Al Kabsa with Royal® Basmati Rice
90 Minutes
Middle East/Mediterranean
Serves: 8
The spiced warmth of this Al Kabsa recipe, made with Royal® Basmati, is great on a cold winter evening.
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
- 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.
- Add tomatoes, carrots, cloves, all the spices and salt and pepper. Cook for a couple of minutes. Add the chicken stock.
- Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot and stir carefully.
- Re-cover and simmer for 35 to 40 minutes, adding the raisins for the last 10 minutes, or until rice is tender.
- Place the rice on a large serving dish, topped with the chicken & garnished with almonds and Kabsa spice.
