Kabsa may be the national dish of Saudi Arabia, it’s a grain based dish produced by mixing grain and meat (chicken, lamb, camel, beef etc)&...
While going through my Picasa album, I stumbled upon the images for Chicken Kabsa. I’d chose to make this this past year for Eid. For Eid, biryani is easily the most inevitable dish within my family. However, for this past year’s Eid I needed to test the Saudi Arabian delicacy, Kabsa. I’d sampled Kabsa a couple of occasions at Worldwide food festivals also it advised me of biryani. Unlike Biryani, in Kabsa very little spices are utilized, hence it tastes very mild. Both of them are similar meaning that meat and grain are used together.
From the understanding, meat to make Kabsa can be created often. There are various approaches for cooking the meat. Used to do a web-based look for Kabsa recipes and located one which sounded best to me. This recipe was from a geniune Saudi Arabian and based on her this is the way they create kabsa. I adopted the recipe and that i loved it. The spices used are extremely mild therefore it’s not spicy. I loved the way in which the way the grain is cooked in chicken stock which made the grain very flavorful. Also, after cooking the chicken, it had been removed from the stock and it was broiled which enhanced the flavour from the chicken.
Chicken Kabsa - Saudi Arabian Kabsa
Serves: 6 People
- Oil- ⅓ cup
- Onion, chopped- 2 cups
- Grated ginger root- ½ teaspoon
- Chicken, bone-in pieces- 15 pieces (use large pieces)
- Orange zest- ½ tablespoons of
- Ground pepper- ½ tablespoons of
- Ground cardamom- ½ tablespoons of
- Ground cinnamon- ½ teaspoon
- Ground cloves- ¼ teaspoon
- Tomato paste- 1 tablespoons of
- Tomato, chopped- 2 cups
- Lengthy grain grain or Kabsa grain- 1½ cups, drenched in water for forty-five minutes
- Shredded carrot- 1 cup
- Salt- to taste
- Almonds, halved- ⅓ cup
- Raisins- ⅓ cup
- Convey a large wide non-stick cooking pan over medium heat, add oil.
- Add onions and grated ginger root, prepare till onions turn brown.
- Add chicken pieces and saute for any couple of minutes.
- Towards the chicken add: orange zest, ground pepper, ground cardamom, ground cinnamon, ground cloves, tomato paste, chopped tomato plants and salt.
- Combine well and prepare for any couple of minutes up until the oil increases on the top.
- Now, add 3½ cups water and prepare the chicken covered for 25 minutes.
- Following the chicken has cooked, take away the chicken in the pan and put it to some baking pan and broil at high for five minutes or up until the chicken turns brown. Take care not to burn the chicken while broiling.
- Taste and increase the salt towards the chicken stock.
- Towards the remaining stock within the pan, add some drenched grain and shredded carrot.
- Cover the pan tightly using its lid and prepare up until the grain has cooked well, about 20 to 25 minutes.
- When the liquid gets dry and you have to prepare the grain more, increase the water accordingly and prepare the grain.
- As the grain is cooking, heat a fry pan over medium heat, add 2 tablespoons of oil and add almonds into it, fry till it turns light golden brown, Keep aside inside a paper towel.
- Within the same oil, add some raisins and fry till it's fat, keep aside inside a paper towel.
- While serving: On the large platter, serve the grain first, top the grain with chicken after which sprinkle with fried almonds and raisins.
This can be a very mild dish, there's no spice into it but tastes flavorful.
I made use of lengthy grain Kabsa grain, when cooked still it has that nice crunch.
You could utilize any type of meat: lamb, goat, camel, beef etc.
I reduced the quantity of carrot when i did not want this dish to become sweet.