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Traditional Saudi Rice

Traditional Saudi Rice


  • 1⁄4 cup butter
  • 3 lbs chicken, take away 8-10 items
  • 1 massive onion, finely cut
  • 6 garlic cloves, minced
  • 1⁄4 cup tomato puree
  • 14 ounces canned cut tomatoes, un-drained (or fresh)
  • 3 medium carrots, grated
  • 2 whole cloves
  • 1 pinch grated nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt & freshly ground black pepper
  • 4 cups predicament
  • 1 broth cube
  • 2 1⁄4 cups basmati rice (don’t rinse or soak this)
  • 1⁄4 cup raisins
  • 1⁄4 cup slivered almonds, toasted


1-Melt butter in an exceedingly giant stock pot, casserole or dutch kitchen appliance. Add chicken items, onion & garlic & sauté till onion is tender. Stir in tomato puree & simmer over an occasional heat for a few of minutes.

2-Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a few of minutes. Add the water & Maggi cube.

3-Bring to a boil, then cut back heat and canopy. Simmer over low heat for half-hour. Add rice to the pot & stir rigorously. (if you are desperate to brown the chicken within the kitchen appliance – take away it from the pot currently & place within the preheated oven).

4-Re-Cover & simmer for thirty five – forty minutes – adding the raisins for the last ten minutes – or till rice is tender.

5Place the rice on an outsized dish, flat-topped with the chicken & fancy with almonds. Serve with a recent mixed dish – ideally with slightly lime sauce vinaigrette. Saudis like their Kabsa with a sauce referred to as ‘Shattah’.

N.B: you’ll be able to conjointly ‘finish’ the chicken items off within the kitchen appliance by cookery them for twenty five – half-hour at one hundred eighty C while the rice is cookery. (but do not allow them to become dry).