Kabsa Recipe

Mousa Al-FarsiChef

Ingredients

• 1 chicken, cut into four pieces
  1 chicken
• 4 cups of rice, Abu Kas
  4 cup
• 2 medium tomatoes, diced
  2 piece
• 2 onions, chopped
  2 piece
• 3 cloves of garlic, minced
  3 clove
• 1 green bell pepper, diced
  1 piece
• 2 carrots, grated
  2 piece
• 2 tablespoons of tomato paste
  2 tablespoon
• 2 tablespoons of butter
  2 tablespoon
• 0.5 cup of raisins, or to taste
  0.5 cup
• 2 tablespoons of salt
  2 tablespoon
• 5 cloves
  5 clove
• 4 cinnamon sticks
  4 stick
• 5 cardamom pods
  5 pod
• 1 tablespoon of kabsa spices
  1 tablespoon
• 1 tablespoon of Yemeni spices
  1 tablespoon
• 1 tablespoon of black pepper
  1 tablespoon
• 1 tablespoon of ground cumin
  1 tablespoon
• 2 chicken broth cubes
  2 cube
• 7 cups of boiling water
  7 cup
• 0.5 cup of toasted and crushed pine nuts
  0.5 cup
• 1 onion, sliced and sautéed with pine nuts
  1 piece
• Chopped parsley for garnish
  0

Steps

1. 1

   Wash the rice well and then soak it in warm water for half an hour.

   Required Tools:

   🍳

   bowl

   30 min
2. 2

   In the pressure cooker over low heat, add the butter, then add the onions and garlic, and sauté until golden brown.

   Required Tools:

   Pressure Cooker

   10 min
3. 3

   Add the chicken and sauté until it starts to brown, then add the tomato paste and bell pepper, stir the mixture, cover the pot without sealing it, and let it simmer until the tomatoes wilt.

   10 min
4. 4

   Add the chicken broth and season the mixture with spices, cinnamon, cardamom, cloves, and salt, stir well, then add the boiling water and let it cook for 5 minutes, then seal the pot for 10 minutes.

   15 min
5. 5

   Drain the rice well, then release the pressure from the pot, remove the chicken pieces and place them in a baking dish, then add the diced tomatoes, onions, a little butter, and spices, then place the dish in the oven and let the chicken brown from the top and bottom and the tomatoes melt.

   15 min
6. 6

   Place the drained rice in the pot, then add the grated carrots and raisins, stir well, then seal the pot again for 10 to 15 minutes.

   15 min
7. 7

   When cooked, add the toasted pine nuts and sautéed onions to the rice and stir well, then pour the rice into a serving dish, and place the browned chicken pieces on top along with the tomato and onion sauce.

   10 min
8. 8

   Garnish the dish with chopped parsley and serve hot, enjoy your meal.

   5 min

Nutrition Facts

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

Dietary Features & Tags