Kabsa

Cuisines

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Recipe

Ingredients

2 cups	basmati rice
300 grams	chicken, cut into pieces
2 tablespoons	vegetable oil
1 large	onion, finely chopped
2 cloves	garlic, minced
1 medium	tomato, chopped
1 tablespoon	tomato paste
1 teaspoon	ground cumin
1 teaspoon	ground coriander
1 teaspoon	ground cardamom
1 teaspoon	ground cinnamon
1 teaspoon	ground black pepper
1 teaspoon	ground turmeric
1 pinch	saffron threads
3 cups	chicken broth
—	salt to taste
1 handful	raisins
1 handful	toasted almonds

Instructions

1. 1 Wash and soak the basmati rice in water for 30 minutes, then drain.
2. 2 Heat the vegetable oil in a large pot over medium heat.
3. 3 Add the chopped onion and sauté until translucent.
4. 4 Stir in the minced garlic and cook for another minute.
5. 5 Add the chicken pieces and cook until they are lightly browned on all sides.
6. 6 Mix in the chopped tomato and tomato paste, cooking for 2-3 minutes.
7. 7 Stir in the ground cumin, coriander, cardamom, cinnamon, black pepper, and turmeric.
8. 8 Add the saffron threads and chicken broth to the pot and bring to a boil.
9. 9 Reduce the heat to low, cover, and let the chicken simmer for about 20 minutes.
10. 10 Remove the chicken pieces and set aside.
11. 11 Add the drained rice to the pot, stirring gently to combine with the broth.
12. 12 Place the chicken pieces back on top of the rice.
13. 13 Cover the pot and cook on low heat for about 20 minutes, or until the rice is tender and has absorbed the liquid.
14. 14 In the last 5 minutes of cooking, sprinkle the raisins over the rice.
15. 15 Once cooked, fluff the rice gently with a fork and serve hot, garnished with toasted almonds.