kabsa
considered as kabsa It is one of the most famous oriental dishes prepared in the Arab region, especially in the Gulf countries, as it is considered the main traditional meal in the Kingdom of Saudi Arabia. It is cooked with long-grain rice, plus chicken, lamb, or goat, in addition to nuts such as cashews, pine nuts, and almonds, and raisins and ghee are also added to it. And many spices, such as cardamom, saffron, nutmeg, black lemon, “lumi,” and others. It is a dish with a delicious taste that is served hot to guests at various social occasions, weddings, and banquets.
Kabsa is also known by other names in the Arabian Gulf, such as makbous and madgout, and sometimes it is called “mutabbaq,” but by replacing the meat with fish or shrimp. Kabsa gives the body a high nutritional value. It contains a percentage of proteins, carbohydrates, unsaturated fats, and an amount of calories, and the following is how to prepare it the Saudi way.
Prepare the kabsa with pressure cooker
Ingredients
- 800 grams of boiled chicken pieces.
- Four cups of long-grain basmati rice, soaked in water for ten minutes.
- One large onion, chopped.
- One large tomato, chopped.
- Two small red hot peppers, chopped (as desired).
- One tablespoon of butter, oil, or ghee.
- A pinch of table salt “as desired.”
- A tablespoon of ground mixed spices “cardamom, saffron, cinnamon, cumin...”
- One teaspoon of turmeric.
- A liter of water for cooking.
- Pieces of dried black lemon.
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How to prepare
- Fry the chopped onions in an appropriate amount of oil, butter, or ghee in a pressure cooker until they wilt and become golden in color.
- Add the chicken pieces, chopped tomatoes, salt, mixed spices, and lime to the onions in the pot, and stir the mixture well.
- Pour drinking water over the mixture in the pot so that it completely covers the chicken, then cover the pot well to boil for five minutes.
- Add the rice and red pepper to the pot of chicken, so that the thickness of the water in the pot does not exceed 2 cm above the rice.
- Close the pot with a tight lid for two minutes on high heat until the mixture begins to boil, then reduce the heat and leave the pot of chicken and rice on the heat for only 10-15 minutes until it is completely cooked.
- Remove the pot from the heat, then pour the kabsa into a serving dish, placing the chicken pieces neatly on top of the rice.
- We decorate the dish with nuts, such as raisins, cashews, pine nuts, and almonds, and serve them hot alongside a plate of green salad with chili. You can also add a plate of yogurt to the salad.
