Authentic Arabian Kabsa

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) chicken or lamb, cut into pieces 1 lb (450g) chicken or lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Toasted almonds or pine nuts, for garnish Toasted almonds or pine nuts, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and diced tomatoes to the pot. Cook for a few minutes until the tomatoes soften.
4. 4.
   Stir in the tomato paste and spices (cumin, coriander, turmeric, cinnamon, cardamom, cloves). Cook for another minute to toast the spices and enhance their flavors.
5. 5.
   Add the chicken or lamb pieces to the pot and cook until browned on all sides.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes until the meat is tender.
7. 7.
   Remove the meat from the pot and set aside. Add the drained basmati rice to the pot and stir well to coat the rice with the flavorful broth. Season with salt to taste.
8. 8.
   Cover the pot and cook the rice over low heat for 15-20 minutes, or until the rice is cooked and fluffy.
9. 9.
   Meanwhile, heat a small pan over medium heat and toast the almonds or pine nuts until golden brown.
10. 10.
    Once the rice is cooked, fluff it with a fork and transfer it to a serving platter. Arrange the cooked meat on top of the rice.
11. 11.
    Garnish with fresh cilantro or parsley and the toasted almonds or pine nuts.
12. 12.
    Serve hot and enjoy the authentic flavors of Arabian Kabsa!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Ground spices — Toasting the ground spices in step 4 enhances their flavors and aromas.
• Fresh herbs — Use either cilantro or parsley based on personal preference for garnishing.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder to the spice blend.
• To make the dish more aromatic, add a few whole cloves and cardamom pods to the cooking broth.
• If you prefer a vegetarian version, substitute the meat with vegetables like carrots, peas, and bell peppers.
• Serve Kabsa with a side of yogurt or a fresh salad to balance the flavors.
• Leftover Kabsa can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve Kabsa as a main course, accompanied by a fresh salad or yogurt on the side. It is traditionally eaten with the hands, so provide finger bowls or wet wipes for convenience.

Presentation advice

Present the Kabsa on a large platter, with the fragrant rice forming a bed for the tender meat. Garnish with fresh herbs and toasted nuts for an appealing visual contrast.