National Dish Saudi Arabia

Chicken Kabsa

The national dish of Saudi Arabia is "Kabsa" that is a flavorful and aromatic rice dish which typically includes meats such as chicken, lamb, goat or beef along with a blend of spices.

According to the variety of meats the Kabsa is basically known by several names such as Chicken Kabsa, Lamb Kabsa, Goat Kabsa or Beef Kabsa.

Lamb Kabsa

The Kabsa is not only the national dish of Saudi Arabia but it is a traditional dish also with variations across the "Middle East" and where it holds a special place and dignity  in Saudi Arabia as a national favorite.

The dish is often prepared for special occasions, celebrations, wedding ceremonies or family gathering events, the spices are used in Kabsa can include cinnamon, coriander, cumin, cardamom and more to provide it a rich and distinctive flavor where the meat and rice are cooked together with these mentioned spices to create a delicious and fragrant meal.

Ingredients:

Cut a whole 2 kg skinless chicken into 4 pieces.

Long Grain Basmati Rice: 1 kg.

Cooking oil: 3 curry-spoons.

Onion: (350gm) chopped.

Cinnamon: 2 pieces.

Cardamom: 5 pieces.

Cloves: 5 pieces.

Bay leaves: 1-2 pieces.

Cauliflower powder: 1 tsp.

Tomato sauce: 3 tsp.

Tomato cubes: 300 - 400gm.

Coriander powder: 1 tsp.

Cumin powder: 1 tsp.

Turmeric powder: 1-4 tsp.

Salt: To taste.

Coriander leaves: To taste.

Instructions:

Heat the vegetable oil or cooking oil in a large pot over medium heat then add the chopped onions and garlic saute until softened.

After that add the chicken pieces or whatever meat is used and cook until browned on all sides.

Now stir the chopped tomatoes, tomato paste, and spices (cinnamon, coriander, cumin, cardamom) cooking for a few minutes until the tomatoes break down and the spices release their aromas then season with salt and pepper to taste.

Now add the washed and soaked basmati rice to the pot stirring to coat the rice with the spices and oil then pour in the meat broth adding the bay leaves and bring the mixture to a boil.

Cover the pot and reduce the heat into a medium-low flame then simmer until the rice is cooked and the meats are tender, which usually takes about 20-25 minutes.

Once cooked, remove the pot from heat then let it rest by covering for about 5-10 minutes and fluff the rice with a fork to separate the grains before serving.

Finally the Kabsa dish can be garnished with toasted almonds and chopped cilantro or parsley to give it a formal look.

Note:

Hereby described only the Chicken Kabsa in this article which is included with a helpful video in the last that is hopefully enough to achieve the primary knowledge on the recipe of this famous and favorite dish among the Arabian ethnicities.

The quantities of above mentioned ingredients should be totally based on the exact quantity of chicken or whatever meats will be used.

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