The modus operandi of the Saudi Kabsa

Saudi Kabsa

the ingredients

• One kilogram of chicken.
• Three tablespoons of tomato paste.
• A tablespoon of mixed spice, salt.
• ¼ teaspoon of black pepper.
• Three cups of long grain rice.
• Half a cup of corn oil.
• Three tomatoes and limes.
• Two onions.
• Ten cloves and cardamom.
• Cinnamon stick.
• Three pods of green pepper.
• Four cloves of garlic.

How to prepare

• Put the oil in a pot and put the pot on medium heat, then add the onions and garlic and stir until the onions become soft.
• Add pepper and lime and stir until the onion turns golden.
• Add tomato paste and stir until it becomes slightly dry, then add the spices and chopped tomatoes and leave the mixture on the fire for a little.
• Add the chicken, submerge it in water, then cover the pot and leave it at a medium temperature until it is completely cooked.
• Remove the chicken and let the stock boil vigorously, then add the rice and let it boil vigorously for several minutes, then cover the pot and leave it on a low temperature for thirty minutes until it is completely cooked.

Grill the chicken:

• Place the chicken in a wide tray, wipe its surface with a small amount of tomato paste, then sprinkle an amount of turmeric, heat the oven grill, grill the chicken, then set it aside.
• Place the rice in a serving dish, place the chicken on top, then serve.

Chicken Kabsa with Nakhi

the ingredients

• Two teaspoons of salt.
• XNUMX teaspoon of each:
  • Correct black pepper.
  • Soft coriander.
  • latency.
• Half a teaspoon of each:
  • Black pepper.
  • Crushed chili.
  • Correct cloves.
• Two kilograms of chicken.
• Four cups of long grain rice.
• Four tablespoons of ghee, corn oil.
• Two pods of green hot pepper.
• Half a cup of dry palm leaves.
• Cinnamon sticks.
• Six bay leaves.
• Ten grains of whole cardamom.
• Two dried lemons.
• Two large chopped onions, peeled and chopped tomatoes.

To decorate:

• Fried almonds.

How to prepare

• Wash the rice more than once and then soak it in water.
• Place the chicken in a deep dish and sprinkle with pepper, a small amount of salt, and mixed spices, then stir the chicken and rub with your fingertips.
• Place the ghee and oil in a large, thick-bottomed pot and set it over medium heat.
• Add: cardamom, pepper, cinnamon, bay leaf, cloves and lime and stir the ingredients together for a minute or two until they are toasted.
• Place the chicken on the spices in the pot and stir it only once or twice, then add: the palm trees, onions, tomato paste, chopped tomatoes, salt, pepper, chili pepper and green pepper.
• Add eight cups of water, cover the pot, and leave the chicken to cook at medium temperature for sixty minutes.
• Remove the chicken from the broth, place it on a metal rack over an oven tray, and place the chicken in an oven under the grill until it is browned and turns golden.
• Filter the rice, add it to the stock, and leave it over a high heat until the amount of stock reduces and holes form on the surface of the rice. Then cover the pot, lower the temperature, and leave the rice to cook for twenty minutes.
• Stir the rice using a fork, then pour it into a wide dish, place the fried chicken on it, decorate it with fried almonds, then serve it immediately.