Red Rice Kabsa

Defne ÖztongaChef

Ingredients

• 1 kilogram basmati rice, long grain soaked
  1 kilogram
• 1 chicken
  1 chicken
• 1/2 kilogram green bell pepper
  0.5 kilogram
• 3 tablespoons ghee
  3 tablespoons
• 1/2 kilogram carrots
  0.5 kilogram
• 3 cloves garlic, crushed
  3 cloves
• 3 tablespoons hot ketchup
  3 tablespoons
• 1 teaspoon paprika
  1 teaspoon
• 1 teaspoon salt and black pepper
  1 teaspoon
• 1 stick cinnamon
  1 stick
• 1 bay leaf
  1 leaf
• 3 cardamom pods
  3 pods
• Fried almonds or pine nuts for garnish
  0

Steps

1. 1

   In a pot over the fire, boil the chicken well, adding cinnamon, bay leaf, and cardamom to remove any scum. Once cooked, set the chicken aside.

   Required Tools:

   Pot

   5 min
2. 2

   Clean the vegetables well, peel the garlic and finely chop it.

   Required Tools:

   Knife

   Cutting Board

   5 min
3. 3

   Peel the carrots and cut them into small moons, chop the bell pepper into small pieces.

   Required Tools:

   Knife

   Cutting Board

   5 min
4. 4

   Place the vegetables in a pot over the fire, add the chicken broth, ghee, paprika, ketchup, salt, and pepper, and leave it on the fire.

   Required Tools:

   Pot

   5 min
5. 5

   After the vegetables are cooked, add the rice and add water as needed.

   Required Tools:

   Pot

   5 min
6. 6

   Cover the pot until the rice is cooked and turns red.

   Required Tools:

   Pot

   5 min
7. 7

   Fry the chicken in olive oil, salt, and lemon.

   Required Tools:

   Pot

   5 min
8. 8

   Serve the kabsa in a bowl, distribute the fried chicken on top, then add the pine nuts and almonds, and serve.

   Required Tools:

   🍳

   Bowl

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags