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Gulf Kabsa

  • Course: Main Course
  • Skill Level: Expert
Gulf Kabsa
    The loaded and filling popular Gulf rice dish with meat, lamb, or chicken.


    • 3 Tbsp Vegetable Oil
    • 400g Beef or lamb meat cubes
    • 2 Medium Onions, chopped
    • 1.5kg Whole chicken (or chicken pieces)
    • 15g Al Wadi Al Akhdar butter
    • 5 Cardamom pods
    • ½ Tsp coriander seeds
    • 1 Tsp cloves powder
    • 1 Tsp cinnamon,
    • Salt to taste
    • 2 Bay leaves
    • 3 Tbsp Al Wadi Al Akhdar tomato paste
    • ¼ Cup Al Wadi Al Akhdar pomegranate molasses
    • 6 Cups water
    • 4 Cups Basmati rice, soaked for at least 15mn
    • 1 Knob of Al Wadi Al Akhdar butter
    • ½ Cup carrots, grated
    • ¼ Cup raisins
    • ¼ Cup halved almonds, toasted

    Step 1

    Heat oil and sauté beef cubes until cooked. Add onions and cook until wilt.

    Step 2

    In a saucepan, melt butter and stir in chicken gently until brown on all sides. Cover it with water and season with all spices. Add bay leaves and tomato paste. Simmer on a low medium heat for 35-40 minutes or until chicken is cooked.

    Step 3

    Use 2 cups of the chicken stock to cook the rice.

    Step 4

    In a separate pot, bring 6 cups of water and 2 cups of chicken stock to a boil and stir in rice. Cook covered over low heat for about 20-25 minutes, or until ¾ of the liquid is absorbed. Add the grated carrots and continue cooking until the whole liquid is absorbed. Add the butter and mix gently with a fork. Mix in the cooked meat cubes.

    Step 5

    Place the chicken on a baking tray, brush with pomegranate molasses and roast it in the oven for 10 minutes.

    Step 6

    Serving Tip: Put rice and meat on a serving platter. Arrange the chicken pieces and garnish with raisins and almonds.

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