Kabsa | Kabsa Rice

Kabsa is a mixed rice dish, served on a communal platter, that originates from Yemen but is commonly regarded as a national dish in all the countries of the Arabian Peninsula. It can also be found served in countries such as South of Iran, Israel and India too.

These dishes are usually made with rice (usually basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it.

Kabsa Mandi Recipe

Pre-mixed kabsa spices are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg.

The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp. In chicken machbūs, a whole chicken is used.

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Kabsa Ingredients

For Baharat Spice Mix:

Take all the ingredients except ginger powder in a pan and roast on low heat till golden.Add in ginger powder and saute for 20 more sec.Now let them cool a bit, add it in a blender and powder it finely.Spread on a paper and let them cool a bit.Store in a air tight container.

• Wash and soak basmati rice for 1 hour. Soak almonds in hot water till use.
• Heat a large pan with oil. Add in onions, garlic and salt. Saute for 2 mins or so.
• Now add in chicken skin side down and sear it for 10 mins on each side..
• Add in tomatoes, baharat, tomato puree, whole spices, orange zest and mix well. Now add in water and mix well. Bring it to a boil, cover and simmer for 30 to 40 mins till the chicken is cooked completely.
• Now preheat oven to 250 degree C. Set oven to grill or broil mode.Line a baking tray with foil and grease it well with oil.
• Now remove the cooked chicken from the mix and arrange it skin side up on a baking tray. Sprinkle the top with some more baharat and drizzle some oil over it and pop it into the oven and grill for 5 mins or so till the skin is crispy.
• Heat some 2 tblspn ghee in a pan, add in carrots and saute it for 5 mins.
• Now add the drained basmati rice into the liquid, Add in sauted carrots and mix well. Cook on high heat till everything comes to a boil. Now cover with a tight lid or a foil and a lid and simmer it for 20 to 30 mins till the rice has absorbed all the liquid,
• Now peel off the almonds and slice it. heat some ghee in a pan, add in almonds and fry till golden. Add in kishmish and saute till golden. 
• Once the rice is cooked, Fluff it with a fork. Cover and set aside for 30 mins. 
• Spoon rice onto a serving plate, cover with broiled chicken and sprinkle with nuts.
• Serve.

Kabsa with Step by Step Photos

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