The Middle East’s most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos)

by Middle Eats
The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa

chicken and rice (Machboos) are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Kabsa, Makboos, or Machboos is one of the best chicken and rice dishes on earth. It’s seasoned with over 10 amazing spices and is packed full of exciting and delicious flavors. This dish is the national dish of many Gulf countries and I’m certain you will really love it

  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
  • The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa

Follow along with the ๐Ÿ“ recipes below๐Ÿ‘‡๐Ÿพ๐Ÿ‘‡๐Ÿพ

The Middle Easts most FLAVOURFUL chicken and rice Gulf Kabsa
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chicken and rice (Machboos)

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Chicken Stock:

  • 1 Large Chicken (about 1.5kg or 3lbs)
  • 400g (14 oz) chopped tomatoes
  • 2 medium onions
  • 2 large garlic cloves
  • 250ml (1 cup) of water
  • 30ml (2 tbsp) oil
  • 30g (2 tbsp) tomato paste
  • 2 tsp salt
  • 1 tsp each of
  • Turmeric
  • Ground Cumin
  • Ground coriander
  • Black pepper
  • 1/2 tsp each of
  • Ginger
  • Cardamom
  • Paprika
  • Ground Loomi (Black Lime)
  • 1/4 tsp Cinnamon
  • 1/4 tsp Cloves

Rice:

  • 2 cups Basmati rice
  • 2 Tbsp oil
  • 2 medium onions
  • 2 green chillies
  • 2 Red chillies
  • 1 Cinnamon quill (1/2 Tsp Powder
  • 2 Bay leaves
  • 2 Loomi (Black Lime) (1/2 Tsp Powder)
  • 5 Cardamom Pods (1/2 Tsp Powder)
  • 3 Cloves (1/8 Tsp Powder)
  • 2 Tsp Salt
  • 1 Tsp Black Peppercorns (1 Tsp Powder)
  • 1/2 Tsp Cumin seeds (1/4 Tsp Powder)
  • 30g (2 Tbsp) Tomato Paste

Topping:

  • 150g (5.25 oz) shredded carrot
  • 60g (2 oz) Slivered almonds or cashews or pinenuts
  • 40g (1/4 cup) sultanas
  • 40g (1/4 cup) raisins
  • 2 medium onions
  • 4 Tbsp oil
  • 1 Tbsp butter
  • 1/2 Tsp each of
  • Ground Loomi (Black Lime)
  • Black Pepper
  • Turmeric
  • Ground Ginger
  • Ground Cloves
  • Cinnamon
  • Ground Cumin
  • Cardamom
  • Salt

Instructions

To make the stock:

  1. Place a pot on the stove on medium heat and add the oil
  2. Dice your 2 onions into a medium dice and add to the pot
  3. Saute for 5 minutes until softened, then add the spices, salt and tomato paste
  4. Fry for 2-3 minutes more then add the chicken, stir to combine well
  5. Add the chopped tomatoes, garlic and water. Bring to a boil then reduce to a simmer and let it sit on medium-low heat for 25 minutes
  6. Remove the chicken when the time is up and strain the stock from any pieces

To make the rice:

  1. Slice the onions into thin strips
  2. Place your oil in the pot on medium heat and add your whole spices. Toast for a few minutes until fragrant
  3. Add in the onion and mix with the spices, then deglaze the pot with some water
  4. Saute the onions for 5-8 minutes until completely softened
  5. Add the tomato paste and salt, then wash the rice and add it
  6. Flatten the rice, then pierce the chillies and add them to the pot
  7. Add stock to the pot until the rice is barely covered (Save some stock for the chicken)
  8. Bring to a boil for a couple of minutes until the stock is absorbed, then turn the heat down to low
  9. Cover and let steam for 20 minutes

To make the topping:

  1. Soak the sultanas and raisins for about 1 hour
  2. Shred your carrots
  3. Toast the nuts for around 3-5 minutes until golden
  4. Add the oil to a pot and fry the onions until a very dark brown colour
  5. Mix together all the ingredients

To finish the dish:

  1. Glaze the chicken pieces with the stock, then bake at 180c or 350f for 15-20 minutes
  2. Add the topping onto the rice in the pot once it has cooked, and allow to steam for an additional 5 minutes
  3. Remove the topping from the pot once wilted and fluff the rice up with a fork

To plate:

  1. Add a layer of rice to a platter
  2. Add plenty of the topping to the rice
  3. Place the chicken and chillies on the rice
  4. Garnish with parsley and more nuts
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:46 Making the Kabsa Stock
3:28 Cooking Kabsa rice
5:15 Assembling the Kabsa topping
7:31 Bringing it all together
9:05 Taste test + Review

Recipe video


Enjoy

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