Ingredients
- Small skinless chicken, cut into 6 pieces1 chicken
- White basmati rice, washed1.5 cup
- Onion, chopped1 piece
- Tomato, cut into small pieces1 piece
Tomato Paste3 tablespoons- Raisins0.5 cup
Vegetable Oil6 teaspoons- Spices, ground2 teaspoons
Ground Cardamom3 teaspoons- Garlic cloves, crushed4 cloves
- Loomi (dried lime)1 piece
- Cinnamon stick1 stick
Salt0
Steps
- 1
Preheat the oven to 150°C (300°F).
5 minRequired Tools:
Oven - 2
In a large pot, sauté the onion in oil with a teaspoon of cardamom until the onion turns golden.
10 minRequired Tools:
Pot - 3
Boil some water and pour it over the sautéed onion until the pot is half full.
5 min - 4
Add the tomato paste, chopped tomatoes, loomi, raisins, garlic, cinnamon stick, and the remaining cardamom. Then add salt to taste, stir the mixture, and cook for 5 minutes over medium heat.
5 min - 5
Add the chicken pieces and continue cooking over medium heat for 30 minutes, covering the pot with aluminum foil initially and then with the pot lid.
30 min - 6
Remove the chicken pieces from the pot and place them in a tray to be put in the oven. Continue checking the chicken to prevent it from drying out. When the chicken is cooked, remove it from the oven and keep it warm.
10 min - 7
Strain the broth into a bowl, and return the strained ingredients except for the cinnamon stick to the pot, along with the rice and 3 cups of the strained broth.
5 min - 8
Bring the mixture to a boil, then immediately reduce the heat and cover the pot with aluminum foil initially and then with the pot lid.
5 min - 9
After 10 to 15 minutes, check the rice and broth. If the rice is cooked and the broth is not dry, leave the pot on the heat for a few more minutes. If the mixture is too dry, add some broth and continue cooking without stirring. In the end, the rice should be light and fluffy. To serve, place the rice on a plate and add the chicken on top. Hot sauce can be added to the kabsa as desired.
15 min
Nutrition Facts
Tomato Pasteper 100gVegetable Oilper 100gGround Cardamomper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.