My first attempt at Kabsa

Well, being the girlfriend of an Arabic guy I had to learn how to make Kabsa. It is a basic arabic dish consisting of a couple vegetables and chicken. So I found a recipe and went to work. It turned out very well and everyone loved it. The recipe is originally from Chef in Disguise.

2 cups basmati rice

1 onion cut into strips

2-3 tomatoes peeled and cut into cubes

1 big carrot shredded

1 green onion cut into strips

1 tablespoon all spice

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon powder clove

1 dried lime (loomi)

2 bay leaves

2 teaspoons salt

4-5 tablespoons olive oil

To cook the chicken

1 chicken cut into 4 pieces (use bone in pieces for more flavor)

2 bay leaves

6-7 all spice berries (or 3/4 teaspoon powdered all spice)

1 stick  cinnamon(or 1/2 teaspoon powdered)

4-5 pods cardamom (or1/4 teaspoon powdered)

1 onion cut into quarters 

Directions

Wash the rice 4-5 times discarding the water every time, drain and set aside.

In a pot or pressure cooker add the  chicken and add enough water until the level  is 2-3 cms above the chicken.

Add the bay leaves, all spice berries, cinnamon, cardamom and onion.

Bring to a boil and then lower the heat, cover and cook for 10 minutes (if using a pressure cooker) if not you need to cook the chicken untill it is done.

In another pot add the olive oil and saute the onions over medium heat until they become almost translucent.

Add the carrot and pepper and stir for 5 minutes.

Add the tomatoes and stil for 5- 10 minutes or until the tomatoes are soft and begin to breakdown.

Add the spice and rice, stir for 2 more minutes.

Add the liquid you cooked the chicken in (you can either measure it, you need 2 cups for each cup of rice or you can add enough liquid to bring the level up to an inch or 2-3 cm above the rice)

Nestle the chicken pieces between the rice.

Cover and cook over low heat until the rice absorbs all the fluid.

Keep the pot covered and allow to set for 15-20 minutes

Uncover,fluff the rice with a fork.