ITA AN ARABIC RECIPE ORIGINATING FROM SAUDIA ARABIA BUT ALSO COMMONLY EATEN IN UAE.TRULY ARABIC
In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardamom stirring until browned on medium high heat.
Add boiling water to the boiler-pot until half full.
Add salt according to your own taste, 2 heaping tablespoons of cardamom, 2 heaping teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and the raisins to the already browned onions.
Stir on medium heat and try a little of the broth (add spices to suit your own taste).
Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.
Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F. & bake.
Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kabsa broth that you had previously set aside in a bowl.
Bring the Basmati rice, the Kabsa broth and all the ingredients to a boil, then immediately turn down heat to low and cover sealing tightly again with aluminum foil.
Cover with a lid over the aluminum foil. Do not open or peek at it for at least 10 minutes.
Then periodically check to see if rice is light and fluffy, but do not stir rice.
The Kabsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn\’t overcook and become dry.
The chicken should be moist. Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the Basmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished.
Do not mix the water and rice, just add over the top.
Serving Directions: Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with boiled eggs or fries