Recipe Kabsa From Arab

Kabsa

Kabsa is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait the dish is popularly known as machbūs , but is served mostly in the same way.

Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a Pressure cooker.

Ingredients:

1/4 cup butter

3 lbs chicken, cut into 8-10 pieces

1 large onion, finely chopped

6 garlic cloves, minced

1/4 cup tomato puree

14 ounces canned chopped tomatoes, un-drained (or fresh)

3 medium carrots, grated

2 whole cloves

1 pinch grated nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt & freshly ground black pepper

4 cups hot water

1 chicken stock cube

2 1/4 cups basmati rice (don't rinse or soak this)

1/4 cup raisins

1/4 cup slivered almonds, toasted