Ingredients with Measurements:
- 2 cups basmati rice
- 2 pounds chicken, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon cinnamon powder
- 1 teaspoon cardamom powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 4 cups chicken broth
- 1/2 cup raisins
- 1/2 cup almonds, sliced
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat the oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onions, garlic, and ginger. Cook until the onions are translucent.
4. Add the cumin, coriander, turmeric, paprika, cinnamon, cardamom, black pepper, and salt. Cook for 1 minute.
5. Add the chicken broth and bring to a boil.
6. Drain the rice and add it to the pot. Stir well.
7. Add the chicken pieces on top of the rice. Cover the pot with a lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is cooked and the chicken is tender.
8. In a small skillet, toast the almonds until golden brown.
9. In a small saucepan, heat the raisins with 1/4 cup of water until they are plump.
10. Serve the kabsah al-biryani hot, garnished with toasted almonds, raisins, and fresh parsley.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 520
Fat: 20g
Carbohydrates: 56g
Protein: 28g
Sodium: 600mg
Sugar: 10g
Fiber: 3g
Substitutions for ingredients:
- Lamb or beef can be used instead of chicken.
- Cashews or pistachios can be used instead of almonds.
- Dried cranberries or apricots can be used instead of raisins.
Variations:
- Add chopped tomatoes and bell peppers to the onion mixture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a pinch of saffron to the rice for a more authentic flavor.
Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and makes the rice fluffier.
- Brown the chicken before adding it to the rice for extra flavor.
- Toasting the almonds brings out their nutty flavor and adds crunch to the dish.
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 stovetop until heated through.
Presentation ideas:
Serve the kabsah al-biryani in a large platter with the toasted almonds, raisins, and fresh parsley on top.
Garnishes:
Toasted almonds, raisins, and fresh parsley.
Pairings:
Serve with a side of cucumber and tomato salad.
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
- Lentil soup
Troubleshooting advice:
- If the rice is too dry, add more broth or water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabsah al-biryani is a traditional Saudi Arabian dish that is popular throughout the Middle East. It is a flavorful rice dish that is often served at special occasions and celebrations.
Flavor profiles:
Kabsah al-biryani is a savory and aromatic dish that is flavored with a blend of spices such as cumin, coriander, turmeric, paprika, cinnamon, and cardamom.
Serving suggestions:
Serve the kabsah al-biryani with a side of cucumber and tomato salad and some pita bread for a complete meal.
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Region: Saudi Arabian