jul 6, 2014

Receipe - Spice Up Your Meal With Traditional Saudi Rice and Chicken (By Page_3) (Thanked: 1 times)

Spice Up Your Meal With Traditional Saudi Rice and Chicken

A whole meal in itself, Al Kabsa is an authentic delicacy of the Middle East. It can satiate you and is a good meal to break the fast with during Iftar. Serve it with a fresh mixed cucumber, carrot, lettuce, and tomato salad with lemony squeeze in it. One can also dine in a typical Saudi way; Kabsa with a hot sauce called 'Shattah’.


Al Kabsa


Ingredients

• Saffron- 1/2 teaspoon

• Ground cardamom -1/4 teaspoon

• Ground cinnamon -1/2 teaspoon

• Ground allspice- 1/2 teaspoon

• Ground white pepper -1/4 teaspoon

• Dried whole lime powder -1/2 teaspoon

• Butter -1/4 cup

• Onion- 1 (finely chopped)

• Garlic- 6 cloves, minced

• Whole chicken- 1 (3 pound), cut into 8 pieces

• Tomato puree -1/4 cup

• Diced tomatoes- 1 can, un-drained

• Carrots- 3, peeled and grated

• Whole cloves -2

• Ground nutmeg - 1 pinch

• Ground cumin- 1 pinch

• Ground coriander- 1 pinch

• Salt and freshly ground black pepper to taste

• Hot water- 3 1/4 cups

• Chicken bouillon- 1 cube

• Basmati rice- 2 1/4 cups (unrinsed)

• Raisins- 1/4 cup

• Toasted slivered almonds- 1/4 cup


Method

In a bowl blend together saffron, cardamom, cinnamon, allspice, white pepper, and lime powder and keep this spice mix aside.

Place a large stock over heat, and melt the butter heat. Add the garlic and onion; stir for around 5 minutes or until the onion has softened and turned translucent. Stir in the chicken pieces and cook till they turn brown over medium-high heat, roughly for about 10 minutes. Pour in the tomato puree. Now add the canned tomatoes with their juice, grated carrots, whole cloves, nutmeg, cumin, coriander and salt and black pepper to taste. Blend in the Kabsa spice mix. Let it cook for about 3 minutes; pour the water. Put in the chicken bouillon cube.

Let this sauce come to a boil. Now bring the heat to simmer and cover the pot. In this way, cook till the chicken is no longer pink in color and the juices run clear, for around 30 minutes.


Remove the cover and stir in the rice carefully. Cover it again and simmer until rice is tender and almost dry, about 25 minutes. Add raisins and a little more hot water, if needed. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.


To Serve

Take a large serving platter, transfer the rice on the bottom and arrange the chicken pieces on top. Garnish it by sprinkling toasted slivered almonds over it.

 

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