Kabsa|Arabian Kabsa

 What is kabsa?

Kabsa is a mixed rice dish, served on a communal platter, that originates from Saudi Arabia but is commonly regarded as a national dish in countries of the Arabian peninsula. The dish is made with rice and meat. 

What's the difference between Kabsa and biryani?

Kabsa/Majbus Kabsa is a comparable dish like Biriyani yet customarily doesn't utilize garam masala nor yogurt during the cooking interaction is a group of blended rice dishes that starts from Saudi Arabia, where it is generally viewed as the public dish. The dish is made with rice and meat. It can regularly be discovered served in most center eastern nations. The dish is likewise prominently known as Majbus in most Arabic nations. The primary element for the majboos formula is rice. 

How to make it?

Ingredients: 

1 1/2 cup rice, washed and soaked for 30 mins. Drained completely.

chicken with skin, cut into 4 or 8 pieces. 

1/4 cup oil

1 tablespoons soya sauce

1/3 cup almonds

1/4 cup raisins/Kishmish

6 green cardamoms

5 cloves

2/3 cinnamon stick

3/4 alu Bukhara

3 bay leaf

3 onion, diced finely

1 teaspoon ginger and garlic paste

4 large tomatoes chopped roughly 

1/2 of a carrot grated

3 tablespoon tomato paste

1/2 tablespoon black pepper powder

1 teaspoon white pepper

1 teaspoon coriander powder

Half teaspoon chili flex 

salt to taste

2 and 3/4 cup water ( as you need)

Procedure:

Heat the oil in a deep pot. Fry the prepped almonds until golden brown and remove with a slotted spoon and keep aside. Fry the raisins/kishmish till puffed remove and keep them aside. 

Add all the whole spices and saute until fragrant. Add the chopped onions, saute until translucent. Add the ginger, garlic paste, saute until the raw smell of garlic wades off. Keep stirring for 4-5 minutes on medium heat. 

Add the tomatoes, tomato paste, grated carrot and mix them well for 6 minutes. Add the chicken with all the spice powders, soya sauce and salt.

Cook for 15 minutes on medium flame until chicken turns white and oil surfaces. Add all of the water and adjust the salt. ( taste basis) Cover and cook for 17 minutes on low until chicken is cooked completely. After done the chicken Remove them and keep them aside. Add the drained rice and add some salt if you think you need to. Cook for 8 minutes on medium to high flame until you can see the grains on the surface.

Decrease the fire to the lowest. Spot a foil or clean kitchen fabric and afterward cover with the tight top.

Slide a level dish under the pot - this forestalls consuming of food and disseminates heat uniformly. Cook for 10-15 on the lowest flame

Switch off and don't disturb for another 10 minutes.

Take the chicken pieces and grill or broil them in the oven or stovetop with some butter/ oil, garlic, white pepper.  

Serve Kabsa topped with the grilled chicken pieces and the fried almonds, garlic tomatoe sauce and parsley.

Tomatoe sauce:

Take 4 tomatoes, 2 garlic cloves, 1 teaspoon black pepper, half teaspoon salt, 2 cups of water, 3 tablespoons parsley. Blend them all smoothly and serve with kabsa. 

Make and enjoy this yummy recipe with your family and friends.