Kabsa is a popular dish in Middle Eastern cuisine that originated in Saudi Arabia. It is a flavorful rice dish made with fragrant spices, tender meat (often chicken or lamb), vegetables, and a rich sauce. The combination of ingredients and cooking techniques results in a delightfully aromatic and delicious meal.
Here is a recipe for making kabsa:
Ingredients:
– 2 cups Basmati rice
– 4 cups water
– 1/2 teaspoon saffron threads
– 4 cardamom pods, crushed
– 3 cinnamon sticks (3 inches each)
– 10 cloves
– 1 teaspoon salt
– 1 tablespoon vegetable oil
– 1 large onion, chopped
– 2 garlic cloves, minced
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1/2 teaspoon turmeric
– 2 lbs boneless chicken or lamb, cut into bite-sized pieces
– 1 large tomato, chopped
– 1 cup slivered almonds
– 1/4 cup raisins
– 1/4 cup chopped fresh cilantro
Instructions:
1. Rinse the rice in several changes of water until it runs clear. Drain and set aside.
2. In a medium saucepan, combine the saffron threads with the water. Bring to a boil over high heat, then reduce the heat to low and let the saffron steep for 5 minutes. Strain the saffron water into another pot and discard the saffron threads.
3. Add the rice to the saffron water, along with the cardamom pods, cinnamon sticks, cloves, salt, and vegetable oil. Stir well to combine. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot tightly with a lid. Let the rice simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
4. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until it is softened, about 5 minutes. Add the garlic, cumin, coriander, and turmeric and cook for another minute or two.
5. Add the chicken (or lamb) to the skillet and cook, stirring occasionally, until it is browned on all sides.
6. Add the chopped tomato and 1 cup of water to the skillet. Stir well to combine. Cover the skillet and let the mixture simmer for 20-30 minutes or until the meat is tender and the sauce has thickened slightly.
7. Fluff the cooked rice with a fork and transfer it to a serving platter. Spoon the chicken (or lamb) and sauce over the rice. Sprinkle the slivered almonds, raisins, and chopped cilantro over the top of the dish. Serve hot.
Enjoy your delicious kabsa!
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