Chicken Kabsa Recipe – Machboos Arabian Rice كبسة makbūs Saudi – Kabsa (Arabic: كبسة kabsah) is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as a national dish. Though kabsa is believed to be indigenous to Saudi Arabia, it is often served in countries such as Yemen, Palestine, Jordan, Qatar, Oman, the United Arab Emirates, Bahrain, Iraq and Kuwait. The dish is also popularly known as makbūs (Arabic: مكبوس) in most Arab states of the Persian Gulf, but is served in the same way. These dishes are usually made with rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas. The dish can be garnished with ḥashū (Arabic: حشو) and served hot with daqqūs (Arabic: دقّوس), which is a home-made Arabic tomato sauce. Your first invitation in Saudi Arabia will most likely involve this dish. Kabsa is the traditional dish here in Saudi Arabia.It is a rice-based dish served with a large portion of meat (chicken, camel,beef, lamb). The dish is consumed daily and is can be found at many of the local eateries. The special thing about this rice/meat dish is the way it is cooked and the spices used. The distinct taste can be credited to the mixed use of saffron, cinnamon, cardamom, black lime, black pepper, cloves and nutmeg. Kabsa can be prepared in different ways most commonly a combination of stovetop and oven but the most traditional form is the use of an underground BBQ pit. Kabsa can be found all over the Middle East under different names and slight differences in the use of spices.
Ingredients: – 1/3 CUP OIL – 2 CUPS ONIONS – 1/2 TSP GRATED GINGER – 600G CHICKEN – 1 TBSP SALT – 1/2TBSP – ORANGE ZEST – 1/2TBSP BLACK PEPPER – 1/2TBSP FINELY GRINDED CARDAMON – 1 PIEACE -DRIED LEMON – 1/2 TSP CINNAMON POWDER – 1/4TSP CLOVES POWDER – 1TBSP TOMATO PASTE- 2 CUPS TOMATO (FINELY CHOPPED) – Kabsa Topping – 1/3CUP ALMONDS(BOILED, CLEANED, CUT IN HALF) – 1/3CUP RAISINS (ROASTED LIGHT BROWN) – Kabsa Main Dish – 1 1/2CUP LONG GRAIN RICE (SOAKED WATER 45MIN) – 2CUPS SHREDDED CARROTS – Procedure:
1) ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER. COOK TILL BROWN. 2) ADD THE 600G CHIKEN, AND COOK TILL BROWN. 3) ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED) 4) ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT. As part of the HOW TO COOK GREAT NETWORK –
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