Скачать или смотреть How to Make Authentic Chicken Kabsa Rice the Yemeni Way! | Chicken Recipes | Chef Nehal Karkera

How to Make Authentic Chicken Kabsa Rice the Yemeni Way! | Chicken Recipes | Chef Nehal Karkera

Learn how to make authentic Chicken Kabsa Rice the Yemeni way with me! This traditional Arabian recipe is a staple in many Middle Eastern countries, including Saudi Arabia, and is a flavorful and aromatic one pot dish that combines tender chicken with fragrant spices and fluffy rice. In this easy recipe, I’ll share my secrets to making the perfect Kabsa rice, with a focus on using high-quality ingredients and simple techniques to achieve an unforgettable flavor. Whether you're looking for a delicious dinner recipe or a special occasion dish, this Chicken Kabsa recipe is sure to impress. So, let's get started and cook up a flavorful and easy Kabsa chicken recipe that will become a staple in your kitchen!


Yemeni-Style Kabsa Rice
Ingredients
For the Rice & Chicken:
2 cups long-grain basmati rice
2 medium onion, chopped
2 tbsp ghee
1 tbsp oil
1 cinnamon stick
2 bay leaves
3-4 cardamom pods
4-5 cloves
1 tsp cumin seeds
1 black cardamom
2 bay leaves
1 tbsp grated garlic (crushed into a paste)
3-4 chicken leg pieces (drumsticks & thigh pieces separated)
1 tsp cumin powder
1 tsp coriander powder
1 tsp black pepper
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
1 tsp smoked paprika (optional)
1 tbsp salt
1 cup tomato puree
3 large green chilies (mild) & a few small slit green chilies (spicy)
Hot water (as needed for cooking)
For Garnish:
2 boiled eggs
Fried onions
Fried nuts & raisins (sautéed in ghee)
Instructions
Step 1: Prepare the Rice
1.Wash the basmati rice a few times until the water runs clear. Strain and set aside. Do not soak.
Step 2: Prepare the Chicken
2.If using a whole chicken, cut it down the center into two halves. If using leg pieces, separate the drumsticks and thighs.
Step 3: Sauté the Spices & Onions
3. Heat oil in a deep pot. Add whole spices—cinnamon, cardamom, cloves, black cardamom, cumin seeds, and bay leaves. Sauté for 40 seconds.
4. Add chopped onions and salt. Cook on medium-low heat until onions turn pink and translucent (8-9 minutes).
5. Add crushed garlic paste and sauté for 3-4 minutes.
Step 4: Cook the Chicken
6. Add cumin powder, coriander powder, Kashmiri chili powder, smoked paprika (if using), and turmeric. Cook for 3-4 minutes on low heat. If needed, add a splash of water to prevent burning.
7. Add chicken pieces, tomato purée, and salt. Pour in 2 cups of water, cover, and let it cook for 12-14 minutes.
8. After cooking, remove the chicken and set aside. Take 3-4 tbsp of the broth in a small bowl for later.
Step 5: Cook the Rice
9. In the remaining broth in the pot, add the washed rice. Add enough hot water using the absorption method (water should reach the first knuckle of your index finger when touching the rice).
10. Add slit green chilies and whole mild chilies. Season with salt. Cover and cook for 8-10 minutes until most of the water is absorbed.
Step 6: Roast the Chicken
11. Mix the reserved broth with ghee and Kashmiri chili powder. Brush this onto the chicken.
12. Roasting options:
• Oven: Roast at 200°C (390°F) for 8-9 minutes until golden.
• Pan: Sear on both sides until browned.
• Air Fryer: Roast at 180°C (350°F) for 8 minutes.
Step 7: Assemble & Serve
13. Let the rice rest for 5 minutes before fluffing.
14. Serve on a large plate, spreading out the rice.
15. Garnish with fried onions, fried nuts & raisins, and place the roasted chicken on top.
16. Add boiled eggs on the side and serve hot!


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