Chicken Kabsa
Arabic style rice dish made with Arabic spice mix, chicken stock and loads of vegetables making it a one-pot meal.
Servings 4
Ingredients
For Kabsa Mix: (mix together)
- ½ teaspoon cinnamon powder
- ½ teaspoon garam masala powder
- ¼ teaspoon white pepper powder
- ½ teaspoon dried lime powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
For Kabsa:
- 500 grams chicken
- 2 cups basmati rice
- 1 cup sliced onion
- 1 tablespoon chopped garlic
- 1 cup chopped tomato
- 1 carrot cut into cubes
- 1 small potato cut into cubes optional
- ¼ teaspoon turmeric powder
- Kabsa Mix Powder full
- 4 cups water
- ¼ cup chopped coriander leaves
- ¼ cup Pine nuts for garnishing
- 5 tablespoons cooking oil
- 1 teaspoon Salt
Instructions
- Wash and soak the rice for 20 minutes.
- Heat oil in a saucepan. Fry chopped garlic and onion till soft.
- Add chicken pieces and fry for 2 minutes. Then add tomatoes and cook till soft.
- Now add carrot, potato, kabsa mix, salt, and turmeric. Cook the spices on low heat for 2 minutes.
- Add 4 cups of water and cook until the water starts to boil. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and the rice has been perfectly cooked. This will take about 8 to 10 minutes.
- After the rice is cooked, stir gently to allow the trapped steam to escape. Place the lid back and cover the rice for 15 to 20 minutes before serving.
- Garnish with pine nuts and coriander leaves.
- Serve hot.
Notes
Note: If you do not have dry lime, add 1 tbsp lime juice to the rice water. Powder each spice separately.