Best Al Kabsa Traditional Saudi Rice Meat Dish Recipes

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CHICKEN KABSA RECIPE



Chicken Kabsa Recipe image

Kabsa is widely recognized as the national dish of Saudi Arabia, but is eaten across the Middle East.

Provided by Chef Tariq

Categories     Chicken

Time 1h5m

Number Of Ingredients 23

6 Chicken Thighs/Legs
2 tbsp Vegetable Oil
2 Cloves (whole)
⅛ tsp Nutmeg
⅛ tsp Cumin
⅛ tsp Coriander
½ tsp Saffron
¼ tsp Cardamom
½ tsp Cinnamon
½ tsp Allspice
¼ tsp White Pepper
½ tsp Dried Lime Powder
2½ tsp Salt
¼ cup Butter
1 Onion (diced)
6 Garlic Cloves (minced)
¼ cup Tomato Paste
1 can Diced Tomatoes
2½ cups Basmati Rice
5 cups Chicken Broth
¼ cup Raisins
¼ cup Slivered Almonds
Pinch Black Pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
  • Mix all spices and salt in a small bowl.
  • Rinse the rice in a sieve with running water until water runs clear.
  • Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
  • Add the chicken and stir until well coated with the tomato sauce.
  • Add rice and spices. Mix well.
  • Add chicken broth, and bring to a boil.
  • Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
  • Cook for roughly 20 minutes until you have cooked the rice.
  • Toast slivered almonds in a pan over medium high heat until browned.
  • Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
  • Add more salt and pepper to taste.

Nutrition Facts : Calories 724 kcal, Carbohydrate 77 g, Protein 27 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 131 mg, Sodium 2032 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

AL KABSA - TRADITIONAL SAUDI RICE (& MEAT) DISH



Al Kabsa - Traditional Saudi Rice (& Meat) Dish image

This is my meat (lamb) version of Al Kabsa / Kabsah. Kabsa is one of the most famous of all the traditional Saudi dishes & is actually easy to make! See my other recipes for the chicken version.......

Provided by Um Safia

Categories     One Dish Meal

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 27

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onion
6 -8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter (for frying) or olive oil (for frying)
1/4 cup toasted pine nuts
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes
2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Steps:

  • Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
  • Soak rice for 15 minutes. Drain, rise under running water then drain well.
  • Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
  • Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.
  • Sauce:.
  • Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
  • Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .

Nutrition Facts : Calories 793.4, Fat 32.1, SaturatedFat 12.4, Cholesterol 138.1, Sodium 243.3, Carbohydrate 81.7, Fiber 7.9, Sugar 12.2, Protein 44.6

THE TRADITIONAL SAUDI KABSSAH



The Traditional Saudi Kabssah image

You can ask any Arabian about this Kabssah and everyone will say Saudis can't live without it. I mean if there is a Saudi lady that doesn't know how to make it, then that would be a very weird thing ;)..

Provided by Chef moody

Categories     Whole Chicken

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium onion, diced to small cubes
2 tablespoons olive oil
2 medium tomatoes, peeled and diced to small cubes
1 garlic clove, crushed
2 tablespoons tomato paste
1 whole chicken, cut in half
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon cumin
salt
pepper
basmati rice

Steps:

  • Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
  • Put in the chicken halves. Sauté it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
  • While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
  • Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it's golden.
  • Drain the rice from water and put it into the chicken broth. Make sure there isn't a lot of water in the pot.
  • Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
  • Lower the heat to very low, cover well and cook for 10 minutes.
  • Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal.
  • I really hope you like it . :).

Nutrition Facts : Calories 823, Fat 60.4, SaturatedFat 16.1, Cholesterol 243.8, Sodium 297.8, Carbohydrate 9, Fiber 2.4, Sugar 3.8, Protein 58.9

AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE



Al Kabsa - Ancient Arabian Chicken and Fragrant Rice image

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159

Provided by French Tart

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 kg chicken piece
500 g basmati rice
2 dried limes, finely chopped
250 g fresh tomatoes
250 g onions, peeled and diced
50 g garlic cloves, peeled and finely diced
1/2 teaspoon salt
1 tablespoon fresh coriander, chopped
50 ml olive oil
2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)
250 g fresh tomatoes
100 g of fresh mint, leave
5 g salt
50 g green chili peppers
water

Steps:

  • Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
  • Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
  • Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
  • Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
  • Remove the lid, stir well and serve with the following sauce.
  • Accompanying Sauce.
  • Skin the tomatoes and mix all the ingredients together, season to taste.
  • Serve the Kabsa with the tomato sauce and flatbreads.
  • NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.

Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH



Al Kabsa - Traditional Saudi Rice (& Chicken) Dish image

Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?

Provided by Um Safia

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1/4 cup butter
3 lbs chicken, cut into 8-10 pieces
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup tomato puree
14 ounces canned chopped tomatoes, un-drained (or fresh)
3 medium carrots, grated
2 whole cloves
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt & freshly ground black pepper
4 cups hot water
1 chicken stock cube
2 1/4 cups basmati rice (don't rinse or soak this)
1/4 cup raisins
1/4 cup slivered almonds, toasted
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Steps:

  • Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
  • Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
  • Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
  • Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
  • Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
  • N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38

What is Al Kabsa?

Al Kabsa is a traditional rice and meat dish that originated in Saudi Arabia. It is considered to be the national dish of Saudi Arabia and is often served on special occasions and during festive celebrations. The dish is known for its spicy flavor and rich aroma, which comes from the use of traditional Arabian spices like saffron, cardamom, and cinnamon.

The History of Al Kabsa

Al Kabsa has a long and interesting history that dates back to the Bedouin tribes of Arabia. The dish was originally created as a way to provide sustenance for the nomadic tribes who relied on a diet of dates, camel milk, and meat. Over time, as the tribes settled into permanent settlements, the dish evolved to incorporate more ingredients, spices, and flavors.

The Key Ingredients of Al Kabsa

The key ingredients of Al Kabsa include:
1. Rice
Rice is the main ingredient in Al Kabsa and is typically cooked with a variety of spices and herbs to infuse it with flavor.
2. Meat
The meat used in Al Kabsa can vary depending on the recipe, but it is often lamb, chicken, or beef. The meat is typically marinated in a mixture of spices and then cooked until tender.
3. Tomatoes
Tomatoes are a key ingredient in Al Kabsa and are often used to make the flavorful tomato sauce that is served with the dish.
4. Onions
Onions are added to the dish to provide a bit of sweetness and depth of flavor.
5. Spices
The spices used in Al Kabsa can vary depending on the recipe, but they typically include saffron, cardamom, cinnamon, and black pepper. These spices give the dish its signature flavor and aroma.

How to Make Al Kabsa

While the exact recipe for Al Kabsa can vary depending on the region, there are a few common steps involved in making the dish:
1. Cook the rice
The rice is typically cooked with a variety of spices and herbs, including saffron, cardamom, and bay leaves. Once the rice is cooked, it is set aside to cool.
2. Marinate the meat
The meat is typically marinated in a mixture of spices and herbs for several hours to infuse it with flavor.
3. Cook the meat
The marinated meat is then cooked until it is tender and juicy.
4. Make the tomato sauce
The tomato sauce is made by cooking onions and garlic in oil until they are soft and fragrant. Then, chopped tomatoes, tomato paste, and a variety of spices are added to create a rich and flavorful sauce.
5. Serve the dish
To serve the dish, the rice is typically arranged in a large serving dish and topped with the cooked meat and tomato sauce. The dish is then garnished with chopped parsley and almonds.

Conclusion

Al Kabsa is a delicious and flavorful dish that is enjoyed by people all around the world. While the recipe can vary depending on the region, the dish is always made with a blend of spices and ingredients that give it its signature taste and aroma. Whether you're cooking for a special occasion or just want to try something new, Al Kabsa is a must-try dish that is sure to impress.

Al Kabsa Traditional Saudi Rice Meat Dish Recipes – Tips to Make it Perfect Every Time

Al Kabsa is a traditional Saudi Arabian dish that combines flavorful spices and delicious ingredients. This dish is made with long grain rice, roasted meat, and a savory tomato sauce. Here are some valuable tips to help you make the best Al Kabsa possible:
1. Choose the Perfect Rice for Al Kabsa
The rice you choose for your Al Kabsa dish can make or break the recipe. Long grain rice is the preferred choice and should be washed several times until the water runs clear. This helps to remove any excess starch and prevents the rice from becoming sticky.
2. Spice Up Your Al Kabsa Sauce
The main ingredient in Al Kabsa sauce is tomato paste. It's important to use high-quality tomato paste as it contains more natural sweetness, which helps to balance out the flavors in the dish. You can also add other spices to the sauce, such as cumin, ginger, and cloves, to create a more complex flavor.
3. Perfectly Roast Your Meat
When cooking the meat for your Al Kabsa dish, it's important to get the perfect balance between crispy and tender. The trick to achieving this is to cook the meat on high heat for a short period of time, then lower the heat and continue cooking until tender. This creates a crispy outer layer with a juicy, tender interior.
4. Don't Overcook Your Rice
Overcooked rice can become mushy and lose its texture, ruining the entire dish. To avoid this, cook the rice in a pot with hot water until it's about 80-90% done, then remove it from the heat and allow it to sit covered for around 15 minutes. This process allows the rice to absorb any excess moisture and fluff up.
5. Use Authentic Ingredients
Using authentic ingredients is essential to creating an authentic-tasting Al Kabsa dish. Some of the key ingredients you'll need are bay leaves, cardamom pods, black pepper, cinnamon sticks, and saffron. It's important to use high-quality ingredients to ensure that the flavors of the dish are enhanced rather than being overwhelmed.
6. Use the Right Amount of Water
The amount of water you use when cooking the rice is crucial in determining its texture. Too much water can make the rice mushy, while too little can make it dry and undercooked. A general rule of thumb is to use 1.5 cups of water for every 1 cup of rice, but this may vary depending on the type of rice you're using.
7. Don't Skimp on the Ghee
Ghee is a type of clarified butter that's commonly used in Middle Eastern cooking. It's a key ingredient in Al Kabsa, as it adds richness and depth to the dish. Don't be tempted to skimp on the ghee, as it plays an important role in both the flavor and texture of the dish.
8. Be Patient
Al Kabsa is not a dish that can be rushed. It requires time and patience to create the perfect balance of flavors and textures. Take your time when cooking the meat, sauce, and rice, and don't rush any of the steps. Trust the process, and you'll be rewarded with a truly delicious traditional Saudi Arabian dish. In conclusion, Al Kabsa is a delicious traditional Saudi Arabian dish that's easy to make once you have the right ingredients and follow the tips outlined above. With the perfect balance of flavors and textures, this dish is sure to impress your guests and become a family favorite.

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