Al Kabsa Traditional Saudi Rice and Chicken Recipe

Chicken: Cut into pieces, it forms the protein base of the dish.

Basmati rice: A long-grain rice that is rinsed and soaked to achieve the perfect texture.

Vegetable oil: Used for sautéing the onions and garlic.

Onions: Finely chopped to add sweetness and depth to the dish.

Tomatoes: Chopped to provide a fresh, tangy flavor.

Garlic: Minced to infuse the dish with its distinctive aroma.

Tomato paste: Adds a concentrated tomato flavor and richness.

Cumin: Ground spice that adds a warm, earthy flavor.

Coriander: Ground spice that adds a citrusy note.

Cinnamon: Ground spice that adds a sweet and woody flavor.

Black pepper: Ground spice that adds a mild heat.

Turmeric: Ground spice that adds color and a subtle earthy flavor.

Cardamom: Ground spice that adds a sweet and floral note.

Cloves: Ground spice that adds a warm and slightly bitter flavor.

Salt: Enhances the overall flavor of the dish.

Chicken broth: Provides a flavorful liquid for cooking the rice.

Bay leaf: Adds a subtle depth of flavor.

Raisins: Adds a touch of sweetness to the dish.

Slivered almonds: Toasted to add a crunchy texture.

Cilantro: Freshly chopped to add a burst of color and freshness.

When browning the chicken, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which will affect the depth of flavor in your Al Kabsa. If necessary, brown the chicken in batches to ensure each piece gets a nice, golden crust.

• Chicken - Substitute with lamb: Lamb provides a rich and hearty flavor that complements the spices in Al Kabsa.

• Basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and fragrance, making it a good alternative.

• Vegetable oil - Substitute with olive oil: Olive oil adds a slightly different flavor but works well for sautéing.

• Onions - Substitute with shallots: Shallots offer a milder and sweeter taste compared to onions.

• Tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes are convenient and provide a similar texture and flavor.

• Garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• Tomato paste - Substitute with ketchup: Ketchup can be used as a substitute, though it is sweeter and less concentrated.

• Ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor to cumin.

• Ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet and aromatic flavor similar to coriander.

• Ground cinnamon - Substitute with ground allspice: Allspice has a warm and slightly sweet flavor that can mimic cinnamon.

• Ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile.

• Ground turmeric - Substitute with saffron: Saffron adds a unique flavor and color, though it is more expensive.

• Ground cardamom - Substitute with ground nutmeg: Nutmeg offers a warm and slightly sweet flavor similar to cardamom.

• Ground cloves - Substitute with ground allspice: Allspice can provide a similar warm and spicy flavor to cloves.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• Chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a similar savory base.

• Bay leaf - Substitute with thyme: Thyme can provide a similar earthy and aromatic flavor.

• Raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness and texture.

• Slivered almonds - Substitute with pine nuts: Pine nuts provide a similar crunch and nutty flavor.

• Fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a similar fresh and slightly peppery flavor.

• Allow the Al Kabsa to cool down to room temperature before storing. This helps prevent condensation, which can make the rice mushy.

• Transfer the Al Kabsa into airtight containers. Use containers that are appropriately sized for the amount of food you have to minimize air exposure.

• Label the containers with the date of preparation. This helps you keep track of how long the Al Kabsa has been stored.

• Store the containers in the refrigerator if you plan to consume the Al Kabsa within 3-4 days. Ensure the refrigerator is set to 4°C (40°F) or below.

• For longer storage, place the containers in the freezer. Al Kabsa can be frozen for up to 3 months. Make sure your freezer is set to -18°C (0°F) or lower.

• When ready to reheat, thaw the Al Kabsa in the refrigerator overnight if it was frozen. This ensures even reheating and maintains the texture of the rice and chicken.

• Reheat the Al Kabsa in a pot over medium heat, adding a splash of chicken broth or water to prevent it from drying out. Stir occasionally to ensure even heating.

• Alternatively, you can reheat individual portions in the microwave. Place the Al Kabsa in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power. Stir halfway through to ensure even heating.

• Garnish with fresh cilantro and toasted almonds after reheating to refresh the flavors and add a touch of freshness to the dish.

• For the stovetop method, place the leftover Al Kabsa in a non-stick pan. Add a splash of chicken broth or water to keep it moist. Cover the pan with a lid and heat on low, stirring occasionally until the rice and chicken are heated through.

• If using a microwave, transfer the Al Kabsa to a microwave-safe dish. Sprinkle a bit of water or chicken broth over the top to prevent drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For oven reheating, preheat your oven to 350°F (175°C). Place the Al Kabsa in an oven-safe dish and cover it with aluminum foil to retain moisture. Bake for about 20 minutes or until the rice and chicken are thoroughly heated.

• If you prefer a steamer, place the Al Kabsa in a heatproof dish that fits inside your steamer basket. Add water to the steamer base and bring it to a boil. Place the dish in the steamer, cover, and steam for about 10-15 minutes, or until the rice and chicken are hot.

• For a quick skillet method, heat a small amount of vegetable oil in a large skillet over medium heat. Add the Al Kabsa and stir frequently to prevent sticking. Cook until everything is heated through, adding a splash of chicken broth if needed to keep it moist.

• Large pot: A spacious cooking vessel used to brown the chicken and cook the rice and other ingredients together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for finely chopping the onions, tomatoes, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping vegetables and preparing the chicken.

• Measuring cups: Used to accurately measure the rice and chicken broth.

• Measuring spoons: Necessary for measuring out the spices and tomato paste.

• Spatula: Useful for scraping down the sides of the pot and ensuring all ingredients are well mixed.

• Lid: Used to cover the pot while the rice cooks and absorbs the liquid.

• Fork: Handy for fluffing the rice before serving.

• Small skillet: Perfect for toasting the slivered almonds.

• Serving dish: Used to present the finished Al Kabsa with garnishes.

Prep ingredients in advance: Chop onions, tomatoes, and garlic ahead of time and store them in airtight containers.

Use pre-cut chicken: Buy chicken pieces that are already cut to save time on preparation.

Measure spices beforehand: Measure out all spices and keep them in small bowls or containers, ready to add when needed.

Soak rice early: Rinse and soak the basmati rice ahead of time to cut down on cooking time.

Utilize a food processor: Use a food processor to quickly chop onions and tomatoes.