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Traditional Saudi Rice and Chicken


Directions Instructions Checklist

Stage 1
Combine as one the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a little bowl, and put the flavor blend in a safe spot.

Stage 2
Soften the spread in a huge stock pot or Dutch broiler over medium warmth. Mix in the garlic and onion; cook and mix until the onion has mellowed and turned clear, around 5 minutes. Add the chicken pieces and earthy colored them over medium-high warmth until gently sautéed, around 10 minutes. Blend in the tomato puree.

Stage 3
Mix in the canned tomatoes with their juice, the ground carrots, entire cloves, nutmeg, cumin, coriander, salt, dark pepper, and the Kabsa zest blend. Cook for around 3 minutes; pour in the water, and add the chicken bouillon solid shape.

Stage 4
Heat the sauce to the point of boiling, at that point lessen the warmth to stew and cover the pot. Stew until chicken is not, at this point pink and the juices run clear, around 30 minutes.

Stage 5
Tenderly mix in the rice. Cover the pot and stew until rice is delicate and practically dry, around 25 minutes; add the raisins and somewhat more heated water, if fundamental. Cover and cook for an extra 5 to 10 minutes or until the rice grains are discrete.

Stage 6
Move the rice to a huge serving platter and mastermind the chicken pieces on top. Sprinkle the toasted fragmented almonds over the dish.