Saudi food

Kabsa with chicken

Ingredients

• Three cups of basmati rice.
• Two kilograms of chicken.
• A tablespoon of mixed spice.
• Two teaspoons of fine coriander.
• Two large onions, chopped.
• A tablespoon of cumin and salt.
• Three tablespoons of tomato paste.
• ¼ teaspoon of black pepper.
• A quarter of a teaspoon of turmeric.
• Three large tomatoes, chopped.
• Four tablespoons of ghee.
• Six cloves of cardamom seeds.
• Ten grains of black pepper.
• Six cloves.
• Two cinnamon sticks.
• Four pieces of bay leaves.
• Three pods of green hot pepper.

To brown the chicken:

• A tablespoon of corn oil or ghee.
• A quarter of a teaspoon of turmeric.

How to prepare

• Wash the rice well and soak it in warm water for fifteen minutes.
• Cut each chicken in half lengthwise.
• Place the spices, coriander, cumin, salt, black pepper and turmeric in a small dish and stir the spices to mix.
• Sprinkle a teaspoon of the spices on the chicken and stir to coat with the spices.
• Place the ghee in a wide frying pan and heat it over medium heat, then add the onions and sauté for several minutes until they become golden.
• Add the chicken halves and wait for several minutes, then turn them over to the other side and wait for them to become light golden in color.
• Add tomatoes, tomato paste, cardamom, cloves, cinnamon, laurel, black pepper and green pepper. Cover the chicken with water and leave it to cook over medium heat for fifty minutes until it is cooked.
• Remove the chicken from the broth, add a little turmeric and a little olive oil to it, and place it in an oven tray.
• Place the tray in the oven for fifteen minutes until it browns.
• Place four and a half cups of broth in a pot on the fire and leave it to boil. Add the rice and stir it gently. Leave the rice to boil on the fire until holes form on its surface. Cover the pot and leave it on a very low heat for forty minutes until it is completely cooked and simmering.

Buried with chicken

Ingredients

• Three cups of basmati rice.
• One and a half kilograms of chicken.
• Three tablespoons of rose water.
• Half a teaspoon of saffron.
• a tablespoon of salt.
• Two tablespoons of corn oil.

Chicken mixture ingredients:

• A quarter cup of corn oil.
• A teaspoon of mixed spice.
• Small spoon of salt.
• Two large potatoes.
• Half a teaspoon of each:
  • Paprika.
  • Finely ground cardamom.
  • turmeric;
  • Black pepper.
• Two onions, cut into thin slices.
• A large sweet green pepper.
• Two green pepper pods.
• Four cloves of garlic.

How to prepare

• Wash the rice and soak it in water for thirty minutes.
• Place the saffron in a glass cup, add rose water to it, and leave it aside.
• Place the spices in a plate and stir to mix, then distribute it over the chopped chicken and place it in a gas pot.
• Place three tablespoons of oil, the onion slices, sweet pepper, hot pepper and garlic in a pot in layers, then place the potato slices.
• Cover the pot tightly and leave it on medium heat for forty minutes until the chicken is cooked.
• Place two liters of water in a pot, add salt, oil and rice and leave it to boil over high heat for five minutes.
• Filter the rice from the water and place it over the chicken.
• Distribute the saffron, rose water, and the rest of the oil over the rice, and leave it for half an hour after closing the pot tightly.