Name: Saudi Kabsa
Cook time: 2 h 15 min
Yield: 4
Ingredients: 500g/1lb 2oz basmati rice; 40g/1½oz ghee or vegetable oil; 1 large onion, finely chopped; 2 sticks of cinnamon; 6 cardamom pods; 3 black cloves; 2 whole black loomi (dried black lime); 3 bay leaves; 3‑4 cloves of garlic, minced; ½ tbsp freshly grated ginger; 1 medium chicken, cut in half lengthways or quartered; 1 tbsp double‑concentrate tomato puree; 400g/14oz can of chopped tomatoes (fresh chopped tomatoes can be used); 1 chicken stock cube (the best brand to use is Maggi, which is used in every household in Saudi Arabia); Zest of 1 orange; Sea salt For the aromatic kabsa spice mix; 6 strands of saffron; 1 tsp black pepper; 1 tsp red chilli powder; 1 tsp ground coriander; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 1 tsp ground cardamom; ½ tsp ground cumin; ½ tsp ground turmeric; ½ tsp powdered loomi (dried black lime); To garnish; 2 tbsp ghee or vegetable oil; 75g/3oz blanched and halved almonds; 150g/5oz carrots, grated on the large holes of a box grater

VMG Recipes