Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups basmati rice
- 4 cups water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a large pot, heat the oil and butter over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the chopped tomatoes, tomato paste, and spices (cinnamon stick, cardamom pods, cloves, bay leaf, cumin, coriander, and turmeric) and stir well.
5. Add the water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes.
6. Remove the chicken pieces from the pot and set them aside.
7. Strain the broth and return it to the pot. Add the soaked rice to the pot and stir well.
8. Place the chicken pieces on top of the rice and cover the pot. Let it cook for 20-25 minutes or until the rice is cooked and the chicken is tender.
9. Garnish with fresh parsley or cilantro and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add vegetables such as carrots, peas, or bell peppers.
- Use chicken broth instead of water for a richer flavor.
- Add raisins or almonds for a sweet and nutty flavor.
Tips and tricks:
- Soaking the rice helps to remove excess starch and makes it fluffier.
- Browning the chicken before cooking it with the spices adds more flavor to the dish.
- Use a fork to fluff the rice after it's cooked.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Kabsa on a large platter with the chicken pieces on top of the rice.
- Garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Serve with a side of yogurt or cucumber salad.
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the rice is too dry, add a little more water or broth and let it cook for a few more minutes.
- If the chicken is not cooked through, let it simmer for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Kabsa is a traditional Saudi Arabian dish that is also popular in other Middle Eastern countries.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot with a side of yogurt or cucumber salad.
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Region: Middle Eastern