Kabsa
recipe
Kabsa dish
1/4 cup butter
1 onion, finely chopped
6 clovers garlic, minced
1 whole chicken, cut into 8 pieces
1/4 cup tomato puree
1 can diced tomatoes, undrained
3 carrots, peeled and grated
2 whole clovers
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground coriander
salt and freshly ground black pepper to taste
3 1/4 cup hot water, plus more if needed
1 cube chicken bouillon
2 1/4 cups unrinsed basmati Rice
1/4 cup raisins
1/4 cup toasted slivered almonds
Directions
Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.
Saudi chicken mandi
recipe
Ingredients
1 whole chicken spatchcocked or split in half
1 tsp saffron
1 tsp turmeric
2 tsp Salt
4 medium red onions
1 tsp saudi spice Blend
3 cups washed basmati Rice
2 cinnamon sticks
5 cardamon pods whole
6 whole cloves
half cup of yellow raisins
toasted pine and almonds for decoration
2 bbq or shisha coal
5 cups water
5 tbps of ghee
Directions
Mix a little water with the saffron to realese the yellow colour and then mix the saudi spice with the turmeric and saffron to form a paste and rub over the chicken including the inside of the chicken and under the skins
Cut and dice your onions and on medium heat add 5 tbsp of ghee to a large heavy metal ovenproof saucepan and cook the onions till golden.
Then add all the whole spices to the onion mixture and mix for 1 mins till spices become fragrant then add 1.5 tsp of salt then the rice and raisins and 5 cups of warm water and mix well
Add a baking tray like a pizza tray with holes or a wire rack over the pot and place the marinaded chicken on top
Cook in the oven on gas mark 4 that's 185 on a fan assisted oven for 1hr and 20 mins
Once cooked place the chicken inside the pot with foil make sum foil cups ane add a little oil and place in the pot between the rice and chicken and then add the coal this should start to smoke be quick place the lid on and over tighly with towel to trap the smoke this will give the chicken and rice a nice smokey flavour.
Leave the pot for 10 mins to infuse the smoke to give a intense flavour to the dish
Serve on a large dish and garnish with the toasted nuts and serve with a side of natural yoghurt.
Saleeg
recipe
Ingredients
chicken
Aromatics
onion
ghee
spices
Rice
Hot water
Milk
instructions
Step 1: Add all the stock ingredients to a large saucepan.
Step 2: Bring to a boil then simmer until chicken cooks through.
Step 3: Place the chicken from the stock onto a baking pan.
Step 4: Rub with ghee and sprinkle spices on top, then roast until golden brown.
Step 5: Add the rice, chicken stock, and water to a large saucepan.
Step 6: Bring to a boil, then reduce heat to a low simmer, cover and cook for 30-45 minutes.
Step 7: Add a splash of liquid if rice is drying out and cook until porridge like.
Step 8: Add in the milk and cover the pot with a lid and cook for another 10 minutes.
Hint Really infuse your chicken stock with flavor, since this is the base of the rice. Once it’s done cooking, taste and adjust seasoning by adding extra salt or spices as desired.
How to serve
Sides -You can serve with daqous, or any spicy sort of salsa, or a fresh green salad like fattoush.
Jazz it up- If you really want to elevate saleeg, you can try topping with toasted nuts, fresh parsley, and/or crispy or caramelized onions.
Chicken – You want to use chicken with bones in it to make the broth that the rice is cooked in, but you can go for quartered chicken or chicken pieces if you prefer.
Ghee – Traditionally you serve this with a little extra ghee drizzled over the top, but you can leave this out or subsitute with olive oil if you prefer.