Kabsa

Make Kabsa at home

Ingredients

• 2 cups basmati rice, rinsed
• 1 whole chicken (about 3 lb), cut into pieces
• 2 tbsp vegetable oil or ghee
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tomatoes, grated
• 2 tbsp tomato paste
• 2 tbsp kabsa or baharat spice mix
• 1 cinnamon stick and 4 cardamom pods
• 2 dried limes, pierced
• 3 cups hot chicken stock
• 1/4 cup toasted almonds and raisins to finish

How it's made

1. Soak the rinsed rice in water for 20 minutes, then drain.
2. Heat the oil in a wide heavy pot and brown the onion until deep golden, then add garlic, cinnamon and cardamom.
3. Add the chicken pieces and sear on all sides, then stir in the spice mix, tomatoes and tomato paste and cook until the sauce thickens.
4. Pour in the stock, add the dried limes and simmer covered for 30 minutes until the chicken is tender.
5. Lift out the chicken and keep warm; measure the broth and top up with water to about 3 cups.
6. Add the rice, bring to a boil, then lower the heat, cover tightly and cook 18 to 20 minutes until the rice is fluffy.
7. Broil or pan-crisp the chicken skin for a few minutes.
8. Pile the rice on a platter, set the chicken on top and scatter with almonds and raisins.