Kabsa

Ingredients

Quantities for 6 servings.

• 1.6 kg Chicken, in pieces
• 600 g Basmati rice
• 2 piece Onions
• 4 piece Tomatoes
• 2 tbsp Tomato paste
• 3 piece Dried lime
• 2 piece Carrots
• 1 tbsp Kabsa baharat
• 6 piece Cardamom pods
• 1 piece Cinnamon stick
• 5 clove Garlic
• 60 g Raisins
• 60 g Almonds
• 80 g Ghee
• to taste Salt and pepper

Method

1. Rinse the rice until the water runs clear and soak it twenty minutes.
2. Fry the onion in ghee until golden, then add the garlic, cardamom and cinnamon.
3. Brown the chicken on all sides, then add the tomato paste, tomatoes, carrot and baharat.
4. Pierce the dried limes, drop them in, add water and simmer thirty minutes.
5. Lift out the chicken, pat it dry and put it under the grill for ten minutes, to a browned skin.
6. Add the rice to the broth at one and a half times its volume in liquid, season, and cook twenty minutes covered.
7. Fry the almonds and raisins in ghee, mound the rice on a platter, set the chicken on it and scatter the nuts over.