Chicken Kabsa – Traditional Arabian Biriyani

Kabsa or Khabsa or Al Kabsa is one of of the popular and traditional food menu of Arabian countries. It is a national recipe of Saudi Arabia. It can be cooked with chicken, mutton or lamb, beef and camel. This menu is a kind of biriyani and a combination of meat and rice. Today we’ll use chicken and show you how to prepare chicken kabsa. Later we’ll post about other variations of kabsa. Because every types of kabsa has its unique tastes. Like other ordinary biriyani we’ll use a lesser amount of spices in this menu. Its taste is awesome and mild.

Chicken Kabsa

Chicken Kabsa

Ingredients of Chicken Kabsa

1. Chicken – 1 kg
2. Basmoti / Chingura Rice – 2 cup clean & drained
3. Onion – 2 cup chopped
4. Ginger paste – 2 tablespoon
5. Garlic paste – 2 tablespoon
6. Cumin paste – 2 teaspoon
7. Garam masla powder – 1 teaspoon
8. Coriander powder – 1 teaspoon
9. Cardamon – 3
10. Cinnamon stick – 2 to 3 pieces
11. Nutmeg-mace, allspice ,clove paste – 2 teaspoon together
12. Tomato Chopped – 1 cup
13. Tomato sauce – 2 tablespoon
14. Black pepper powder – 1/2 teaspoon
15. Red Chili Powder – 1 teaspoon
16. Carrot – 1/2 cup grated
17. Raisins – 3 tablespoon
18. Almond – 4 tablespoon
19. Oil – 1/2 cup
20. Ghee – 2 tablespoon

Method of Cooking Chicken Kabsa

Mix simultaneously the chicken pieces and two teaspoon garlic-ginger paste in a small bowl. Heat oil in a deep bottom pan over medium flame. Stir in the onion and garlic; cook and stir until the onion has melted and turned  diaphanous, about 4 minutes. Then add the chicken pieces and golden brown them over medium-high flame until slightly browned, about 8 minutes. Add salt whole cumin paste, cardamon-cinnamon, garam masla, ginger, garlic paste,coriander powder,black pepper,salt and add the nutmeg,cloves,mace,all spice mix paste.

Cook for about 4 minutes. Mix in chopped tomatoes and the tomato sauce. Cook for about 4 minutes.Pour in the 4 cups water. Bring the sauce to a boil, then reduce the flame to low fame and cover with lid the pot. Low heat until chicken is no longer pink and the juices remaining clear, about 14-18 minutes. Absorb the rice for 12-15 minutes and drained all water. Carefully stir in the rice. Add pieces carrot and salt to taste.Cover with lid it and simmer until rice is soft and approximately dry, about 15 minutes. Fire ghee in another wok and toast raisins and almond.Fry the cooked chicken until brown. Transfer the rice to a large plate and keep the chicken pieces on top. Sprinkle toasted almonds and raisins over the dish.


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