Kabsa

كبسة · Kabsa

Ingredients14

• chicken1.2 kg
• basmati rice400 g
• onion2
• tomatoes3
• tomato paste2 tbsp
• garlic4 cloves
• dried limes2
• ghee3 tbsp
• baharat spice mix1 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• ground turmeric1/2 tsp
• salt2 tsp
• water750 ml

Method

1. Rinse the rice until the water runs clear, then soak it in cold water for 20 minutes and drain.
2. Heat the ghee in a large pot and brown the chicken pieces on all sides, then set them aside.
3. In the same pot, cook the chopped onion until soft, then add the garlic, grated tomatoes, and tomato paste.
4. Stir in the baharat, cumin, coriander, turmeric, salt, and pierced dried limes, and cook until fragrant.
5. Return the chicken to the pot, add the water, and simmer covered for about 35 minutes until the chicken is nearly cooked.
6. Remove the chicken, measure the broth, and add enough to equal about 750 ml; bring it to a boil.
7. Add the drained rice, nestle the chicken on top, cover tightly, and cook on low heat for 20 minutes until the rice is tender.
8. Rest off the heat for 10 minutes, then fluff the rice and serve the chicken over it.