Saudi Chicken Kabsa

Ingredients

• 1.5 lbs Chicken pieces
• 2 cups Basmati rice
• 1 medium Onion
• 2 tbsp Tomato paste
• 1 can Diced tomatoes
• 2 tbsp Kabsa spice mix
• 4 cups Chicken broth
• 2 tbsp Vegetable oil
• 4 whole Cardamom pods
• 2 leaves Bay leaves
• 1 stick Cinnamon stick
• 2 whole Dried Lime (Loomi)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1/4 cup Raisins (optional, for garnish)
• 1/4 cup Fried onions (optional, for garnish)

Instructions

1. 1Rinse the 2 cups of Basmati rice thoroughly under cold running water until the water runs clear. After rinsing, place the rice in a bowl and cover it with water, letting it soak for 30 minutes.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of Vegetable oil. Once the oil is shimmering, add the 1 medium Onion, which has been finely chopped, and cook, stirring occasionally, for 5-7 minutes, or until it is soft and golden brown.
3. 3Add the 1.5 lbs of Chicken pieces to the pot with the onions. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned on all sides. The chicken should not be cooked through at this stage.
4. 4Stir in the 2 tablespoons of Tomato paste and cook for 1 minute until it darkens slightly. Add the 1 can of Diced tomatoes, 2 tablespoons of Kabsa spice mix, 4 whole Cardamom pods, 2 leaves Bay leaves, 1 stick Cinnamon stick, 2 whole Dried Lime (Loomi), 1 teaspoon of Salt, and 0.5 teaspoon of Black pepper. Stir everything together for 1 minute until fragrant.
5. 5Pour in the 4 cups of Chicken broth. Increase the heat to medium-high and bring the liquid to a rolling boil. Once boiling, reduce the heat to low.
6. 6Drain the soaked 2 cups of Basmati rice completely. Carefully add the drained rice to the pot with the chicken and broth mixture. Stir gently to distribute the rice evenly. Cover the pot tightly with a lid.
7. 7Simmer the mixture on low heat for 20-25 minutes. You will know the rice is cooked when it has absorbed all the liquid and is tender. Listen for any bubbling to stop, indicating the liquid is gone.
8. 8Remove the pot from the heat. Keep the lid on and let the Kabsa rest for 10 minutes. This resting period allows the rice to finish steaming and become fluffy. After resting, gently fluff the rice with a fork, removing the bay leaves, cinnamon stick, cardamom pods, and dried lime before serving.
9. 9If using, garnish the Saudi Chicken Kabsa with the 1/4 cup of Raisins and 1/4 cup of Fried onions before serving.

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