Read...
How To Make Kabsah
Kabsah is the most popular culinary in Saudi Arabia and Jordan which is also called Royal national dish. This is one of the traditional and super-delicious dishes that is a favorite culinary of Saudi locals as well as foreigners visiting.
The basic dish consists of long type of basmati rice cooked with chicken or mutton and sometimes beef and shrimp with a mixture of hinagga spices provide a spicy chili aroma and an amazing texture of almonds.
Kabsah Arabic Rice Recipe
Ingredients:
- 1 cup of basmati rice, wash thoroughly
- 1/2 potonga chicken
- Water for cooking rice, with a ratio of rice: water is 1: 2
- 2 tablespoons of ghee or solid oil, can be replaced with olive oil
- 1/2 lemon, take the water
- 1 fresh, chopped tomato
- 2 tablespoons of tomato paste
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cilantro
- 1/4 tsp turmeric
- 1/4 tsp cumin
- 3 cm ginger, chopped
- 5 cardamom seeds
- 5 clove seeds
- 3 cinnamon sticks
- 1 carrot, grated
- 3 strands of saffon, soak with 1 tablespoon of hot water
- 2 tbsp raisins, soak them in hot water
How to make :1. Prepare the pan, heat it, add the gee, saute onion and garlic until fragrant. Add chicken meat, steal it with lemon juice, stir fry until the meat withers, add all the spices (fresh tomatoes, tomato paste, onion, garlic, salt, pepper, cilantro, turmeric, cumin. Ginger, cardamon, cloves, cinnamon), continue stir-fry until fragrant.
2. Add water until it boils, then reduce the heat, continue until the chicken is tender, about 15 minutes.
3. Take the chicken meat that has been tender, set it aside. Let the boiled water in the saucepan be used for cooking rice.
4. Measure the boiled water with the right dose to cook rice. Correction of the taste.
5. Add rice, mix well, cook in boiling water 15 minutes then reduce the minimum heat, continue.
6. When the water begins to recede, sprinkle sprinkled grated carrots for a little salt for the flavor of the carrot. Reinsert the chicken. Continue cooking until the rice is cooked with fire, it remains small.
7. During this process, pay attention, if you begin to hear the "sound of listis" pletik-sign, the water begins to dry, do not leave it so that the rice does not crust. When the sound disappears for about 5 minutes, turn off the fire.
8. Leave about 10 minutes of rice in a closed pan to make it more cooked, so that the rice is not sticky in the bottom of the pan.
9. Serve the rice with chicken on top, sprinkle with raisin (raisins), almonds or cashews.
