AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

KABSA DISH

14 cup butter

3 lbs chicken, cut into 8-10 pieces

1 large onion, finely chopped

6 garlic cloves, minced

14 cup tomato puree

14 ounces canned chopped tomatoes, un-drained (or fresh)

3 medium carrots, grated

2 whole cloves

1 pinch grated nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt & freshly ground black pepper

4 cups hot water

1 chicken stock cube

2 14 cups basmati rice (don't rinse or soak this)

14 cup raisins

14 cup slivered almonds, toasted

KABSA SPICE MIX

12 teaspoon saffron

14 teaspoon ground green cardamoms

12 teaspoon ground cinnamon

12 teaspoon ground allspice

14 teaspoon white pepper

12 teaspoon ground dried limes

DIRECTIONS

Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & saut until
onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.

Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the
water & Maggi cube.

Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot &
stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place
in the preheated oven).

Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is
tender.

Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a
fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called
'Shattah'.

N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C
whilst the rice is cooking. (but don't let them become dry).

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DIRECTIONS

Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & saut until
onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.

Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the
water & Maggi cube.

Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot &
stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place
in the preheated oven).

Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is
tender.

Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a
fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called
'Shattah'.

N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C
whilst the rice is cooking. (but don't let them become dry).