How to make Syrian chicken kabsa

 

Kabsa is one of the most popular and widespread foods in the Arab world, especially in the Gulf and Saudi cuisine. Where it is the main meal there in general, and in family and official banquets in particular, this dish is prepared from chicken and basmati rice, which is characterized by the length of the grain compared to the Egyptian rice of small size. Recently, to diversify, the kabsa dish has been prepared in different and early ways, adding to the history of this food a new and special taste, as it is served with shrimp or fish, and the diversification has attracted people and satisfied the diversity of their different tastes.

Syrian chicken kabsa ingredients

• ½ kg chicken cut into cubes
• 5 cups washed basmati rice
• 1 medium onion, grated
• ½ green pepper
• 3 medium tomatoes, diced
• 4 tablespoons ghee
• ½ teaspoon nutmeg
• ½ tablespoon coriander powder
• 4 cups of water
• 10 grams mastic
• ½ tablespoon of kabsa spices
• ½ tablespoon salt
• ½ tablespoon of spices
• ½ tablespoon black pepper
• 2 tablespoons oil

Syrian chicken kabsa method

1. In a deep pot over the fire, heat the ghee and oil, then add the onions, then the tomatoes, then the peppers, stir after each addition and leave the mixture for 15 minutes until the pouring stage.
2. Add the chicken, stir well, then add the water and salt, and leave the chicken to simmer over a low heat.
3. Add the rice, spices and mastic, then leave the mixture until the rice is cooked, and serve the kabsa hot.

Chicken Kabsa with Yogurt

Ingredients for Chicken Kabsa with Yogurt

• 1 kg shredded lamb thigh meat
• 3 cups long rice
• 1 kg goat milk
• 1 cup ghee
• 5 onions, thinly sliced ​​lengthwise
• 2 cinnamon sticks
• 1 teaspoon fine saffron
• 1 teaspoon salt
• 1 teaspoon black pepper

How to make chicken kabsa with yogurt

1. In a saucepan on the fire, boil the meat with cinnamon, salt and onions after sauteing it with ghee over a low heat.
2. Strain the milk, then filter it, then put it in a saucepan over the heat until it boils. Then add the saffron and his heart.
3. Add the meat with two cups of the stock, and leave it with stirring for 15 minutes.
4. In another bowl, boil the rice and cook it with salt to taste.
5. Drain the rice, then add it to the meat and milk.
6. Put the kabsa in the oven at a medium temperature for 30 minutes.
7. Turn the pot after maturity and serve the kabsa hot.

Chicken Kabsa with Potato

Ingredients for chicken kabsa with potatoes

• 2 cups basmati rice, soaked
• 1 chicken piece, chopped
• 2 pieces chopped onion
• 2 chopped tomatoes
• 3 pcs potato cubes
• 6 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon cardamom
• 1 teaspoon mixed spice
• 1 teaspoon turmeric
• 6 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper

How to make chicken kabsa with potatoes

1. In a large saucepan, put the oil on the fire, add the onion, and stir until it wilts. Then add the washed chicken pieces, tomatoes and diced potatoes. Stir all ingredients well for 10 minutes, until they change color.
2. Pour the chicken broth to the previous ingredients, then add the salt, cardamom , the mixed spices, and the rest of the spices, and leave the mixture over a low heat until maturity.
3. Add the soaked rice to the mixture, stir until all the ingredients are mixed, then leave again until fully cooked.
4. Bring the pot to a serving dish, and serve the kabsa hot.

Chicken Kabsa without onions

Chicken Kabsa Ingredients Without Onions

• 1 chicken piece, chopped
• 2 cups basmati rice, soaked
• 1 spoon cumin
• 1 spoon turmeric
• 2 cinnamon sticks
• 4 cups of water
• 1 cube chicken broth
• 2 cloves
• 2 cardamom pods
• 1 black lemon
• 1 spoon saffron
• 2 tablespoons oil
• 2 teaspoons salt
• 2 teaspoons black pepper

How to make chicken kabsa without onions

1. In a bowl, season the chicken with cumin, black pepper and turmeric and leave it for long enough.
2. In a saucepan, add chicken, rice, water, and all the rest of the ingredients. Cover the pot with tin foil. Then put it in the oven at a medium temperature for 60 minutes.
3. When cooked, smoke the pot with a heated piece of coal and put it in the oil in a small dish placed inside the pot, then cover the pot well.
4. Mix half the amount of rice in an outer dish with saffron dissolved in a little water, then stir it with the rice again. Pour into a serving dish, and serve the kabsa hot.

Arabian cuisine Chicken Recipe