Follow these steps for perfect results
Butter
melted
Chicken
cut into 8-10 pieces
Onion
finely chopped
Garlic
minced
Tomato Puree
Canned Chopped Tomatoes
undrained
Carrots
grated
Cloves
whole
Nutmeg
grated
Cumin
ground
Coriander
ground
Salt
Black Pepper
freshly ground
Hot Water
Chicken Stock Cube
Basmati Rice
Raisins
Slivered Almonds
toasted
Saffron
Green Cardamoms
ground
Cinnamon
ground
Allspice
ground
White Pepper
ground
Dried Limes
ground
Melt butter in a large stock pot, casserole or dutch oven.
Add chicken pieces, onion & garlic and saute until onion is tender.
Stir in tomato puree and simmer over a low heat for a couple of minutes.
Add tomatoes, carrots, cloves, all the spices & salt and pepper.
Cook for a couple of minutes.
Add the water & Maggi cube.
Bring to a boil, then reduce heat and cover.
Simmer over low heat for 30 minutes.
Add rice to the pot and stir carefully.
If you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven at 180C for 25-30 minutes.
Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
Place the rice on a large serving dish, topped with the chicken & garnished with almonds.
Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
Expert advice for the best results
Adjust the spice levels to your preference.
For a richer flavor, use bone-in chicken pieces.
Garnish with chopped cilantro or parsley for added freshness.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve in a large communal dish, garnished with toasted almonds and fresh herbs.
Serve with a fresh green salad with a lime vinaigrette.
Serve with a side of yogurt or laban.
Cools the palate and complements the spices.
Light and refreshing, pairs well with the spices.
Discover the story behind this recipe
National dish of Saudi Arabia, often served at celebrations and gatherings.
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