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| CHICKEN KABSA - ARABIAN CHICKEN & RICE |
My love for Biriyani is self-proclaimed and anything in the name of flavoured Rice which falls into the genre is also liked heads down by my Biriyani loving self. My acquaintance with Arabian food started during my Son's university days. The nearby apartment had a food court called Blue Moon and it was a place that catered a wide range of food. The University was surrounded by Hawker centres, Curry Houses, Mamak Shops, Shabu Shabu and restaurants which flaunted various Cuisines right from Arab, African, Korean and what not. The Pizza place in Blue Moon Café(Desa Palma) was a highlight throughout his years in Nilai. A trip to his apartment and a dinner without Pizza was unquestionable. They also catered Naan with Dhal, Subzis and Tandoori Chicken. My husband is always head over heels for this Naan and Dhal combo. Then the Shawarmas, Falafel and the Arab restaurants had loads of Arab dishes & what caught my taste was their Rice dishes - Mandi, Kabsa, Muqluba, Mansaf. Love those days.
My initial trial of Arab Rice went with Chicken Mandi and then with Kabsa. To perfect it to the core I went along in search of authentic spices & ingredients for the dish. But, most of the spices turned out to be ones mostly used in my kitchen. Just one ingredient, especially the dried Lemons which gave the authentic taste to these rice dishes was something new. Then for the spice mixes, I tried my hand with fresh homemade spices for these Arab Rice recipes.
Well, coming back to Kabsa. If Mandi is for Yemen then Kabsa is for Saudi Arabia. Kabsa is a Saudi dish of chicken or lamb and rice. It is considered as Saudi Arabia’s national dish loved by all Saudis and least to say to all who have had a chance to taste Kabsa. It’s not particularly difficult to make, but it has layers of flavour and garnishing it with Raisins & Almonds give a whole lot of texture too. It is usually a heavily spiced dish(not as heavily spiced in terms of Indian dishes) and has a nice kick to it.
Traditionally, it’s made by cooking the chicken with spices in water and then using the broth to cook the rice. The chicken is then quickly broiled or baked to crisp it up a little and then served atop the spicy rice often with a salsa-like sauce on the side called Daqous.
For DAQOUS - SPICY TOMATO SAUCE, click here...
Cuisine - Arabian; Mediterranean
Course - Main Course
Spice Level - Medium
Difficulty - Medium
Serves - 4-6
Author - SM
Preparation Time - 20 - 30 Minutes
Soaking Time - 15- 20 Minutes
Cooking Time - 50 Minutes to 1 Hour
For CHICKEN MANDI RECIPE, click here...
HOW TO COOK CHICKEN KABSA
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| CHICKEN KABSA - ARABIAN CHICKEN & RICE |
INGREDIENTS:
For Chicken Kabsa:
Oil - 1/2 Cup
Onions - 3 Cups
Grated Ginger - 1 Tspn
Chicken Thighs - 4 Pieces
Salt - To Taste
Orange Zest - 1 Tbspn
Dried Lemon - 1 No.
Tomato Paste - 2 Tbspns
Tomato - 3 Cups
Water - 6 Cups
Basmati Rice - 3 Cups
For Kabsa Spice Mix:
Black Pepper - 1 Tbspn
Cardamom - 6 Pods
Cinnamon (1" Stick) - 2 Nos.
Clove Powder - 2-3 Nos.
Kabsa Garnish:
Oil - 3 Tbspn
Almonds - 1/2 Cup
Raisins - 1/2 Cup
For the Smoky Flavour(optional):
Charcoal Briquette - 1 Big Piece
Ramekin - 1
Vegetable Oil - 2 Tbspn
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| CHICKEN KABSA - ARABIAN CHICKEN & RICE |
METHOD:
Preparation:
- Blanch the Almonds and cut them into halves or thin slices.
- Heat oil in a pan and fry the sliced Almonds on a low flame until it turns golden yellow.
- Remove & keep it aside.
- Next, fry the Raisins on a very low flame until it fluffs up. Remove & keep it aside
- Clean & Wash the Rice 2-3 times or until water runs clear.
- Soak the Rice for about 15-20 minutes.
- Briefly dry roast the Spices mentioned under Kabsa Spices on a very low flame & grind it into a fine powder and keep it aside.
For Chicken Kabsa:
- Heat a deep pan or a pot, big enough to cook the rice.
- Add Oil, add finely chopped Onions, grated Ginger & sauté it until Onions browns slightly.
- Now add Chicken Thighs, and sear it until the colour changes.
- Sprinkle a dash of salt and give a quick stir.
- Then, add Orange Zest, Dried Lemon & Kabsa Spice Mix to the above & give a quick stir.
- Now add Tomato Paste, finely chopped Tomatoes and mix well.
- Cook on a medium-low flame for a few minutes or until tomatoes turn soft & cooked.
- When oil starts to separate from the mix, pour in 6 cups of water.
- Cover & Cook the Chicken on a medium-low flame for about 20-25 minutes.
- Once the chicken pieces are cooked, remove them and place the Chicken Pieces on a baking pan.
- Now add the soaked Basmati Rice to the gravy & mix well.
- Adjust the Salt. Can add thin strips of Carrots at this stage.
- Place a clean kitchen cloth on top of the pan.
- Cover the pan tightly with a lid and cook on a medium-low flame for about 20 minutes.
- Once cooked leave it aside undisturbed for about 10 minutes.
- Then open the lid & gently fluff up the cooked rice.
- Meanwhile, bake the Chicken Pieces in an Electric Oven.
- Place the baking pan in a preheated oven at 210 °C or 425 °F and cook for about 10-15 minutes.
- When the outside of the chicken starts to brown, lower the heat to 160 °C or 325 °F and cook for another 10 -15 Minutes.
- Remove the chicken and keep it aside.
- Finally, just before serving, fluff up the Kabsa Rice and spread it on a big serving plate.
- Place the chicken pieces and fried nuts & raisins over it.
- Serve Chicken Kabsa hot with Daquos, Curd Raitha or with any other preferred Salad.
For Smoky Flavour (Optional):
- Place a small ramekin in the middle with some vegetable oil inside.
- Add the red-hot coal inside the oil and cover the pot with a lid.
- Leave the smoky charcoal inside the Kabsa pot for a while.
- It will give the Chicken Kabsa a smoky flavour.
- But this step is purely optional.
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| CHICKEN KABSA - ARABIAN CHICKEN & RICE |
NOTES:
- Can use any variety of long-grained rice or Basmati rice.
- Cooking at low temperature will give the chicken a nice texture, and it will fall off the bone easily.
- Adjust the cooking time accordingly.
- Can use lamb instead of chicken, but the cooking time will vary.
- Can also cook the chicken in a microwave oven with grill settings.
- I have used about 6 Cups of Water in this recipe, which is good enough to cook both Chicken & Rice.
- I usually use 11/2 cups of water for 1 cup of rice. So I needed about 41/2 cups of water for Rice & I have added 11/2 cups of water to cook chicken.
- Adjust the amount of water according to the type of rice you are using.
- Some recipes call for adding thin Strips of Carrots in Kabsa. If using, add about 3/4 Cup of Carrots.
- Inducing the smoky flavour to the Chicken Kabsa is optional, but it gives an authentic flavour to the dish.
