Al Kabsa (Traditional Saudi Rice and Chicken) recipe

Name: Al Kabsa (Traditional Saudi Rice and Chicken)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Ingredients: 1 pinch ground nutmeg; salt and freshly ground black pepper to taste; 1 onion, finely chopped; 1 cube chicken bouillon; 6 cloves garlic, minced; 1 pinch ground cumin; 2 whole cloves; 1 pinch ground coriander; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (3 pound) whole chicken, cut into 8 pieces; 3 carrots, peeled and grated; 0.25 cup butter; 0.25 teaspoon ground white pepper; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground allspice; 0.25 cup toasted slivered almonds; 0.25 teaspoon ground cardamom; 0.5 teaspoon saffron; 0.25 cup raisins; 0.25 cup tomato puree; 0.5 teaspoon dried whole lime powder; 3.25 cups hot water, plus more if needed; 2.25 cups unrinsed basmati rice

Recipe Instructions

Step 1

Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.

Step 2

Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.

Step 3

Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

Step 4

Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.

Step 5

Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

Step 6

Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.