- 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).