Traditional Saudi Kabsa Rice Bowl

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large heavy-bottomed pot or deep pan, heat the vegetable oil or ghee over medium heat.

3.Add the sliced onions and sauté until golden brown and caramelized, about 10-12 minutes, stirring occasionally to prevent burning.

4.Add the minced garlic and cook for another 1-2 minutes until fragrant.

5.Add the chicken pieces or lamb chunks to the pot and brown them on all sides, about 5-7 minutes.

6.Stir in the chopped tomatoes and grated carrot, cooking until the tomatoes soften and the mixture thickens, about 5 minutes.

7.Add the kabsa spice mix, ground cumin, coriander, turmeric, paprika, and salt. Stir well to coat the meat and vegetables with the spices.

8.Pour in the chicken or lamb broth, bring to a boil, then reduce the heat to low and cover. Simmer for 30-40 minutes until the meat is tender and cooked through.

9.Remove the meat pieces and set aside, keeping them warm. Strain the broth if desired to remove any solids, then return the broth to the pot.

10.Add the drained basmati rice to the broth, stir gently, then pour in the saffron water evenly over the rice.

11.Cover the pot tightly and cook on very low heat for 20-25 minutes, or until the rice is fluffy and all liquid is absorbed. Avoid opening the lid during this time to ensure proper steaming.

12.Once the rice is cooked, gently fluff it with a fork and layer the cooked meat on top.

13.Garnish with chopped fresh cilantro or parsley, toasted slivered almonds, and raisins if using.

14.Serve the kabsa rice bowl hot, accompanied by a side of fresh salad or yogurt for a complete meal.