Kabsa definitely enjoys pride of place when it comes to Saudi Arabian cuisine. An intrinsic part of the region’s culinary heritage, it is the best representation of traditional Arabic culture, which encompasses humble generosity.
Chicken Kabsa Arabian Rice
® This is a RAS signature Recipe©
♦Prep time:25min ♦Cook time:25min ♦Yield:8Servings.
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Chicken Kabsa Arabian Rice
Description
Kabsa is the kind of dish that fills the whole kitchen with a warm, earthy scent the moment you lift the lid. It’s a Saudi Arabian staple—a one-pot chicken and rice meal that’s less about "heat" and more about a deep, layered aroma.
Ingredients:
For Marination:
Instructions
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Clean and rinse the chicken pieces. Pat dry and place in a bowl to marinate.
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Add the ingredients for the marination, rub well into the chicken pieces, and set aside for 30 min.
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Rinse the rice several times till the water runs clear. Cover with fresh water and soak for 15 minutes ( no longer). Drain and set aside.
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Chop onions, garlic, and tomato in the meantime.
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After the chicken has marinated for 30 minutes, begin by heating oil(1/2cup) in a heavy-based, nonstick wok or pan (with a lid).
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As the oil begins to heat up, gently lay the marinated chicken pieces in one layer, and cover the pan. Cook covered on low heat with a constant light sizzle. This causes the chicken to fry and steam at the same time. Flip over a few times, till you get a nice light brown color. Be cautious towards the end of cooking, as you don't want the chicken to get overcooked and hard. The pieces should remain juicy, with just some color developed.
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Remove the chicken pieces from the pan.
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Heat a heavy-based pot with a lid, suitable for cooking the rice. Strain the oil from frying into this pot.
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Sauté sliced onion, just briefly till softened, then add the garlic and saute for 1-2 minutes on medium flame till the raw smell is gone.
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Add the chopped tomato and saute for 3 minutes till they are reduced to a pulp, deep in color, and the oil has separated.
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Add the Kabsa spice(3Tbsp) mix and half of the turmeric powder first. (Add more later for color).
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Stir till fragrant and then add either Tomato paste (1tsp) OR Tomato puree(2Tbsp). Stir well till incorporated.
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Add the dried lime after making a small cut on the side.
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Add water(7 1/2 cups) and add a bit more turmeric to lighten the color if needed.
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Add salt to taste(3 1/2tsp) and bring to a boil. AS SOON AS it comes to a boil, tip in the drained rice.
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Lower the heat and cook, covered, until the water is entirely absorbed. (About 10 minutes). It is best not to stir the rice in between. Just check that the water is gone, towards the end. Also, be careful that the rice does not stick to the bottom of the pot from overcooking.
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Once done, immediately fluff up the rice with a fork/ladle.
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Place the cooked chicken over the rice. Place a steel tumbler containing a red-hot piece of charcoal. Pour oil over this to create smoke. Immediately cover with a tight lid, placing a 'weight' on top if needed, to prevent smoke from escaping. Keep covered for 10 minutes.
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Serve the rice while hot, with chopped cucumber-carrot-tomato salad and Salata hara.
