You can ask any arabian about this Kabssah and everyone will say Saudis can't live with out it. I mean if there is a Saudi lady that does't know how to make it then that would be a very Weird thing.
- 1 medium onion, diced to small cubes
- 2 medium tomatoes, peeled and diced to small cubes
- 1 garlic clove, crushed
- 2 tablespoons tomato paste
- 1 whole chicken, cut in half
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 tablespoon cumin
- basmati rice
- Put the onions in a medium size pot, drizzle 2 tablespoons of olive oil and cook it on medium high heat until the onions are yellowish and starting to brown then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, paper and the spice mix, cook it until the become a thick red sauce and the tomatoes are almost melted.
- Put in the chicken halves sauté it with the sauce for a few minutes, then poor in some hot water just a little bet over the chicken and bring it to a boil, then lower the heat to medium low and let it cook for 40 – 50 minutes or until the chicken is cooked.
- While the chicken is cooking wash the rice and soak it in cold water for 30 minutes.
- Take the chicken out and put it in a roasting pan, put in the oven and broil it until it’s golden.
- Drain the rice from water and put it into the chicken broth.
- Make sure there isn’t a lot of water in the pot.
- Cook it on medium high heat, let it boil until it is almost dry but not too dry make sure there is a little bet of broth left in the end of the pot.
- Lower the heat to very low and cover well and cook for 10 minutes.
- Now all you have to do is uncover put the rice in a big serving plate top with the chicken serve with a yogurt salad or a green salad and enjoy a great Saudi meal.
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