Al Kabsa Traditional Saudi Rice and Chicken Recipe

Basmati rice: A long-grain rice known for its fragrance and fluffy texture.

Chicken: The main protein in the dish, cut into pieces for even cooking.

Vegetable oil: Used for sautéing the onions and garlic.

Onion: Adds a sweet and savory base flavor.

Garlic: Provides a robust and aromatic flavor.

Tomatoes: Adds acidity and depth to the dish.

Tomato paste: Concentrated tomato flavor that enriches the sauce.

Ground cumin: A warm spice that adds earthiness.

Ground coriander: Adds a citrusy and slightly sweet flavor.

Ground turmeric: Provides a golden color and subtle flavor.

Ground cinnamon: Adds warmth and sweetness.

Ground black pepper: Adds a mild heat and depth.

Salt: Enhances all the flavors in the dish.

Chicken broth: Adds moisture and flavor to the rice.

Raisins: Adds a touch of sweetness.

Toasted slivered almonds: Provides a delightful crunch and nutty flavor.

When preparing basmati rice, ensure it is rinsed thoroughly to remove excess starch, which can make the rice sticky. Soaking the rice for at least 15 minutes before cooking helps it to cook evenly and absorb flavors better. Additionally, when sautéing the onions and garlic, make sure they reach a golden brown color to develop a deep, rich flavor base for the dish. When adding the spices, toast them briefly in the oil to release their essential oils and enhance their aroma. Finally, after adding the chicken broth, allow the mixture to come to a full boil before reducing the heat to ensure the chicken cooks thoroughly and absorbs the flavors.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and aroma, making it a good alternative for basmati rice.

• chicken - Substitute with lamb: Lamb provides a rich flavor that complements the spices used in Al Kabsa.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and adds a distinct flavor to the dish.

• onion - Substitute with shallots: Shallots offer a milder and sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may slightly alter the texture.

• tomatoes - Substitute with canned tomatoes: Canned tomatoes can be used when fresh tomatoes are not in season, providing a similar taste and texture.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it may add a slightly sweeter taste.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor to cumin.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds can also replace coriander due to their similar flavor profile.

• ground turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• ground cinnamon - Substitute with ground allspice: Allspice has a similar warm flavor that can replace cinnamon.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, though it is slightly milder.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option, providing a similar base flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness and texture.

• toasted slivered almonds - Substitute with toasted pine nuts: Pine nuts provide a similar crunch and nutty flavor.

• Allow the Al Kabsa to cool to room temperature before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the Al Kabsa into airtight containers. For best results, use containers that are shallow and wide to ensure even cooling and reheating.

• Label the containers with the date of preparation. This helps you keep track of how long the Al Kabsa has been stored.

• Store the containers in the refrigerator if you plan to consume the Al Kabsa within 3-4 days. Ensure the temperature of your refrigerator is set to 40°F (4°C) or below.

• For longer storage, place the airtight containers in the freezer. The Al Kabsa can be frozen for up to 3 months. Make sure your freezer is set to 0°F (-18°C) or below.

• When ready to reheat, thaw the Al Kabsa in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the Al Kabsa in a microwave-safe dish or on the stovetop. If using a microwave, cover the dish with a microwave-safe lid or plastic wrap to retain moisture. Heat in 1-2 minute intervals, stirring in between, until thoroughly heated.

• If reheating on the stovetop, add a splash of chicken broth or water to prevent the rice from drying out. Heat over medium-low, stirring occasionally, until hot.

• Garnish with additional toasted slivered almonds before serving to refresh the dish and add a delightful crunch.

• Avoid reheating the Al Kabsa more than once to maintain the quality and safety of the dish.

• Preheat your oven to 350°F (175°C). Place the leftover Al Kabsa in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through. Stir halfway to ensure even heating.

• For a quick method, use a microwave. Place the Al Kabsa in a microwave-safe container, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir and continue heating in 1-minute intervals until hot.

• On the stovetop, add a splash of chicken broth or water to a large skillet. Add the leftover Al Kabsa and heat over medium-low heat, stirring occasionally, until thoroughly warmed.

• For a more flavorful reheating, use a steamer. Place the Al Kabsa in a heatproof dish and set it in the steamer basket. Steam for about 10-15 minutes until heated through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the Al Kabsa in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Large pot: A deep and spacious pot is essential for cooking the chicken and rice together, ensuring even heat distribution and ample space for all ingredients.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot, ensuring everything is well mixed and cooked evenly.

• Chef's knife: A sharp knife is crucial for chopping onions, garlic, and tomatoes efficiently and safely.

• Cutting board: Provides a stable surface for chopping ingredients, keeping your kitchen counter clean and your knife sharp.

• Measuring cups: Necessary for accurately measuring the rice and chicken broth, ensuring the right proportions for the recipe.

• Measuring spoons: Used to measure out the spices and tomato paste precisely, ensuring balanced flavors.

• Colander: Useful for rinsing and soaking the basmati rice, removing excess starch and preventing clumping.

• Garlic press: Handy for mincing garlic quickly and efficiently, saving time and effort.

• Lid: Essential for covering the pot while simmering the chicken and cooking the rice, trapping steam and heat for even cooking.

• Spatula: Useful for scraping down the sides of the pot and ensuring no ingredients stick or burn.

• Serving platter: Perfect for presenting the finished dish, making it easy to serve and enjoy.

• Toaster oven: Convenient for toasting the slivered almonds, adding a crunchy garnish to the dish.

Prep ingredients ahead: Chop onions, garlic, and tomatoes in advance and store them in the fridge.

Use pre-cut chicken: Buy pre-cut chicken pieces to save time on butchering.

Instant broth: Use store-bought chicken broth instead of making it from scratch.

Toast almonds early: Toast slivered almonds ahead of time and store them in an airtight container.

Soak rice in advance: Soak basmati rice the night before to cut down on prep time.

Batch cook: Make a larger batch and freeze portions for quick future meals.