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Chicken Kabsa | Arabian Chicken and Rice

Delicious Chicken Kabsa | Arabian Chicken and Rice Feast

Experience the rich flavors of Chicken Kabsa, a delightful one-pot Arabian dish that marries spices and rice for an unforgettable dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Arabian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Kabsa Spice Mix
  • 1 tsp Cumin adds a warm, earthy flavor
  • 5 pods Cardamom Pods introduces aromatic sweetness
  • 1 stick Cinnamon Stick lends warm notes
  • 4 pieces Cloves provides a bold kick
  • 2 pieces Bay Leaves enhance the dish's fragrance
  • 1 pinch Nutmeg adds warmth and depth
  • 1 tsp Black Pepper adds heat
For the Cooking Base
  • 2-3 tbsp Oil or Butter olive oil or ghee
  • 2 medium Onions sliced
  • 1 tbsp Minced Ginger fresh
  • 3 cloves Minced Garlic fresh
  • 1 pc Green Chili adjust based on spice preference
For the Main Ingredients
  • 1 whole Whole Chicken, cut into pieces skin-on enhances flavor
  • 2 cups Basmati Rice rinsed
  • 1 cup Tomato Purée
  • 1 cup Diced Tomatoes
  • 2 medium Carrots diced
  • 2 cubes Chicken Stock Cubes
  • 1 cup Raisins optional
  • to taste tbsp Salt for seasoning

Equipment

  • Large heavy-bottomed pot
  • grill

Method
 

Step-by-Step Instructions
  1. In a bowl, combine cumin, cardamom pods, cinnamon stick, cloves, bay leaves, nutmeg, and black pepper to create your kabsa spice mix. Set it aside.
  2. In a large, heavy-bottomed pot, heat 2-3 tablespoons of olive oil or ghee over medium-high heat.
  3. Add sliced onions to the pot and sauté for 2-3 minutes until they turn golden brown. Stir in minced ginger, garlic, and green chili, cooking for another minute.
  4. Toss in the dried bay leaves, cloves, cardamom pods, and cinnamon stick. Fry these whole spices for about 1 minute until fragrant.
  5. Stir in 1 cup of tomato purée and 1 cup of diced tomatoes. Cook for an additional 2 minutes until the tomatoes break down.
  6. Add the kabsa spice mix and a pinch of salt. Fry the spices for about 1 minute to release their aromas.
  7. Add the chicken pieces to the pot, skin-side down, and brown them for approximately 30 minutes, turning occasionally.
  8. Remove the chicken temporarily and add 2 cups of rinsed basmati rice and 1 cup of raisins. Pour in 4 cups of water and season with salt. Bring to a boil, then simmer for 10-15 minutes.
  9. Preheat your grill to medium-high. Grill the browned chicken pieces for an additional 10-15 minutes, ensuring they're fully cooked.
  10. Fluff the rice gently with a fork and serve the Chicken Kabsa, topped with the grilled chicken.

Notes

Use freshly ground spices for the best flavor. Ensure the water-to-rice ratio is maintained for optimal texture.