Al Kabsa with Royal® Basmati Rice

90 Minutes
Middle East/Mediterranean
Serves: 8
Al Kabsa with Royal<sup>®</sup> Basmati Rice

The spiced warmth of this Al Kabsa recipe, made with Royal® Basmati, is great on a cold winter evening.

Made with

Authentic Basmati Rice

Ingredients

For the Chicken and Rice

1/4 cup butter

3 lbs chicken, cut into 8-10 pieces

1 large onion, finely chopped

3 cloves garlic, minced

1/4 cup tomato puree

3 tomatoes, chopped

3 medium carrots, grated

2 cloves, whole

1 pinch grated nutmeg

1 pinch ground cumin

1/4 teaspoon ground coriander

Salt and freshly ground black pepper

4 cups chicken stock

21/4 cups Royal® Basmati rice

1/4 cup raisins

1/4 cup slivered almonds, toasted

Kabsa Spice Mix

1/2 teaspoon saffron

1/4 teaspoon ground green cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon white pepper

1/2 teaspoon ground dried limes

Preparation

  1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree and simmer over a low heat for a couple of minutes.
  2. Add tomatoes, carrots, cloves, all the spices and salt and pepper. Cook for a couple of minutes. Add the chicken stock.
  3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot and stir carefully.
  4. Re-cover and simmer for 35 to 40 minutes, adding the raisins for the last 10 minutes, or until rice is tender.
  5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds and Kabsa spice.