KABSA SAUDI FOOD WITH EMAN KABSA INGREDIENTS 1/3 CUP OIL 2 CUPS ONIONS 1/2 TSP GRATED GINGER 600G CHICKEN 1 TBSP SALT 1/2TBSP ORANGE ZEST 1/2TBSP BLACK PEPPER 1/2TBSP FINELY GRINDED CARDAMON 1 PIEACE DRIED LEMON 1/2 TSP CINNAMON POWDER 1/4TSP CLOVES POWDER 1TBSP TOMATO PASTE 2 CUPS TOMATO (FINELY CHOPPED) KABSA TOPPING 1/3CUP ALMONDS(BOILED, CLEANED, CUT IN HALF) 1/3CUP RAISINS (ROASTED LIGHT BROWN) KABSA MAIN DISH 1 1/2CUP LONG GRAIN RICE (SOAKED WATER 45MIN) 2CUPS SHREDDED CARROTS KABSA INGREDIENTS 1) ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER. COOK TILL BROWN. 2) ADD THE 600G CHIKEN, AND COOK TILL BROWN. 3) ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED) 4) ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT. KABSA TOPPING 1) ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER. 2) THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY. ONCE BROWN, PUT IT ON TISSUE PAPER. KABSA MAIN DISH 1) ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN. 2) TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS. COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP. COOK FOR 25MIN ON MEDIUM HEAT. SERVING 1) SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP. BEL HANAA WAL SHEFA!!!
Posted on: Tue, 08 Jul 2014 12:40:37 +0000
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