Ingredients with Measurements:
- 2 cups Basmati rice
- 1 lb. chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. ground cardamom
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups chicken broth
- 1 cup water
- 1/2 cup carrots, chopped
- 1/2 cup green beans, chopped
- 1/2 cup peas
- 1/2 cup raisins
- 1/2 cup almonds, sliced
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Skillet
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 some oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion and garlic. Cook until softened, about 3 minutes.
4. Add the cumin, coriander, cardamom, turmeric, paprika, salt, and black pepper. Cook for 1 minute.
5. Add the chicken broth and water. Bring to a boil.
6. Drain the rice and add it to the pot. Stir well.
7. Add the carrots, green beans, peas, raisins, and almonds. Stir well.
8. Add the chicken on top of the rice mixture.
9. Cover the pot with a lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
10. Remove from heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and sprinkle with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breast can be substituted with boneless chicken thighs or beef.
- Carrots, green beans, and peas can be substituted with any vegetables of your choice.
- Raisins can be substituted with dried apricots or dates.
- Almonds can be substituted with cashews or pistachios.
Variations:
- Add some chopped tomatoes for a tangy flavor.
- Use lamb instead of chicken for a richer taste.
- Add some saffron for a more aromatic flavor.
Tips and tricks:
- Soaking the rice beforehand helps to remove excess starch and makes the rice fluffier.
- Use a fork to fluff the rice instead of a spoon to avoid clumping.
- Toast the almonds in a dry skillet for a few minutes for a nuttier flavor.
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-Kabsa Bil-Khodar in a large serving dish and sprinkle with fresh parsley.
Garnishes:
Garnish with some lemon wedges and sliced tomatoes.
Pairings:
Serve with a side of cucumber and tomato salad.
Suggested side dishes:
- Hummus and pita bread
- Baba ganoush
- Tabbouleh salad
Troubleshooting advice:
- If the rice is too dry, add some more chicken 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 through before adding it to the rice mixture.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Kabsah Al-Kabsa Bil-Khodar is a traditional Saudi Arabian dish that is commonly served during special occasions and celebrations.
Flavor profiles:
Kabsah Al-Kabsa Bil-Khodar is a flavorful and aromatic dish that combines the spices of cumin, coriander, cardamom, turmeric, and paprika with the sweetness of raisins and the nuttiness of almonds.
Serving suggestions:
Serve Kabsah Al-Kabsa Bil-Khodar with some Arabic bread and a side of cucumber and tomato salad for a complete meal.
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Region: Saudi Arabian