It’s impossible to talk about Saudi Arabian cuisine culture without mentioning kabsa, which is rightfully regarded as the country’s national dish.
Let’s take a look at the ingredients and processes involved in making kabsa so wonderful. This dish is based on traditional Saudi Arabian culinary basics, including rice and pork, which are prepared with potatoes and veggies. With the use of fragrant Arabian spices like as nutmeg and saffron to bring out the flavors of the meat and the vegetables, this dish is really one of a kind. This particular blend of spices is responsible for the dish’s lovely, unique flavor. You experience a sense of euphoria after only one mouthful.
Kabsa’s secret lies in utilizing only the best ingredients, such as aromatic basmati rice and the finest spices, and in mastering the art of preparing the meal to draw out its rich flavors and mouthwatering texture to its fullest potential. Kabsa is an important component of the region’s culinary history since it is undoubtedly inspired by traditional cuisine. The national dish of Saudi Arabia, kabsa, is fully worthy of its status as a national delicacy. That alone makes it a dish worth trying if you’re ever in Saudi Arabia or are longing for Arabic kabsa. Try the following easy kabsa recipe if you’re looking to bring some Arabian culture into your home.
Simple Kabsa Recipe Ingredients
- 8 cups of water (This should be equivalent to 2 litres)
- 1 kg of whole chicken (You could divide this into approximately 10 pieces)
- 3.5 tbsps. of cooking oil
- 2 diced potatoes
- 3 chopped onions
- ½ teaspoon of fine cinnamon
- ½ teaspoon of cloves
- 1 teaspoon of fine cardamom
- ½ teaspoon of fine coriander
- 2 peeled and diced tomatoes
- 3 tbsps. of packet tomato paste
- Chicken stock (preferably 2 cubes)
- Salt to taste
- 3-4 cups of Basmati rice for that special aromatic nuance
Method on How to Make Kabsa
- Bring a big saucepan of water to a boil, add chicken pieces, and skim the froth as it rises. Assemble the dish by putting all of the ingredients into a slow-cooker and cooking for 25 minutes. Take the chicken out of the broth and put it aside to cool (reserve the stock).
- Fry the prepared chicken pieces in a large saucepan of hot vegetable oil until golden brown on both sides. Again, remove the chicken and place it on a dish.
- Cook the potato for about 3 mins in the same saucepan before adding the onion and cooking for a further 5 minutes, or until the onions are golden. Season with MAGGI chicken stock cubes, tomatoes, and tomato paste. 2 minutes of stirring
- Reserving around 7 cups (or 1750 ml) of stock, bring it to a simmer in a large saucepan. To make extra stock, just add water. Bring the rice and the chicken to a boil, stirring occasionally. Place a lid on the pot and boil the rice for 20 minutes, or until it is tender.
There are approximately 750 calories in kabsa.
Tomato, cucumber, lettuce, and carrots are the best accompaniments for Kabsa. To round off the meal, some warm pita bread would be welcome. Spicy shattah a favorite condiment relished with Saudi Arabia kabsa. You should assemble your meal by placing the rice in a serving bowl, before adding your chicken. Then garnish with roasted almonds and raisins, yoghurt, and a few sprigs of parsley.