recipe for kabsa- arabic chicken and rice, please?

Question

boil chicken, add tomatoe paste and tomatoes, onion, cumin,garlic and rice, but i can't remeber the rest

Answer 1

look up kabseh, you'll find plenty of recipes.
here's one.

Ingredients

3 tb olive oil
1 lg onion, chopped
1 clove garlic, minced
3 pods cardamom
1 cinnamon stick
1/4 ts cumin, ground
1 1/2 lb lamb, cubed
1 salt
1 lb ripe tomatoes
1 c water
1/4 c low-fat yoghurt
1 serrano pepper (optional)
1 c uncooked rice, soaked
1 pepper

Instructions

Saute the onion in the olive oil until soft and transparent. Stir the
spices into the oil to release the flavors. Cook for a minute or two. Raise
the heat and add the lamb, sprinkling with salt. Saute until browned on all
sides. Whirl the fresh tomatoes in a food processor or blender until nearly
smooth, and add to the meat. Stir in the water, yoghurt, garlic and serrano
pepper. Taste and adjust the seasoning. Cover and simmer about 2 hours
until the meat is tender. The tomato sauce will reduce somewhat. After
cooking 2 hours, measure the liquid. The amount of rice that needs to be
added is based on the amount of liquid. Example: If sauce has 2 cups of
liquid; then add 1 cup of rice. Can add more water if needed. Add rice and
bring back to a boil. Cover saucepan with a dish towel (to absorb moisture)
and replace lid. Simmer for approximately 20 minutes until moisture is gone
and rice is done. Do not stir during this 20 minute process!

Answer 2

Kabsa can be made several different ways. The way that I do it is, I start by browning my onion and garlic in olive oil, then I add my tomatoes, tomatoe paste, and chicken and just cook them together for a bit. Then I add my spices and for it to be a traditional Kabsa, you must use the Saudi spices which can include cloves, cinn, and ground black lemon along with some other things that I can't remember right now. Then I add my water, and that all depends on how many I am cooking for. I also put small cubed potatoes and shredded carrots in mine, so at this point I would add them. I boil it all together until the potatoes are tender and the chicken is cooked. Then I remove the chicken and the potatoes and place them in a buttered glass baking dish, and the butter really adds flavor so I put it on the dish pretty thick. I then take sliced tomatoes and sliced onions and cover the chicken and tomatoes with them and put it in the oven covered with alluminum foil for about 45 mins. Then I remove the cover and let everything brown. While my chicken is cooking in the oven I bring the water back to a boil and add my rice, let it boil for about a minute, and then i reduce the heat and cover until the rice is fluffy. Then I serve the rice on a huge platter with the chicken on top. I also make a cucumber and yoghurt salad with garlic and lemon to eat with the Kabsa. It's delicious!! Hope I was able to help ;)

Answer 3

DAJAJ MHAMMAR (Arabic Baked Chicken)

1/4 c. olive oil or vegetable oil
1/4 c. lemon juice
1 tsp. salt
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cinnamon
1 chicken fryer, cut into serving sized pieces

Combine olive oil, lemon juice and spices in shallow baking pan. Roll cut up chicken in marinade. Bake in hot oven at 425 degrees, basting occasionally. Bake until tender when pierced with a fork, 45-60 minutes.

Remove from oven and baste again. Serve around a bed of plain rice. Sprinkle rice with cinnamon or pine nuts sauteed to a golden brown. Chicken juice may be served in a separate bowl to pour over rice. Serves 4.

Our family and friends love this recipe. It is always nice to share our Lebanese culture with family and friends.

Answer 4

CHICKEN OR MUTTON "KABSA" (Arabic Rice)
Posted by Roy Welikala on August 24, 19104 at 15:47:43:



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Ingredients. for SIX PORTIONS
1200 grams chicken or two smaller birds whole or chopped into large pieces. Chicken thighs and legs would do just fine.
Four cups white Basmathi Rice, wash, drain dry and leave to soak for one hour.
Four medium to large tomatoes chopped to 1/2" size pieces.
Two or three medium to large B/Onions chopped to 1/2" side chunks.
Three or Four Dried lemons
One to 1-1/2 tablespoon Curry powder
Six Cardamoms lightly crushed and 4-5 bulbs of cloves.
1 teaspoon full red chili powder (Optional)


Place chicken in deep cooking pan with adequate water to cover pieces. Add salt to taste, place two whole dry lemons, cardamom, cloves and cover pan. leave on medium heat to cook.

Place another pan on the oven on medium heat with some Margarine. vegetable shortenings or cooking oil. Add the onions tomato, dried lemon curry powder and chili and let simmer in covered pan.

When chicken is cooked transfer the meat to the pan with onions and tomatoes and allow to simmer.

Place the rice into the chicken broth water and allow to boil making sure there is sufficient liquid to allow the rice to boil. When rice is boiled and ready to serve, place the rice on large serving dish and spread the contents of the chicken on top to cover the spread of rice.

Garnish with sliced lemon. Spring onions, or celery. (Optional)

A salad of carrots, cucumber, lettuce, onions as a side dish would be an excellent compliment. Enjoy it . This is for you.

Answer 5

You can take any thing you feel like, but remember the muslim tradition NO gelatin No Pork and Halal slaughtered meet. And by the way Arabs like tasty food, they will eat any thing just to try the taste of things. I think that is why all my Saudi friends are overweight . with all my respect to the Saudi brothers and sisters.