Kabsa is made of chicken that is slowly simmered in a spicy broth of tomatoes and spices. This chicken is then removed and either fried or grilled while the broth is used to cook the rice. The result is a mouth-watering aromatic dish which smells lemony and spicy. The rice absorbs the juices from the chicken and vegetables and is moist. The chicken is cooked till just tenderness and then steamed with the rice so it is all in one with the rice when you serve it out.
This is a kind of dish that you can make when you want something special. It tastes great when it is steaming hot and usually you will find it served at most Saudi occassions. It is like the Arab version of Biryani and much similar to Mandi, a Yemeni mutton dish. Mandi is made in a vessel that is half buried like an earthen oven in the ground. Kabsa in made on a stove in the kitchen.
There are quite a few variations to how Kabsa is made. Most Arab ladies have their own family recipe. This recipe that I am sharing today is how my sister in law makes it. She learnt it from a Saudi neighbour. I like the taste of dried lemon to the dried lime or Lomi (as it is locally called). Lomi has a different taste and smell. I also like the chicken to be steamed with the rice rather than placed on top of a bed of rice.
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Half tablespoons cumin powder
1 teaspoon dry coriander powder
Half teaspoon cinnamon powder
Half teaspoon green cardamom powder
Black pepper powder half tablespoons
Half teaspoon cloves powder
Half teaspoon star anise powder
Pinch Saffron
1 dried lemon
1 tablespoons orange zest
2 medium tomatoes
Salt to taste
1 kg chicken
2 medium onions
Oil half cup
1 tablespoons ginger
1 tablespoons garlic
chicken hareesa

iranian kabab

zam zam pulao

chicken maqlooba

chicken mandi saudi style

chicken mandi chutney

Please watch: “Afghani Mutton Shorwa /Afghnai Soup Recipe / MUTTON SOUP FOR COLD AND FLU BY YASMIN’S COOKING”




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