Khabsa | FoodieAtlas

Ingredients

1 whole chicken (about 3-4 pounds), cut into pieces
2 cups basmati rice
2 large onions, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
2 tomatoes, chopped
1/4 cup tomato paste
1/4 cup vegetable oil or ghee
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1/4 teaspoon saffron threads (optional)
2 cups chicken broth
1/4 cup raisins (optional)
1/4 cup slivered almonds (optional)
Fresh cilantro or parsley (for garnish, optional)

Instructions

Prepare the Chicken

Heat the vegetable oil or ghee in a large pot over medium heat.

Add the chopped onions and cook until translucent.

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add the chicken pieces and cook until browned on all sides.

Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, cinnamon, black pepper, and salt. Cook for about 5 minutes until the tomatoes are softened and the spices are well incorporated.

Cook the Khabsa

Pour in the chicken broth and add the saffron threads if using. Bring to a boil.

Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the chicken is cooked through and tender.

Rinse the basmati rice under cold water until the water runs clear.

Add the rice to the pot with the chicken. Stir to combine.

Cover the pot and cook on low heat for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.

If using raisins and slivered almonds, stir them in during the last 5 minutes of cooking.

Serve

Garnish with fresh cilantro or parsley if desired.