Kabseh, as it's called in the Middle East, is a Byriani-like dish. It is one of the traditional dishes served in the Middle East. It is a unique mixture of rice, chicken, spices and vegetables topped with nuts. Every country and even different people have their own twist on this dish. Kabseh has its own spice mix; it is a mixture of cinnamon, cumin, cardamom, and black pepper. You can buy it ready at any Middle Eastern supermarket or Amazon or make your own mix. It is garnished with almonds and pine nuts. You can serve it with yogurt or as is. I had this dish for the first time when I visited Jordan last summer. It has so much flavor that you can't stop eating even long after you are full!
6 pieces boneless skinless chicken breast
5 tablespoons oil
1/2 stick butter
3 cloves garlic
2 sticks carrot, finely diced
1 bell pepper, finely diced
3 tablespoons cinnamon powder
3 sticks cinnamon
1 tablespoon cardomon powder
1 tablespoon nutmeg
4 tablespoons Bharat Kabseh (Kabseh Spices)
1 tablespoon black peppercorn
1 tablespoon black pepper
3 dried limes
2 bay leaves
4 cups fresh tomato puree
2 tblspns tomato paste
2 cups rice
2 cubes chicken bouillon
Fry chicken in oil & butter.
Add chopped onions and minced/squeezed garlic.
In separate pan, fry carrots in mazola. Remove from pan and do the same with the bell peppers.
On the chicken, add cinnamon powder, stick, cardomon powder, nutmeg, Bharat Kabseh, black pepper corn, black pepper, dried lime, bay leaves.
Add carrots and bell peppers and fresh tomato puree.
Add tomato paste and water and let boil. After 45 minutes, remove chicken and set aside, covered.
Add rice to the liquid and 2 cubes chicken bouillon.
When rice is cooked, serve topped with toasted nuts (I use slivered almonds.) and chicken with side of yogurt.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!