ArabianChickenCuisineGrilledMainsMeat

Kabsa Arabian Rice with Grilled Chicken

50 mins Cook
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kabsa

Kabsa is a comforting, one pan chicken and rice dish with layers of flavorful middle eastern spices. I hope you’ll make this recipe for Saudi’s national dish; it’s superb!

Ramsha Baig

Cuisine: Middle Eastern / Saudi Arabian

Kabsa Rice is a famous dish of Yemen & Saudi Arabia. Its an old ancient recipe from times when Islam came in being. Arabs love to eat meat, especially Lamb and mutton. All Arabic recipes must have meat in it. Most Arabic recipes are slightly spicy with not much spice in it. Kabsa rice is also known as Mandi which includes mutton thigh in between with the tray full of Kabsa Rice in sides, Mutton thigh is grilled with Arabic spices.

Eating pork is forbidden by Muslim law, and due to the fact beef isn’t extensively famous within the middle East, chicken and lamb are a large part of their cuisine.

With popular local dishes like Joojeh kabob, kafta, and koobideh, there are lots of clean, flavorful and comforting chicken and lamb recipes to make and love.

But if you’re looking for a dish which can make your dinner night the most comfortable and easy. This dish is for you my friends.

What to eat with Kabsa Rice

You can eat plenty of sides with Kabsa, mainly chicken, mutton or lamb. Today we’re making Kabsa with spiced grilled chicken. You can also make it with my Grilled Tandoori Chicken.

It’s so quick & easy.

When to make Chicken Kabsa

This dish turns your next dinner right into a dinner party with this Arabian style chicken and rice. Spiced grilled chicken and flavorful rice makes this the last choice for any unique occasion. Stay connected here so you can learn how to impress your family & friends with so many flavours of spice.

Ingredients to make Kabsa Rice

Chicken- even though you can use any chicken pieces you’d like, you’ll keep the maximum money by means of buying a whole chicken to cut up yourself. programs of pre-cut pieces are usually greater costly.

Spices- Please don’t be intimidated by the lengthy listing of spices that are in kabsa. When you have a maximum of the spices already handy, that’s great.

Dried Persian- Limes – additionally sold underneath the names brown limes or black limes, this component adds lots of tart taste beyond what the clean fruit offers. If you could find sparkling Persian limes in your region, you can even make dried Persian limes yourself

.

Basmati Rice – despite the fact that many middle eastern recipes use quick grain rice, this recipe is an exception. lengthy grain basmati chefs up beautifully in an oven, with less threat of clumping like shorter grain rices often do.

Broth – You’ll be aware that this recipe requires four cups of warm water and a chicken stock cube. i’m able to’t think of any reason why you couldn’t use four cups of chicken stock or broth instead. 

Pro Tip- One advantage to the use of a broth cube is, until you have already got homemade chicken inventory available, cubes are much less expensive to shop for than 4 cups of chicken stock might be.

Shatta Sauce- I may be biassed, but I assume my recipe for shatta sauce is better than any middle eastern chile paste you can purchase in a bottle!

if you don’t want to make it and also you don’t have any reachable, experience free to use any hot chile paste or sauce of your desire. 

The remaining substances for making chicken kabsa are common vegetables and pantry staples like canned tomatoes, onions, fresh garlic, butter, and etc.

Pro Tips for Making Kabsa

Stir the rice once during cooking: Approximately 45 mins after the dish has been in the oven, you’ll want to remove the pan from the pan from the oven. Stirring the rice is important to make sure that it all cooks evenly, and it also saves you from sticking to the lowest of the pan.
Let the meat rest before serving: Resting allows the juices within the meat to redistribute, so each bite will be juicy and tender.

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Kabsa Arabian Rice with Grilled Chicken

Kabsa Arabian Rice with Grilled Chicken

ramsha
Kabsa is a comforting, one pan chicken and rice dish with layers of flavorful centre eastern spices. I hope you'll make this recipe for Saudi’s national dish; it’s superb!
prep time
20 mins
cooking time
50 mins
servings
6
total time
70 mins

Equipment

Ingredients

  • 4 tablespoon butter or ghee

  • 3 lbs bone-in chicken

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 large onion finely chopped

  • 6 cloves garlic minced

  • ¼ cup tomato puree

  • 14 oz chopped tomatoes canned with liquid or fresh

  • 3 carrots grated

  • ½ teaspoon crushed saffron

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ¼ teaspoon grated nutmeg

  • ¼ teaspoon ground cardamom

  • ⅛ teaspoon ground cloves

  • 4 cups hot water

  • 1 chicken broth cube

  • 2 cups basmati rice

  • 1 dried lime poke several holes in it with tip of knife

Instructions

1
Preheat the oven to 350°F. Salt and pepper the chicken pieces.
2
Melt butter in a large roasting pan, big stock pot, or dutch oven over medium heat.
3
Brown the chicken, skin side first, for 3 to 4 mins. flip chicken over after which scatter the onion and garlic all around the chicken and sauté. Cook until onion is tender and chicken is browned on each side. Remove chicken from the pan, cover and keep heat.
4
Stir in tomato puree, tomatoes, carrots, all of the spices, water, chicken bullion cube and rice.
5
Top with browned chicken (skin side up), add dried lime and cover tightly with foil. Bake for 45 mins.
6
Remove foil, carry chicken pieces out to stir rice mixture after which area chicken back on top. Bake some other 15 mins uncovered till rice is tender and chicken has browned more and reaches an internal temp of a hundred sixty five°F.
7
In a small saute pan, melt the butter and cook the almonds and raisins till golden brown (a few minutes). Set aside.
8
Place the rice on a large serving dish, top with chicken pieces and garnish with chopped parsley, raisins and almonds.
9
Serve with pita and Shatta Sauce (crimson chile sauce or paste of choice - optionally available).

Notes

Stir the rice once during cooking: Approximately 45 mins after the dish has been in the oven, you’ll want to remove the pan from the pan from the oven. Stirring the rice is important to make sure that it all cooks evenly, and it also saves you from sticking to the lowest of the pan. Let the meat rest before serving: Resting allows the juices within the meat to redistribute, so each bite will be juicy and tender.
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