see tha recipe for khhepsa a popular saudi arabian dish

 

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Saudi Chicken Kabsa (serves 4–6)

📝 Ingredients:

For the chicken:

• 1 whole chicken (cut into 4–6 pieces) or 1 kg chicken pieces

• 2 tbsp vegetable oil or ghee

• 1 large onion, thinly sliced

• 4 cloves garlic, minced

• 1 medium tomato, chopped

• 2 tbsp tomato paste

• 1 carrot, grated

• 1/4 cup raisins (optional)

• 1 cinnamon stick

• 3–4 cardamom pods

• 4 cloves

• 1–2 bay leaves

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground black lime (loomi) or 1 dried black lime (whole)

• 1/2 tsp turmeric

• 1/2 tsp ground cinnamon

• Salt and pepper to taste

• 1 liter (4 cups) water or chicken stock

For the rice:

• 2 cups long-grain basmati rice, washed and soaked for 20–30 minutes

• 1/4 cup slivered almonds or pine nuts (optional for garnish)

• Fresh coriander or parsley for garnish

• Lemon or lime wedges to serve

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🍳 Instructions:

1. Sauté aromatics:

   • Heat oil or ghee in a large pot.

   • Add sliced onions and cook until golden brown.

   • Add garlic, tomatoes, and tomato paste. Cook until tomatoes soften.

2. Add spices and chicken:

   • Add all whole and ground spices, grated carrot, and raisins (if using).

   • Stir well, then add the chicken pieces. Brown them lightly on all sides.

3. Simmer:

   • Add water or stock and bring to a boil.

   • Cover, reduce heat, and simmer for 30–40 minutes, until the chicken is cooked and tender.

4. Cook rice:

   • Remove chicken and set aside. Strain the broth if you want a cleaner look.

   • Add soaked rice to the broth (ensure you have about 3½ to 4 cups of liquid left).

   • Bring to a boil, then lower heat and simmer covered for 20 minutes, or until rice is fully cooked.

5. Finish the dish:

   • Place chicken on top of the rice. You can broil or pan-fry the chicken briefly for a golden finish.

   • Garnish with nuts and herbs.

6. Serve:

   • Serve hot with lemon wedges, yogurt, or a tomato salsa (dakkous)