Chicken Kabsa with Saffron Rice

Instructions

1. 1Place the 2 cups of Basmati rice in a bowl and cover with water. Let it soak for 30 minutes, then drain the water completely.
2. 2Heat the 2 tbsp of Vegetable oil in a large, heavy-bottomed pot over medium heat (175°C / 176.7°C). Add the 1 medium Onion, chopped into small pieces, and sauté until it turns golden brown, which should take about 5-7 minutes.
3. 3Add the 4 cloves of Garlic, minced, and the 2.54 cm piece of Ginger, minced. Sauté for 1 minute more, until you can smell their fragrance.
4. 4Add the about 680 g of Chicken pieces to the pot. Cook them, turning them occasionally, until they are browned on all sides, about 5-8 minutes.
5. 5Stir in the 2 medium Tomatoes, chopped into small pieces, the 2 tbsp of Kabsa spice mix, the 1 tsp of Salt, and the 1/2 tsp of Black pepper. Cook this mixture for 5 minutes, stirring often.
6. 6Pour in the 4 cups of Chicken broth and bring the liquid to a rolling boil.
7. 7Add the drained 2 cups of Basmati rice to the pot. Stir gently, then reduce the heat to low. Cover the pot tightly and let it simmer for 20-25 minutes, or until the rice grains are tender and all the liquid has been absorbed. Do not lift the lid during this time.
8. 8While the rice is simmering, in a small bowl, gently crush the 1/2 tsp of Saffron threads with your fingers and mix them with the 1 tsp of Rose water. Let this mixture sit for at least 5 minutes to allow the saffron color and flavor to infuse.
9. 9Once the rice is cooked, remove the pot from the heat. Drizzle the saffron and rose water mixture evenly over the top of the rice. Cover the pot again and let it rest undisturbed for 5 minutes. This resting period allows the rice to finish steaming and become fluffy.
10. 10Gently fluff the rice using a fork, mixing the saffron-infused liquid throughout. Serve the Chicken Kabsa hot.

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