Recipe
Al Kabsa with Royal Basmati Rice

Al Kabsa with Royal Basmati Rice

  • Servings: 8
  • Total Time:

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

  • ¼ cup butter
  • 3 lbs chicken, cut into 8-10 pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • ¼ cup tomato puree
  • 3 tomatoes, chopped
  • 3 medium carrots, grated
  • 2 cloves, whole
  • 1 pinch grated nutmeg
  • 1 pinch ground cumin
  • ¼ teaspoon ground coriander
  • Salt and freshly ground black pepper
  • 4 cups chicken stock
  • 2¼ cups Royal Basmati rice
  • ¼ cup raisins
  • ¼ cup slivered almonds, toasted

 

Kabsa Spice Mix

  • ½ teaspoon saffron
  • ¼ teaspoon ground green cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon white pepper
  • ½ teaspoon ground dried limes

Instructions

  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.