Kabsa is made of chicken that is slowly simmered in a spicy broth of tomatoes and spices.
Austin reed card. Kabsa is the very definition of a one pot dish of chicken and rice. Squeeze a little lemon juice on the broiled chicken pieces. Now there is one problem in this it might give you the burn warning. The result is a mouth watering aromatic dish which smells lemony and spicy.
Add chicken pieces onion garlic saute until onion is tender. Bring to a boil. Bring the sauce to a boil then reduce the heat to simmer and cover the pot. Go back to doing whatever you want maybe catch up on some reading.
Pour in reserved 4 cups of chicken broth. Pour in the water and add the chicken bouillon cube. Well be cooking chicken in two stages. I cut a large chicken into 6 pieces.
And thats the secret of the unbeatable taste of this dish. Cover and cook till done water runs dry. Theres one important element that makes both the chicken and rice so delicious. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan.
When the meat is cooked strain the stock reserve the meat. Cook stirring occasionally until vegetables begin to soften 3 to 5 minutes. Cook and stir 2 cups onion with tomatoes until vegetables soften about 10 minutes. Cook for a couple of minutes.
The tomatoes and tomato paste are stirred into a tomato sauce. For this chicken kabsa recipe youll need large pieces of chicken. Stir in the canned tomatoes with their juice the grated carrots whole cloves nutmeg cumin coriander salt black pepper and the kabsa spice mix. Add tomatoes carrots cloves all the spices salt and pepper.
This chicken is then removed and either fried or grilled while the broth is used to cook the rice. Heres how easy it is to make lamb kabsa. Add the rice to the pot of simmering gravy pot1. Kabsa in the instant pot.
Partially baking the chicken will ensure it is cooked through after added to the pot with the rice. I used 15 cups of water for 1 cup of rice. Cook the chicken in the oven with some oil for about 30 minutes until the chicken pieces are slightly browned. Melt butter in a large stock pot casserole or dutch oven.
Stir in tomato puree simmer over a low heat for a couple of minutes. Reduce heat to medium and stir in onion garlic ginger carrot cumin coriander and turmeric. Stir in tomatoes tomato paste orange zest and juice stock cardamom cloves cinnamon and bay leaves and bring to a simmer. Add the water maggi cube.
Cook for about 3 minutes. To make this recipe in the instant pot start with the ip on the saute option and follow the steps exactly until you add the rice and check the seasoning. Boil the meat in an aromatic spice bathdump meat spices and aromatics into a pot cover with water cover with a lid and bring to a boil. Mix in the seasoned rice and cook until rice grains are hot 2 to 3 minutes.
First in the pan and then on the grill.