Traditional Nasi Arab Kabsa

Bahan

• Basmati rice2 cups
• Chicken or lamb1 kg
• Onions2 large
• Tomatoes3 medium
• Garlic4 cloves
• Ginger1 inch piece
• Kabsa spice blend2 tbsp
• Cinnamon stick1
• Cardamom pods4
• Cloves3
• Bay leaves2
• Dried limes (loomi)2
• Vegetable oil or ghee3 tbsp
• Chicken broth or water3 cups
• Raisins1/4 cup
• Almonds1/4 cup
• Fresh parsley2 tbsp, chopped
• Saltto taste
• Black pepperto taste

Langkah

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.

2. 2

   In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Add the chicken or lamb and brown it on all sides. Remove and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   Add minced garlic and grated ginger, and sauté for another minute until fragrant.

5. 5

   Stir in the Kabsa spice blend, cinnamon stick, cardamom pods, cloves, and bay leaves. Cook for 1 minute until aromatic.

6. 6

   Add the chopped tomatoes and cook until they break down, about 5 minutes.

7. 7

   Return the chicken or lamb to the pot. Add the dried limes, chicken broth or water, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 30-45 minutes, or until the meat is tender.

8. 8

   Remove the meat and dried limes from the pot. Skim off some of the fat from the surface if desired.

9. 9

   Add the drained basmati rice to the pot with the spiced broth. Ensure the liquid level is about 1 inch above the rice. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

10. 10

    While the rice is cooking, toast the almonds and plump the raisins in a separate pan or microwave.

11. 11

    Once the rice is cooked, fluff it with a fork. Arrange the cooked meat on top of the rice. Garnish with toasted almonds, plumped raisins, and chopped fresh parsley.