Name: Saudi Chicken Kabsa (Kabsa Dajaj) with Vegetable Salata Harra
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Saudi Arabian (Middle Eastern)
Ingredients: 1200 g Chicken (bone-in thighs/drumsticks), skin on or off; 2 medium Onions, finely diced; 6 cloves Garlic, minced; 3 medium Tomatoes, grated or finely chopped; 2 tbsp Tomato paste; 2 medium Bell peppers (any color), sliced; 2 medium Carrots, cut into thick batons; 500 g Potatoes, cut into large chunks; 350 g Basmati rice, rinsed and soaked 20 minutes, drained; 3 tbsp Neutral oil or ghee; 900 ml Chicken stock or water (hot); 2 leaf Bay leaves; 6 pods Green cardamom pods, lightly crushed; 1 stick Cinnamon stick; 4 cloves Whole cloves; 1 tsp Black peppercorns; 2 tsp Ground cumin; 2 tsp Ground coriander; 1 tsp Ground turmeric; 1 tsp Ground black pepper; 2 tsp Sweet paprika; 1 piece Dried lime (loomi), pierced (or 1 tsp lime zest + 1 tbsp juice); 2.5 tsp Salt; 2 tbsp Fresh lemon juice (for salata); 15 g Fresh cilantro or parsley, chopped (optional but classic); 1 piece Fresh green chili, minced (optional, for heat)

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Saudi Chicken Kabsa (Kabsa Dajaj) with Vegetable Salata Harra | Chop-Chop

Ingredients

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Ingredients

Preparation

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