Kabsa is one of the most famous dishes in Saudi cuisine, which is spread in many other Arab countries in its original way or with some modifications and additions. In this recipe, we will present the method of preparing kabsa with chicken and Alsalam rice, which is considered one of the finest types of rice
- 3 cups Salam rice
- 2 tomatoes, roughly chopped
- 1 medium onion, chopped
- 3 medium bell peppers, chopped
- 4 medium-sized garlic cloves, chopped
- 2 grated carrots
- Half a cup of white raisins
- Half a cup of corn oil
- 2 lomi (dried black lemon)
- 1 teaspoon tomato paste
- 2 tablespoons Kabsa spice
- A quarter teaspoon of paprika
- 3 bay leaves
- 5 cardamom pods
We wash the rice and soak it for half an hour, then drain the rice and put it in the water in which we boiled the chicken, in addition to the full amount of white raisins, and stir only twice (the water should cover the rice by approximately 1.5 cm. If it is less than that, hot water can be added over the rice). )
Let the water boil .
We leave the water to boil over the rice until the water begins to dry from the surface of the rice in the pot. Then we cover the pot, reduce the heat, and wait for 20 to 30 minutes until the rice is cooked.
After the rice is cooked, we pour it into a serving dish and place the fried chicken pieces on top. You can decorate with almonds or toasted pine nuts.
After that, the chicken kabsa is ready to be served.