Saudi Chicken Kabsa with Spiced Basmati

What you need

• 400 g (2 cups) basmati rice
• 1.2 kg (2 1/2 lb) bone-in chicken thighs and drumsticks, skin removed if you like
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 ripe tomatoes, grated or finely chopped
• 1 carrot, coarsely grated
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1 tsp dried lime powder
• 2 whole dried limes, pierced with a knife
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 3 whole cloves
• 1 bay leaf
• 2 tsp salt, or to taste
• 1 l (4 cups) water
• 40 g (1/4 cup) slivered almonds, toasted, for serving
• 40 g (1/4 cup) raisins, for serving

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs almost clear, then cover with cold water and soak for 30 min.

2. 2

   Mix the allspice, cinnamon, ground cardamom, black pepper and lime powder in a small bowl.

3. 3

   Heat the oil in a wide, heavy pot over medium heat and fry the onion until soft and golden, 6-8 min.

4. 4

   Add the garlic and cook for 1 min, then stir in the tomato paste and the spice mix and cook for 1 min more.

5. 5

   Add the chicken and turn it in the paste until coated, 3-4 min.

6. 6

   Stir in the tomatoes, carrot, dried limes, cardamom pods, cinnamon stick, cloves, bay leaf and salt and cook until the tomatoes collapse, about 5 min.

7. 7

   Pour in the water, bring to a boil, then cover and simmer gently until the chicken reaches 74 °C (165 °F) inside, 25-30 min.

8. 8

   Lift the chicken onto a tray. Measure the broth and top up with water or boil it down to 750 ml (3 cups). Taste it for salt; it should be well seasoned.

9. 9

   Drain the rice and stir it into the simmering broth.

10. 10

    Cover tightly and cook on the lowest heat until the rice is tender and has absorbed all the liquid, 20-25 min.

11. 11

    While the rice cooks, brown the chicken under a hot grill or in a 220 °C (425 °F) oven until the surface is spotted dark, 8-10 min.

12. 12

    Toast the almonds in a dry pan until golden, 3-4 min, then add the raisins for the last minute until they swell.

13. 13

    Rest the rice off the heat for 5 min, fluff it, and pile it on a large platter with the chicken on top. Scatter over the almonds and raisins.

Imported from campbellsmeat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.