Al Kabsa Saudi Recipe For Ramazan

Al Kabsa is a yummy traditional Middle Eastern (Saudi) dish mainly made of rice and chicken or lamb. It is rich in spices and very tasty to have as a rich dinner in the month of Ramazan. It can be prepared in different varieties but the one below is the most yummiest one.

Ramzan Special: Soya Haleem Recipe

You can never forget the unique taste and rich aroma of al kabsa. If you have no appetite to eat anything in sohur, try this tasty Saudi recipe. Have a look at its method of preparation.

Moroccan Chicken And Peas Recipe

Ingredients

• ground white pepper: 1/2 teaspoon
  
• freshly ground black pepper: 1/2 teaspoon
  
• Ground cardamom: 1/2 teaspoon
  
• Ground cinnamon: 1/2 teaspoon
  
• Ground all spice: 1/2 teaspoon
  
• Lime powder: 1/2 teaspoon

• Onion, finely chopped: 1
  
• Garlic, minced: 6 cloves
  
• Whole chicken: one kg cut into pieces
  
• Saffron: 1/2 teaspoon
  
• Butter: 1/4 cup
  
• Tomato puree: 1/4 cup

• Carrots grated: 3
  
• Cloves: 4
  
• Ground cumin: ½ teaspoon
  
• Ground nutmeg: 1 pinch
  
• Ground coriander:1/2 teaspoon
  
• Salt to taste

• Diced tomatoes, undrained: 4
  
• Hot water: 3 1/4 cups
• Chicken bouillon: 3 tablespoon
  
• Basmati rice: 3 cups
  
• Cup raisins: 1 tablespoon
  
• Toasted almonds: 1/4 cup

Cooking time: 2 hours
Prepration time: 10 minutes
Serves: 4

Method Of Preparation

1. Mix together the cardamom, saffron, cinnamon, allspice, white pepper, and lime powder in a small bowl and set it aside.
2. Melt the butter in an oven over medium heat. Add garlic and onion to it.
3. Cook for five minutes until the onion has softened and take out of oven.
4. Add chicken pieces to the above butter mixture and fry until lightly brown over medium heat on a gas stove for about 10 minutes.
5. Add tomato puree to it.
6. Add diced tomatoes with their juice, grated carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix.
7. Cook for about 3 minutes and add water to it.
8. Add the chicken bouillon cube.
9. Bring the mixture to boil then reduce the heat to simmer and cover the pot.
10. Cook for 30 minutes until the gravy becomes thick.
11. Add the Basmati rice to it.
12. Cook the rice for 25 minutes until all the liquid is absorbed and the chicken is tender.
13. Add raisins. Add a little more water if required and cook for more 10 minutes until rice grains becomes completely cooked and separate.

Transfer the rice on a plate and arrange the chicken pieces on top.
Garnish with roasted almonds and serve hot.