Entree: Saudi Arabia – Najd – كبسة ➤ kabsa (Fragrant spiced rice cooked with meat and aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, about 10 oz (280 g), thinly sliced
- 6 garlic cloves, about 1.5 oz (45 g), minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 2 tbsp (30 g) tomato paste
- 3 cups (600 g) basmati rice, rinsed and soaked 20–30 minutes
- 5 cups (1.2 L) chicken stock
- 2 whole dried black limes (loomi)
- 2 cinnamon sticks
- 8 green cardamom pods, lightly crushed
- 6 whole cloves
- 1 bay leaf
- 2 tsp (8 g) ground cumin
- 1 tsp (4 g) ground coriander
- 1 tsp (4 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/4 cup (40 g) raisins
- 1/3 cup (50 g) slivered almonds or toasted pine nuts
- 1 tbsp (15 ml) lemon juice
- Fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken dry, season inside and out with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper. In a large heavy pot or Dutch oven over medium-high heat, add ghee and oil. Brown the chicken on all sides until golden, about 8–10 minutes; remove and set aside.
2. In the same pot, add sliced onions and cook over medium heat until deep golden, about 12–15 minutes, stirring occasionally. Add garlic and cook 1 minute until fragrant.
3. Stir in chopped tomatoes and tomato paste; cook 3–4 minutes until tomatoes break down. Add cinnamon sticks, cardamom, cloves, bay leaf, dried limes, cumin, coriander, turmeric, remaining salt and pepper; toast spices 1–2 minutes.
4. Return the browned chicken to the pot and add chicken stock. Bring to a boil, then reduce heat, cover, and simmer 25–30 minutes until chicken is nearly cooked through.
5. Remove chicken to a plate. Strain the broth if desired to remove whole spices and dried limes, then return strained broth to the pot. Measure broth and add or reduce to total 5 cups (1.2 L) if necessary.
6. Add drained rice to the simmering broth, stir once, then nestle the chicken pieces back on top. Bring to a gentle boil, reduce heat to low, cover tightly and cook 18–22 minutes until rice is tender and liquid absorbed.
7. Turn off heat and let rest, covered, 10 minutes. Fluff rice with a fork, remove whole spices and dried lime if present. Stir in lemon juice.
8. In a small skillet, lightly toast raisins and nuts until fragrant. Sprinkle over the kabsa before serving and garnish with chopped parsley or cilantro. Serve warm.