This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.
Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium
Ingredients 2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp
Dede's 7 spices1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil
Pre-cooked chicken in broth: 2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt
DirectionsNOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.
In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.
In a large bowl rinse rice and pour off excess water, mix in seasonings.
In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.
To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.
NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
Save and Share How to Make KabsaWant to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.
Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium
Ingredients 2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp
Dede's 7 spices1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil
Pre-cooked chicken in broth: 2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt
DirectionsNOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.
In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.
In a large bowl rinse rice and pour off excess water, mix in seasonings.
In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.
To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.
NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
Save and Share How to Make KabsaWant to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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