al kabsa (traditional saudi rice and chicken)

Name: al kabsa (traditional saudi rice and chicken)
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: ½ tsp Saffron (0.5 teaspoon saffron); ½ tsp Cinnamon (0.5 teaspoon ground cinnamon); ½ tsp Ground allspice (0.5 teaspoon ground allspice); ½ tsp Lime Powder (0.5 teaspoon dried whole lime powder); ¼ tsp Ground Cardamom (0.25 teaspoon ground cardamom); ¼ tsp White Pepper (0.25 teaspoon ground white pepper); ¼ cup Butter (0.25 cup salted butter); 1 piece Yellow Onion (1 yellow onion, finely chopped); 6 cloves Garlic (6 cloves garlic, minced); 1 piece Whole Chicken (1 (3 pound) whole chicken, cut into 8 pieces); ¼ cup Tomato Purée (0.25 cup tomato puree); 1 can Chopped Tomatoes (1 (14.5 ounce) can chopped tomatoes (diced), undrained); 3 pieces Carrot (3 carrots, peeled and grated); 2 cloves Cloves (2 whole cloves); 1 pinch Nutmeg (1 pinch ground nutmeg); 1 pinch Cumin Powder (1 pinch cumin powder); 1 pinch Ground coriander (1 pinch ground coriander); 0 pinches Table Salt (table salt and freshly ground black pepper to taste); 1 pinch Black Pepper (table salt and freshly ground black pepper to taste); 3 ¼ cup Water (3.25 cups hot water, plus more if needed); 1 piece Chicken Bouillon (1 cube chicken bouillon); 2 ¼ cup Basmati Rice (2.25 cups unrinsed basmati rice); ¼ cup Raisins (0.25 cup raisins); ¼ cup Slivered Almonds (0.25 cup toasted slivered almonds)

130 minMiddle Eastern

Servings8

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Ingredients

For 8 servings

Saffron½ tsp · 0.5 teaspoon saffron
Cinnamon½ tsp · 0.5 teaspoon ground cinnamon
Ground allspice½ tsp · 0.5 teaspoon ground allspice
Lime Powder½ tsp · 0.5 teaspoon dried whole lime powder
Ground Cardamom¼ tsp · 0.25 teaspoon ground cardamom
White Pepper¼ tsp · 0.25 teaspoon ground white pepper
Butter¼ cup · 0.25 cup salted butter
Yellow Onion1 piece · 1 yellow onion, finely chopped
Garlic6 cloves · 6 cloves garlic, minced
Whole Chicken1 piece · 1 (3 pound) whole chicken, cut into 8 pieces
Tomato Purée¼ cup · 0.25 cup tomato puree
Chopped Tomatoes1 can · 1 (14.5 ounce) can chopped tomatoes (diced), undrained
Carrot3 pieces · 3 carrots, peeled and grated
Cloves2 cloves · 2 whole cloves
Nutmeg1 pinch · 1 pinch ground nutmeg
Cumin Powder1 pinch · 1 pinch cumin powder
Ground coriander1 pinch · 1 pinch ground coriander
Table Salt0 pinches · table salt and freshly ground black pepper to taste
Black Pepper1 pinch · table salt and freshly ground black pepper to taste
Water3 ¼ cup · 3.25 cups hot water, plus more if needed
Chicken Bouillon1 piece · 1 cube chicken bouillon
Basmati Rice2 ¼ cup · 2.25 cups unrinsed basmati rice
Raisins¼ cup · 0.25 cup raisins
Slivered Almonds¼ cup · 0.25 cup toasted slivered almonds

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Steps

1make spice mix: stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
2make dish: melt butter in a large stockpot or dutch oven over medium heat.
3cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes.
4add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes.
5mix in tomato purée.
6stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix.
7cook for about 3 minutes; pour in water and add chicken bouillon cube.
8bring sauce to a boil, then reduce heat, and cover the pot.
9simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
10gently stir in rice.
11cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary.
12cover and cook until rice grains separate, 5 to 10 minutes.
13transfer rice to a large serving platter and arrange chicken on top.
14sprinkle with toasted slivered almonds.