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Chicken Kabsa Rice

Name: Chicken Kabsa Rice
Total time: 40 min
Yield: 2 servings
Cuisine: Saudi
Ingredients: 185 g basmati rice, rinsed and soaked 30 min; 1 small onion, finely chopped; 1 carrot, grated; 1 green chilli, slit; 3 garlic cloves, minced; 1 tbsp tomato purée; 0.5 tsp ground turmeric; 0.5 tsp curry powder; 0.25 tsp ground cinnamon; 0.25 tsp ground cloves; 0.25 tsp ground cumin; 1 tsp salt; 420 ml hot water or chicken stock; 2 tbsp neutral oil

كبسة — the national rice of Saudi Arabia. Saudi recipe on the hob or in the Instant Pot, with quantities that scale to your servings.

Ingredients

185 g basmati rice, rinsed and soaked 30 min

1 small onion, finely chopped

1 carrot, grated

1 green chilli, slit

3 garlic cloves, minced

1 tbsp tomato purée

0.5 tsp ground turmeric

0.5 tsp curry powder

0.25 tsp ground cinnamon

0.25 tsp ground cloves

0.25 tsp ground cumin

1 tsp salt

420 ml hot water or chicken stock

2 tbsp neutral oil

Method

Heat the oil in a heavy-based saucepan over medium heat. Add the onion, carrot, chilli and garlic and fry for about 5 minutes until soft.

Stir in the tomato purée and all the spices. Cook for 1 minute - the spices should bloom and the oil will turn deep orange.

Pour in the hot water or stock, add the salt, and bring to a strong boil.

Drain the soaked rice and stir it in. Bring back to a boil, then turn the heat to the lowest setting and cover tightly. A sheet of foil under the lid seals the steam in - restaurant trick.

Cook for 20-22 minutes without lifting the lid.

Turn off the heat and rest, still covered, for at least 10 minutes. Fluff with a fork (do not stir hard). Scatter with toasted almonds and raisins if using.