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Saudi Kabsa

Saudi Kabsa
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Saudi Kabsa is one of traditional recipe that is highly appreciated among people. It is not difficult and I am sharing here one of best recipe which my family often demand to make.
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Source:  Chef Ikram Khan
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  • Chicken 1 whole, cut into 8 pieces
  • Basmati rice 1 cup (washed)
  • Sunflower oil 2 tbsp
  • Bay leaves 2
  • Chicken bouillon cube 1
  • Onion 1 (diced)
  • Garlic cloves 2 (diced)
  • Green cardamom pods 6 whole
  • Cloves 5
  • Cinnamon sticks 2
  • Cumin 1 tsp
  • Coriander 1 tsp
  • Salt to taste
  • Black pepper 1 tsp
  • Ginger paste 1 tsp
  • Cardamom 1 tsp (ground)
  • Tomato sauce 1 can (15 ounce)
  • Hard-boiled eggs 4 (optional)
  • Pine nuts and raisins (optional)

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Cooking Directions

  1. Add basmati rice in boiling water and cook until ¾ done. Drain water and keep aside.

  2. In an 8-quart stockpot on medium-high heat adds onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, cumin, coriander, salt, black pepper, ginger and ground cardamom. Blend well and allow to sauté for 30 seconds.

  3. Add tomato sauce and chicken bouillon. Mix well until sauce thickens reduces heat to low-medium.

  4. Add chicken allow to sauté for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered.

  5. After the chicken has cooked reserve broth for rice.

  6. In a 2-quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes.

  7. Meanwhile, when the rice is cooking turn oven on high broil.

  8. Add chicken to a roasting pan and broil for five minutes or until golden.

  9. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-boiled eggs, pine nuts, and raisins.

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