The Saudi Arabia traditional dish is kabsa. many people say that this dish belongs to Yemen. The word kabsa means to press or to squeeze. It is specially prepared for weddings in Saudi Arabia. There is tradition is of eating this dish. A group of people sit on the floor and eat the Kabsa with rice and with no spoon. They eat it with their hands. This dish is also loved in many Islamic countries.
Arabian cuisine is very famous in the Arab world. This cuisine is a reflection of culture and tradition. If we talk about the top best cuisine in the world then Arabian cuisine cannot be ignored. There is two structure of this cuisine. The one is the regular schedule and the other is the Ramadan schedule which is totally different from the regular schedule. In Ramadan, there are two types first suhur and the other is the iftar.
Kabsa is chicken served with rice. It is generally the main course. The chicken can be fried or grilled. It is cooked with very simple species. It smells like lemon and species. The rice is soaked in juice and veggies. Both chicken and rice altogether is a perfect combination.
How to make Chicken Kabsa with Rice – Want a Cook
Kabsa could be a chicken and rice main course dish that's well-liked not simply in the Asian nations however across the Arab world. Kabsa is created of chicken that is slowly simmered in an exceedingly spicy broth of tomatoes and spices. This chicken is then removed and either deep-fried or grilled whereas the broth is employed to cook the rice.
This result's a tasty aromatic dish that smells lemon-like and spicy. The rice absorbs the juices from the chicken and vegetables and is moist. The chicken is hard-boiled until just tenderness then steamed with the rice so it is bushed one with the rice once you serve it out.
This is a special dish that you can prepare at any time. It tastes great in hot weather and is usually served in most Saudi events.
- First heat the oil in a pan, add all the spices (cinnamon, cardamom, black pepper, and cloves), and cook them for a while.
- Add the onion fry them over medium heat until golden brown.
- Add ginger and garlic paste and stir fry for a while, then add tomatoes, tomato sauce, and seasoning powder.
- Continue frying until the tomatoes are soft and the oil begins to separate.
- Add chicken pieces and a pinch of salt.
- Fry the chicken on high heat until the oil melts.
- Add 4 cups of water and turn down the heat when it starts to boil.
- Reduce the heat and cook until the chicken pieces are soft and rotten.
- Usually takes about 15-20 minutes under moderate heat.
- After the chicken is roasted, place the chicken pieces on a plate with a slotted spoon and cover them with aluminum foil.
- Measure out the broth. For every cup of rice you are using, you need a cup and a half of water. If the broth is not enough, you can add some water to do what you need.
- Start the heat again and add grated carrots and lemon slices to the broth.
- After the water is boiled, add dry rice, check and adjust the salt.
- Cook over medium heat until the moisture is reduced and it is difficult to stir. If you want to put the chicken on the rice, it's time to add it.
- Put it on the rice and stir.
- Close the lid tightly and reduce heat and steam for 15-20 minutes.
- If you prefer fried or grilled rice instead of chicken, you can also steam it without chicken.
- After the rice is cooked, slowly lift the lid to let the steam out. (Note that the steam will escape quickly)
For Grilled Chicken:
To roast the chicken, just brush it with oil and bake it in the oven for 5-10 minutes. You can also use hot oil to fry it into a golden and crispy texture.
At the same time, saute the raisins and pine nuts with a little oil and sprinkle them on the rice for decoration. After the steam disappears, serve the rice and chicken together.
Serving Size 1
- Amount Per Serving
- Calories 274.9
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 4.5g23%
- Cholesterol 57.1mg20%
- Sodium 822.3mg35%
- Potassium 352.2mg11%
- Total Carbohydrate 30.2g11%
- Dietary Fiber 1.2g5%
- Sugars 2.3g
- Protein 16.5g33%
- Vitamin A 6.6%
- Vitamin C 7.5%
- Calcium 3.8%
- Iron 12.1%
- Vitamin E 3.3%
- Thiamin 14.5%
- Riboflavin 11.2%
- Niacin 35%
- Vitamin B6 21.5%
- Folate 14.9%
- Vitamin B12 3%
- Pantothenic Acid 9.6%
- Phosphorus 16.8%
- Magnesium 8.1%
- Zinc 9.9%
- Selenium 24.5%
- Copper 10.1%
- Manganese 31.9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.