Monday, 28 December 2009

Kabsa with Chicken

Actually a Saudi dish, eaten almost every where in the Gulf.. very tasty, quite easy and the flavours are really worth the effort, which is not that much :)

***We have some issues with the rice boiling so here is how I do it: I take 3 mugs of rice and measure water with the same mug. Must say I use Basmati rice, white rice, not seela. So, heat the oil, add whatever I have to and then add the water/yakhni. Once its boiling, I add the rice. Let it cook COVERED for a few minutes. Check, if the rice is slightly puffed, I lower the heat to lowest. Place a damp cloth on the pot, cover it and leave it. The rice is done in about 10 to 12 minutes. Check, if it still looks slightly un-done, I wet the cloth again and cover and leave some more. That usually does the trick.
So now in this recipe - once ur chicken is done and u've removed it, you must check - if u can do it by looking only well fine. Otherwise, measure out the amount according to how much rice ure using. So if its three mugs of rice, the broth that remains in ur pot before u put the rice in must be three mugs too. Not more otherwise ur rice will be squishy.
Drain the water from the soaked rice and add the rice to the broth in the pot. And cook as you would normally cook rice that you make on 'damm' -
If your kind of rice is the one  that needs more water than cup to cup, then adjust water quantity accordingly.
I hope that clarifys the procedure? If not, please do ask :) ***

This is what you need

1 chicken, small one for 2 people and large one for 4 people
2 bay leaves
2 cubes of maggie chicken bouillon mixed in with 2 tbls flour
1 diced onion
 5 garlic cloves
6 cardamoms
5 cloves
2 cinnamon sticks
3 dried lemons
1 teaspoon cumin
1 teaspoon coriander
enough salt for the rice and full  tsp pepper
1 piece ginger
1 teaspoon cardamom
1 (8 ounce) can tomato sauce
4 hard-boiled eggs
enough oil to fry the onions- around 3/4 to 1 cup
pine nuts and almonds, roasted in butter, for flavor

Do this with it:

1- soak the rice, at least half an hour before

2- In a stockpot add your onions and garlic on medium and let brown. Then add all of your spices. Stir in tomato sauce on med heat until sauce thickens.Then add your chicken into the sauce. Saute it for a few minutes, on medium heat. Add double the amount of water u need for the rice, and let it cook, covered. On high flame for the first 10 minutes, low thereafter, at least 35 minutes



3- now after your chicken has cooked for 35 minutes turn ur oven grill on. Take the chicken out, put it in dish and let it get crispy and brown under the grill. It will look a bit dry, but its actually quite juicy, and will be softer still once its in the rice. But if the though worries u, just keep it as it is, or fry it in a little oil, for the colour


 4- add the rice to the hot broth, let it come to a boil and cook. 5 minutes before the rice would be down, add the boiled eggs and nuts. Make a well in between, put the roasted chicken and cover slightly with the rice. Cover and let the rice cook to its end, another 5 minutes. Serve hot and enjoy the typical Khabsa flavours :)