Al Kabsa (Traditional Saudi Rice and Chicken)

Name: Al Kabsa (Traditional Saudi Rice and Chicken)
Total time: 90 min
Yield: 8 Servings
Ingredients: ½ teaspoon saffron; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; ½ teaspoon dried whole lime powder; ¼ teaspoon ground cardamom; ¼ teaspoon ground white pepper; 2 whole cloves; 1 pinch ground nutmeg; 1 pinch ground cumin; 1 pinch ground coriander; 🧂 Salt to taste; Black pepper to taste; ¼ cup butter; 🧅 1 onion, finely chopped; 🧄 6 cloves garlic, minced; 🍗 1 (3 pound) whole chicken, cut into 8 pieces; ¼ cup tomato puree; 🍅 1 (14.5 ounce) can diced tomatoes, undrained; 🥕 3 carrots, peeled and grated; 💧 3 ¼ cups hot water; 1 cube chicken bouillon; 2 ¼ cups unrinsed basmati rice; ¼ cup raisins; 🌰 ¼ cup toasted slivered almonds

Cost $15, save $10

Source: Recommended by CookPal

90 Min
8 Servings
$15

Al Kabsa (Traditional Saudi Rice and Chicken)

Cost $15, save $10

Source: Recommended by CookPal

90 Min
8 Servings
$15

INGREDIENTS

Spices
- ½ teaspoon saffron
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon dried whole lime powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground white pepper
- 2 whole cloves
- 1 pinch ground nutmeg
- 1 pinch ground cumin
- 1 pinch ground coriander
- 🧂 Salt to taste
- Black pepper to taste
Base Ingredients
- ¼ cup butter
- 🧅 1 onion, finely chopped
- 🧄 6 cloves garlic, minced
- 🍗 1 (3 pound) whole chicken, cut into 8 pieces
- ¼ cup tomato puree
- 🍅 1 (14.5 ounce) can diced tomatoes, undrained
- 🥕 3 carrots, peeled and grated
- 💧 3 ¼ cups hot water
- 1 cube chicken bouillon
- 2 ¼ cups unrinsed basmati rice
- ¼ cup raisins
- 🌰 ¼ cup toasted slivered almonds

STEPS

Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl. Set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.

Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and the reserved spice mix. Cook for about 3 minutes.

Pour in water and add chicken bouillon cube. Bring sauce to a boil, reduce heat, and cover the pot. Simmer until chicken is no longer pink and juices run clear, about 30 minutes.

Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes. Add raisins and a little more hot water if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.

Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

NUTRIENTS

Per 1 serving

🔥

528

Calories

29
Protein
55
Carbs
21
Fats

💡 Serve with a fresh cucumber, carrot, lettuce, and tomato salad drizzled with lime vinaigrette for an authentic touch.Pair the dish with pita bread for an even more satisfying meal.For a spicy kick, serve with shattah, a traditional hot sauce popular in Saudi Arabia.Allow the rice to simmer gently to absorb flavors and achieve the perfect texture.