Al Kabsa - The national dish of Saudi Arabia

Method12 steps

1. 1

   Step 1: Melt all 1/4 cup butter in a large stockpot or Dutch oven.

   Uses 1/4 cup butter

2. 2

   Step 2: Add all the chicken (3 lb) pieces, finely chopped onion (1) and minced garlic (6) to the melted butter. Sauté until the onion is tender and the chicken is browned.

   Uses Melted butter · 3 lb chicken, cut into 8–10 pieces · 1 large onion, finely chopped · 6 garlic cloves, minced

3. 3

   Step 3: Stir all 1/4 cup tomato puree into the browned chicken and onion mixture. Simmer over low heat for about 2 minutes.

   Cook tomato puree with chicken · 2 minUses Browned chicken with tender onion and garlic · 1/4 cup tomato puree

4. 4

   Step 4: Add the canned chopped tomatoes with their liquid (14 oz), grated carrots (3), 2 whole cloves, grated nutmeg (1/4 teaspoon), ground cumin (1/2 teaspoon) and coriander (1/2 teaspoon). Add all the Kabsa spices: saffron (1/2 teaspoon), ground green cardamom (1/4 teaspoon), cinnamon (1/2 teaspoon), allspice (1/2 teaspoon) and dried lime (1/2 teaspoon). Season with salt and freshly ground black pepper to taste.

   Uses Chicken and onion with tomato puree · 14 oz canned chopped tomatoes with their liquid · 3 carrots, grated · 2 whole cloves · 1/4 teaspoon grated nutmeg · 1/2 teaspoon ground cumin · 1/2 teaspoon ground coriander · 1/2 teaspoon saffron

5. 5

   Step 5: Cook the chicken, vegetables and spices together over low heat for about 2 minutes.

   Cook tomatoes and Kabsa spices · 2 minUses Chicken, tomatoes, carrots and Kabsa spices

6. 6

   Step 6: Add all 4 cups hot water and the chicken stock cube (1) to the spiced chicken mixture. Stir to dissolve the cube.

   Uses Briefly cooked spiced chicken and vegetables · 4 cups hot water · 1 chicken stock cube

7. 7

   Step 7: Bring the prepared chicken and broth to a boil, then lower the heat and cover the pot.

   Uses Chicken in spiced tomato broth

8. 8

   Step 8: Simmer the covered chicken over low heat for 30 minutes.

   Simmer covered chicken before rice · 30 minUses Covered chicken and broth at a low simmer

9. 9

   Step 9: Add all 2 1/4 cups dry basmati rice to the chicken and broth and stir carefully. Use the rice without rinsing or soaking.

   Uses Thirty-minute simmered chicken and broth · 2 1/4 cups basmati rice, dry and not rinsed or soaked

10. 10

    Step 10: Cover again and simmer gently for 35–40 minutes in total, until the rice is tender and the chicken is cooked through. Add all 1/4 cup raisins for only the final 10 minutes: after roughly 25–30 minutes of this rice stage, then cover and finish. Avoid stirring the rice repeatedly.

    Simmer rice; raisins in final ten minutes · 40 minUses Chicken and dry basmati in the spiced broth · 1/4 cup raisins

11. 11

    Step 11: Remove the whole cloves if you find them. Spoon the finished rice onto a large serving platter, arrange the cooked chicken pieces on top and garnish with all 1/4 cup already-toasted slivered almonds (1/4 cup).

    Uses Cooked Kabsa rice with raisins · Cooked chicken pieces · 1/4 cup slivered almonds, already toasted

12. 12

    Step 12: Serve the Kabsa in 10 portions, with the separately prepared Shattah hot sauce on the side if desired.

    Uses Plated chicken Kabsa with toasted almonds · Prepared Shattah hot sauce for serving, if desired, as needed