Kabsa (Saudi Spiced Chicken and Rice)

Ingredients

• 2 cups basmati rice
• 800g bone-in chicken thighs and drumsticks
• 2 tbsp ghee or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium tomatoes, grated
• 2 tbsp tomato paste
• 2 dried black limes (loomi), pierced a few times
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground black pepper
• 1/4 tsp ground nutmeg
• pinch of saffron threads, soaked in 2 tbsp warm water
• 3 cups chicken stock
• salt, to taste
• 2 tbsp raisins
• 2 tbsp slivered almonds
• 1 tbsp butter

Before you cook

• Rinse the basmati rice under cold water until it runs clear, then soak it in fresh water for 20 minutes
• Pat the chicken pieces dry with paper towels
• Finely chop the onion
• Mince the garlic and grate the ginger
• Grate the tomatoes
• Pierce each dried black lime a few times with the tip of a knife
• Soak the saffron threads in the warm water

Steps

1. Heat the ghee in a large heavy pot over medium heat
2. Add the cardamom pods, cinnamon stick, cloves, and bay leaves to the pot
3. Toast the whole spices for 30 seconds, until fragrant
4. Add the chopped onion to the pot
5. Cook, stirring occasionally, for 6 minutes, until the onion turns golden
6. Add the minced garlic and grated ginger
7. Cook for 1 more minute
8. Add the chicken pieces to the pot
9. Brown the chicken on all sides, about 8 minutes total
10. Stir in the grated tomatoes and tomato paste
11. Add the ground cumin, ground coriander, black pepper, and nutmeg
12. Add the pierced dried limes
13. Pour in the chicken stock
14. Season with salt
15. Bring the pot to a boil
16. Reduce the heat, cover, and simmer for 35 minutes, until the chicken is tender
17. Lift the chicken pieces out of the pot onto a plate, leaving the broth behind
18. Strain the broth and measure out 3 cups, topping up with water if needed
19. Return the measured broth to the pot and bring it back to a boil
20. Drain the soaked rice and stir it into the boiling broth
21. Pour in the saffron along with its soaking water
22. Reduce the heat to low and cover the pot tightly
23. Cook the rice undisturbed for 18 minutes, until all the liquid is absorbed
24. Turn off the heat and let the rice sit covered for 5 minutes
25. Preheat the broiler to high
26. Place the browned chicken pieces on a baking tray
27. Broil the chicken for 5 minutes per side, until the skin turns golden and slightly charred
28. Melt the butter in a small pan
29. Add the raisins and almonds to the melted butter
30. Sauté for 2 minutes, until the almonds turn golden and the raisins plump up
31. Fluff the rice with a fork and spread it on a serving platter
32. Arrange the broiled chicken pieces on top of the rice
33. Scatter the buttered raisins and almonds over the top