Recipe Saudi Chicken Kabsa

TRC - SAUDI CHICKEN KABSA
CHEF ALA’A ALI’S SAUDI CHICKEN KABSA

Chef Ala’a’s very own recipe, the Saudi Chicken Kabsa is a fragrant and delicious mixed rice dish which can now be savoured at Sunway Resort Hotel & Spa’s The Resort Café; available as part of the rotational buffet offerings during lunch and dinner as well as in the restaurant’s a la carte menu. This dish is widely served in the Arabian Gulf countries and is a popular speciality in Saudi Arabia.

INGREDIENTS:

Kabsa Dish
¼ cup ghee
2 whole chicken 1.2kg each, cut into 4 pieces each
1 large onion, finely chopped
6 garlic cloves, minced
¼ cup chopped tomato
3 medium sized carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
4 cups hot water
2 ¼ cups basmati rice (soaked)
¼ cup raisins
¼ cup fried cashew nut and almonds
70 gm salt and 50gm fresh ground black pepper

Kabsa Spice Mix
½ teaspoon saffron
¼ teaspoon ground green cardamom
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon white pepper
½ teaspoon ground dried limes

COOKING METHOD:
Melt ghee in a large stock pot. Add chicken pieces, onion and garlic. Sautee until onion is tender. Allow it to simmer over low heat for a couple of minutes.
Add tomatoes, carrots, cloves, the Kabsa spice mix, salt and pepper. Cook for 10 minutes. Then add water to the mixture.
Bring to boil then reduce heat and cover. Let it simmer over low heat for 30 minutes. Add rice to the pot and stir. If you want to brown the chicken, remove it from the pot and place it in a pre-heated oven.
Cover and let it simmer for 20 minutes – adding the raisins in for the last 10 minutes of cooking time – or until rice is soft.
Place the rice on a large serving dish with the chicken on it and garnish the dish with fried cashew nuts and almonds. Serve with fresh yogurt.

Chef Ala'a Ali Ansawi - Middle Eastern Chef
CHEF ALA’A BIN ALIMiddle Eastern Cuisine Chef at The Resort Café

ADDITIONAL NOTES & TIPS:

You can opt to cook the chicken pieces in the oven by cooking them for 25 – 30 minutes at 180 C whilst the rice is cooking. Be careful to not dry out the chicken.
Besides chicken, you can also use prawns or lamb in your Kabsa dish. This popular and well-loved Saudi dish is best served with a hot sauce called “Shatta” or “Daggus”.

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