Ilham’s Kabsa
A fragrant one-pot Saudi Arabian chicken and rice dish infused with warm spices, caramelized onions, and tangy pomegranate molasses.
Equipment
Ingredients
Main ingredients
onions (finely_diced)
6 piece
whole chicken (cut_into_pieces, skinless)
1 piece
cinnamon sticks
2 piece
bay leaves
2 piece
cardamom pods
3 piece
olive oil
2 tbsp
tomato puree
2 tbsp
Kabsa seasoning
1 tbsp
pomegranate molasses
2 tbsp
soy sauce
2 tbsp
tomatoes (blended)
3 piece
salt
1 tsp
basmati rice
2 cup
water
6 cup
garlic heads
3 piece
chicken stock cube
1 piece
lime
2 piece
chili (to_taste)
1 tsp
Instructions
Caramelize onions
Brown the onion in olive oil until deeply caramelized and chocolate-brown.
Add chicken and aromatics
Add chicken pieces, cinnamon sticks, bay leaves, cardamom pods and stir.
Add seasoning and sauces
Stir in Kabsa seasoning, pomegranate molasses, tomato paste and soy sauce; cook 2–3 minutes.
Add blended tomatoes
Pour in the blended tomatoes and simmer 5 minutes.
Add water, garlic and stock
Add water, whole garlic heads and stock cube; cover and simmer 10 minutes.
Add rice
Wash rice, add to pot; ensure water level is 2–3 cm above rice.
Boil rice uncovered
Bring rice to a boil uncovered for 6–7 minutes.
Simmer rice covered
Reduce heat, cover and cook rice 20 minutes until done with some sauce remaining.
Serve and garnish
Transfer to a serving plate, garnish with lime wedges and serve with chili powder.
Original recipe
Storage
Add a splash of water when reheating to maintain moisture.
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