Saudi Kabsa Recipe by Chef Ali Sayed

Ingredients Used:

• Whole chicken
• Rice-2cups (washed and soaked for 30min)
• Chopped onion- ¾ cup
• Tomato puree- ¾ cup
• Carrot- 1 medium (Cut into julienne size)
• Garlic and ginger paste-1tsp
• Hot green pepper- to taste
• Arabic spices- 1tsp
• Ground turmeric- 1tsp
• Whole cumin- 1/2tsp
• Whole cardamom pods- 4pcs
• Clove- 4whole pcs
• Bay leaves- 2pcs
• Cinnamon stick-1pcs
• Dry lime- 2pcs (Cut into half)
• Veg oil- 2 tsp
• Ghee- 2 tsp
• Green coriander-3 tsp

Directions:

1. In a heavy base pan add the oil and ghee. Place the chicken on skin side and sear three minutes each side
2. In the same pan add dry lemon and chopped onions. Sauté all ingredients.  Add green chili and ginger garlic paste.  Saute them well then add tomato puree. Sauté 3-4 minutes.  Then add carrots and tomato paste and saute a bit more.
3. Add spices, mix well and add chicken into it
4. Add chicken broth and add salt. Bring to boil until the chicken is half cook, add the green coriander leaves.
5. Add the rice, bring to boil. When the water is reduced cover it and cook around 20 minutes
6. Rest for 10 minute and serve