Name: Authentic Najdi Chicken Kabsa
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 حصص
Cuisine: Najdi
Ingredients: 1 piece whole chicken; 2.5 cup long-grain basmati rice; 2 piece onion; 3 piece tomatoes; 2 tbsp tomato paste; 1 tbsp garlic; 3 tbsp vegetable oil; 1 tbsp ground mixed kabsa spices; 2 piece dried black lime (loomi); 1 piece cinnamon sticks; 5 pod cardamom pods; 4 piece whole cloves; 2 piece bay leaves; 1.5 tbsp table salt; 2 piece green chili pepper; 4 cup boiling water

Instructions

Sautéing onions and whole spices

In a large pot over medium heat, heat the vegetable oil, then add the chopped onion and whole spices (loomi, cinnamon, cardamom, cloves, bay leaves) and stir until the onion softens and turns golden. · 5 min
Searing the chicken

Add the minced garlic and chicken pieces to the pot, stirring well until the chicken changes color and is lightly browned on all sides. · 7 min
Adding tomatoes and spices

Add the ground kabsa spices, tomato paste, and blended tomatoes, stirring everything thoroughly with the chicken, then let it simmer gently on low heat. · 6 min
Poaching the chicken

Pour boiling water and salt over the chicken, cover the pot, and let it cook over medium heat until the chicken is fully done. · 30 min
Browning the chicken

Remove the chicken pieces, place them on a baking sheet, and broil under the oven grill until they take on a beautiful golden color. · 8 min
Adding the rice

Drain the soaked rice and add it to the chicken broth in the pot along with the green chili peppers (ensure the broth rises about 1.5 cm above the rice). · 3 min
Cooking the rice

Let the broth boil over high heat until the rice absorbs most of the liquid and craters start to appear on the surface, then reduce the heat to the lowest setting, cover the pot tightly, and let it cook until fully tender and fluffy. · 20 min
Serving

Spread the rice onto a large serving platter, arrange the roasted chicken pieces on top, and serve hot alongside daqqoos and cucumber yogurt salad. · 1 min

Nutrition / serving

650

cal

protein g

carbs g

fat g

Chef's tips

For fluffy, long-grained rice that doesn't become mushy, soak the rice in warm water with half a teaspoon of vinegar and salt for 30 minutes before adding it to the broth, and avoid stirring it once it starts boiling.