Saudi Kabsa Spice Mix Recipes

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
• Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
• Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
• Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
• Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

KABSA SPICE MIX

Steps:

• Measure and add the ingredients from Coriander seeds to White pepper to a non-stick pan.
• Toast these spices while stirring on medium heat for3-4 minutes. Make sure there is no darkening of the spices. It should be very fragrant between 3 and 4 minutes.
• Add to a dry spice grinder. Add the remaining ingredients (paprika, stone flower, ground ginger and turmeric powder) to this mix while still hot. These spices are not toasted as it tends to change the aroma of the spice mix. However, they should be added to the other toasted spices while they are still hot, to help release the natural aroma better.
• Grind to a fine powder. Allow Kabsa Spice Mix to cool and store in a small glass jar.

KABSA

Steps:

• Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.
• While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.
• Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
• Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.

CHICKEN KABSA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC).
• Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
• Mix all spices and salt in a small bowl.
• Rinse the rice in a sieve with running water until water runs clear.
• Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
• Add the chicken and stir until well coated with the tomato sauce.
• Add rice and spices. Mix well.
• Add chicken broth, and bring to a boil.
• Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
• Cook for roughly 20 minutes until you have cooked the rice.
• Toast slivered almonds in a pan over medium high heat until browned.
• Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
• Add more salt and pepper to taste.

CLASSIC ARABIAN KABSA SPICE MIX FROM THE SPICE ROUTE

Steps:

• Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure.).
• Decant into an airtight tin or container and store in a dark, cool and dry place.

SAUDI KABSA CHICKEN AND RICE

Steps:

• Soak rice in water (room temperature)
• Cut up the onion into thin slices and add to a big pot, with the canola or vegetable oil. Saute on medium high heat for about 12 minutes, or until golden and translucent.
• Add the chicken to the pot, and cook for a few minutes, then add all the spices, the tomato paste, diced tomatoes, and orange zest. Give it all a stir.
• Add the boiling water to the pot, and leave it to boil on medium heat for 25 minutes.
• After 25 minutes, drain the rice. Remove the chicken from the pot, and place it in a pan or a baking sheet, and broil in the oven on low for about 8 minutes.
• Add the rice to the pot with the chicken stock and all the spices.Give it one quick stir, and place it on low heat for about 25 minutes. Do not stir the rice while it's cooking until all the water has evaporated.
• While the rice is cooking, toast the almonds using oil in a fry pan.
• To assemble and serve. Plate the rice in a serving plate, place the chicken pieces on top, and garnish with toasted almonds.

SAUDI KABSA SPICE MIX

Steps:

• Blend until crushed.
• Use as required.

SAUDI ARABIA KABSA RECIPE

Steps:

• In a cooking pot add oil. once the oil becomes hot add onion and garlic sliced. Fry until golden brown.
• Now add all mix whole spices saute just 1 min.
• Now add chicken pieces and fry make a light golden color. Add salt, chopped tomato, coriander, and cumin powder, tomato puree mix well, 2 min saute. once tomato soft add 2 glass hot water mix and cover-up 25 min cooking time.
• After 25 min takes it out the chicken for the baking dish and oven grill on to bake just 15 min for color.
• Now this remaining stock, add sock rice. Once rice soaks all stock, now cover-up and simmers 10 min.
• Now my soft fluffy rice is ready and grilled chicken served on top.

KABSA | KABSA RICE RECIPE | KABSA CHICKEN | KABSA BIRYANI RECIPE

Steps:

• Take all the ingredients except ginger powder in a pan and roast on low heat till golden.Add in ginger powder and saute for 20 more sec.Now let them cool a bit, add it in a blender and powder it finely.Spread on a paper and let them cool a bit.Store in a air tight container.
• Wash and soak basmati rice for 1 hour. Soak almonds in hot water till use.
• Heat a large pan with oil. Add in onions, garlic and salt. Saute for 2 mins or so.
• Now add in chicken skin side down and sear it for 10 mins on each side..
• Add in tomatoes, baharat, tomato puree, whole spices, orange zest and mix well. Now add in water and mix well. Bring it to a boil, cover and simmer for 30 to 40 mins till the chicken is cooked completely.
• Now preheat oven to 250 degree C. Set oven to grill or broil mode.Line a baking tray with foil and grease it well with oil.
• Now remove the cooked chicken from the mix and arrange it skin side up on a baking tray. Sprinkle the top with some more baharat and drizzle some oil over it and pop it into the oven and grill for 5 mins or so till the skin is crispy.
• Heat some 2 tblspn ghee in a pan, add in carrots and saute it for 5 mins.
• Now add the drained basmati rice into the liquid, Add in sauted carrots and mix well. Cook on high heat till everything comes to a boil. Now cover with a tight lid or a foil and a lid and simmer it for 20 to 30 mins till the rice has absorbed all the liquid,
• Now peel off the almonds and slice it. heat some ghee in a pan, add in almonds and fry till golden. Add in kishmish and saute till golden.
• Once the rice is cooked, Fluff it with a fork. Cover and set aside for 30 mins.
• Spoon rice onto a serving plate, cover with broiled chicken and sprinkle with nuts.
• Serve.