Entree: Qatar – كبسة ➤ Kabsa (Fragrant spiced one-pot rice and meat dish typically made with chicken)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 50 min

Additional 40 min

Total 2 hrs

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 2 cups (370 g) basmati rice, rinsed and soaked 20–30 minutes
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 medium onions, thinly sliced (approx. 280 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, chopped (approx. 300 g)
- 2 tbsp (30 g) tomato paste
- 1 cinnamon stick
- 4 whole green cardamom pods
- 4 whole cloves
- 1 bay leaf
- 1 tsp (2 g) ground black pepper
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) smoked paprika
- 1 black lime (dried loomi) or 1 tbsp (15 ml) lemon juice
- 4 cups (960 ml) chicken stock
- 2 tsp (10 g) salt, adjust to taste
- 1/4 cup (30 g) slivered almonds, toasted (for garnish)
- 1/4 cup (40 g) raisins, optional (for garnish)
- Fresh parsley for garnish

Instructions

1. Rinse and soak the basmati rice for 20–30 minutes; drain and set aside. Pat chicken pieces dry and season lightly with 1 tsp of the salt.
2. In a large heavy-bottomed pot, heat ghee or oil over medium heat. Add sliced onions and sauté until deep golden brown, about 12–15 minutes. Remove half the browned onions and set aside for garnish.
3. Add chicken pieces to the pot and brown on all sides, 6–8 minutes. Add minced garlic and chopped tomatoes and cook 3–4 minutes until softened. Stir in tomato paste and cook 1–2 minutes.
4. Add the cinnamon stick, cardamom pods, cloves, bay leaf, black lime or lemon juice, black pepper, cumin, coriander, turmeric, smoked paprika, remaining salt, and chicken stock. Bring to a simmer, reduce heat to low, cover, and cook until chicken is just cooked through, about 20–25 minutes.
5. Remove chicken pieces to a plate. Measure the cooking liquid—there should be about 3 1/4 cups (780 ml) liquid for 2 cups rice; add water or stock if needed. Return pot to medium heat and bring liquid to a gentle boil. Add drained rice, stir once, then arrange the chicken pieces on top of the rice.
6. Reduce heat to low, cover tightly, and simmer without stirring for 18–22 minutes, until rice is tender and liquid is absorbed. Turn off heat and let rest, covered, for 10 minutes.
7. Fluff rice with a fork, transfer to a serving platter, and top with reserved fried onions, toasted almonds, raisins if using, and chopped parsley. Serve hot.