KABSA
KABSA THE ARABIAN TOUCH
Food is a necessary component of every living organism. Each of them has a different type of food habit. Humans have both vegetarian and non-vegetarian food choices. Today I'm sharing a taste of experience from an Arabian dish made by a friend. Kabsa is a Saudi dish of chicken or lamb and rice. he says that this dish is like Saudi Arabia's national dish since it's so loved by all Saudis and all foreigners who had a chance to taste it.
it's quite similar to kuzhymanty. Kabsa was a burst of flavors and aroma. I feel the sweet and strong taste of fennel and the species, and the main thing is the cashew nut gives its a rich taste. the chicken and the rice were well cooked and it had great texture. I must say it is not any regular version of a chicken dish, but it has a different outlook and unique taste and flavor. I usually prefer biriyani-like dishes, but KABSA was definitely a great dish and I strongly recommend it to my readers and friends.
Ingredients
- Saffron- 1/2 teaspoon
- Ground- cardamom 1/4 teaspoon
- Ground -cinnamon 1/2 teaspoon
- Ground- allspice 1/2 teaspoon
- Ground- white pepper 1/4 teaspoon
- Dried whole lime powder -1/2 teaspoon
- Dried whole lime powder -1/2 teaspoon
- Butter -1/4 cup
- Onion -1 Finely chopped
- Garlic- minced 6 cloves
- Whole chicken- 1 cut into 8 pieces
- Tomato puree- 1/4 cup
- Diced tomatoes- undrained 1 (14.5 ounce)
- Carrots, peeled and grated -3
- Cloves -2 whole
- Ground nutmeg -1 pinch
- Ground cumin -1 pinch
- Ground coriander - 1 pinch
- Salt and freshly ground black pepper to taste
- Hot water -3 1/4 cups
- Chicken bouillon- 1 cube
- Unrinsed basmati rice -2 1/4 cups
- Raisins -1/4 cup
- Almonds- 1/4 cup toasted slivered
1. Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime
powder in a small bowl, and set the spice mix aside.
2. Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the
garlic and onion; cook and stir until the onion has softened and turned
translucent,
about 5 minutes. Add the chicken pieces and brown them over
medium-high heat until lightly browned,
about 10 minutes. Mix in the tomato
puree.
3. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves,
nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for
about
3 minutes; pour in the water, and add the chicken bouillon cube.
4. Bring the sauce to a boil, then reduce the heat to simmer and cover the pot.
Simmer until chicken is no longer pink and the juices run clear, about 30
minutes.
5. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost
dry,
about 25 minutes; add the raisins and a little more hot water, if necessary.
Cover and cook for an additional 5 to 10 minutes or until the rice grains are
separate.
6. Transfer the rice to a large serving platter and arrange
Why kabsa is the national dish of Saudi Arabia, Is there any story behind it?
ReplyDeleteUseful info
ReplyDeleteIt's a nice dish and I had tried. Your briefing is excellent and you said well👍
ReplyDeleteIt's a nice dish and I had tried. Your briefing is excellent and you said well👍
ReplyDelete