كبسة (Kabsa)

20 mins
Serves 1
facebook.com

Directions

  1. 1Finely dice an onion and grate a carrot.
  2. 2Finely dice an onion and grate a carrot.
  3. 3Finely dice an onion and grate a carrot.
  4. 4Add the onion, carrot, and ghee to a pot.
  5. 5Add the onion, carrot, and ghee to a pot.
  6. 6Add the onion, carrot, and ghee to a pot.
  7. 7Add the aromatics (cinnamon sticks, bay leaves, cardamom pods, cloves, star anise).
  8. 8Add the aromatics (cinnamon sticks, bay leaves, cardamom pods, cloves, star anise).
  9. 9Add the aromatics (cinnamon sticks, bay leaves, cardamom pods, cloves, star anise).
  10. 10Add the spices.
  11. 11Add the spices.
  12. 12Add the spices.
  13. 13Add two tablespoons of tomato puree and a chicken stock cube.
  14. 14Add two tablespoons of tomato puree and a chicken stock cube.
  15. 15Add two tablespoons of tomato puree and a chicken stock cube.
  16. 16Add a good pinch of salt.
  17. 17Add a good pinch of salt.
  18. 18Add a good pinch of salt.
  19. 19Toast everything for a couple of minutes.
  20. 20Toast everything for a couple of minutes.
  21. 21Toast everything for a couple of minutes.
  22. 22Add the chicken halves.
  23. 23Add the chicken halves.
  24. 24Add the chicken halves.
  25. 25Add two cups of water and the zest of two oranges.
  26. 26Add two cups of water and the zest of two oranges.
  27. 27Add two cups of water and the zest of two oranges.
  28. 28Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
  29. 29Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
  30. 30Let the pot boil for about 30 minutes, or until the chicken is fully cooked.
  31. 31Place the chicken on a baking tray, brush with some of the stock, and broil in the oven for a nice color.
  32. 32Place the chicken on a baking tray, brush with some of the stock, and broil in the oven for a nice color.
  33. 33Place the chicken on a baking tray, brush with some of the stock, and broil in the oven for a nice color.
  34. 34Wash and soak two cups of basmati rice in warm water for about 30 minutes.
  35. 35Wash and soak two cups of basmati rice in warm water for about 30 minutes.
  36. 36Wash and soak two cups of basmati rice in warm water for about 30 minutes.
  37. 37To make the daqoos, blend tomatoes, onion, chilies (or bell pepper), peeled lemon, garlic, fresh mint, coriander powder, cumin powder, and salt.
  38. 38To make the daqoos, blend tomatoes, onion, chilies (or bell pepper), peeled lemon, garlic, fresh mint, coriander powder, cumin powder, and salt.
  39. 39To make the daqoos, blend tomatoes, onion, chilies (or bell pepper), peeled lemon, garlic, fresh mint, coriander powder, cumin powder, and salt.
  40. 40Blend it into a chunky consistency.
  41. 41Blend it into a chunky consistency.
  42. 42Blend it into a chunky consistency.
  43. 43Once the rice has doubled in size, add it to the pot with two cups of water (or about a centimeter above the rice).
  44. 44Once the rice has doubled in size, add it to the pot with two cups of water (or about a centimeter above the rice).
  45. 45Once the rice has doubled in size, add it to the pot with two cups of water (or about a centimeter above the rice).
  46. 46Add the zest of another orange.
  47. 47Add the zest of another orange.
  48. 48Add the zest of another orange.
  49. 49Let it boil for about 6-7 minutes.
  50. 50Let it boil for about 6-7 minutes.
  51. 51Let it boil for about 6-7 minutes.
  52. 52Drop the heat to the lowest possible, cover, and let it cook for 20 minutes.
  53. 53Drop the heat to the lowest possible, cover, and let it cook for 20 minutes.
  54. 54Drop the heat to the lowest possible, cover, and let it cook for 20 minutes.
  55. 55Keep the lid shut for another 20 minutes after switching off the heat.
  56. 56Keep the lid shut for another 20 minutes after switching off the heat.
  57. 57Keep the lid shut for another 20 minutes after switching off the heat.
  58. 58Drop the rice on a serving plate and fluff it up a bit.
  59. 59Drop the rice on a serving plate and fluff it up a bit.
  60. 60Drop the rice on a serving plate and fluff it up a bit.
  61. 61Lay the chicken halves on top of the rice.
  62. 62Lay the chicken halves on top of the rice.
  63. 63Lay the chicken halves on top of the rice.
  64. 64Garnish with optional nuts fried in authentic ghee and serve it with the daqoos.
  65. 65Garnish with optional nuts fried in authentic ghee and serve it with the daqoos.
  66. 66Garnish with optional nuts fried in authentic ghee and serve it with the daqoos.

Ingredients

  • 1 chicken
  • 1 chicken
  • 1 chicken
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 2 tablespoons tomato puree
  • 2 tablespoons tomato puree
  • 2 tablespoons tomato puree
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 3 orange zest
  • 3 orange zest
  • 3 orange zest
  • 2 tablespoons ghee
  • 2 tablespoons ghee
  • 2 tablespoons ghee
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 sticks cinnamon sticks
  • 2 sticks cinnamon sticks
  • 2 sticks cinnamon sticks
  • 3 leaves bay leaves
  • 3 leaves bay leaves
  • 3 leaves bay leaves
  • 4 pods cardamom pods
  • 4 pods cardamom pods
  • 4 pods cardamom pods
  • 3 cloves
  • 3 cloves
  • 3 cloves
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 teaspoon ginger powder
  • 1 teaspoon ginger powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1 teaspoon nutmeg powder
  • 1 teaspoon nutmeg powder
  • 1 teaspoon nutmeg powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cinnamon powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon black lumi powder
  • 0.5 teaspoon black lumi powder
  • 0.5 teaspoon black lumi powder
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 3 chilies or bell pepper
  • 3 chilies or bell pepper
  • 3 chilies or bell pepper
  • 1 peeled lemon
  • 1 peeled lemon
  • 1 peeled lemon
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 bunch fresh mint
  • 1 bunch fresh mint
  • 1 bunch fresh mint
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon cumin powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 nuts
  • 1 nuts
  • 1 nuts
  • 4 cups water
  • 4 cups water
  • 4 cups water

Equipment

knifegraterpotwooden spoonbaking trayblenderserving plate