Chicken Kabsa

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HISTORY OF ARABIAN KABSA
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INTRODUCTION

• Rice-based dish served with a large portion of
  meat (chicken, camel, beef, lamb). 
• Originated from Saudi Arabia
• Traditional Saudi Arabian dish made with rice and
  meat. 
• Popularly known as makbus 

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INGREDIENTS

• Made with  long-grain rice , such
  as basmati, meat, vegetables, and a mixture
  of spices.
• Spices used in kabsa are generally black
  pepper, cloves, cardamom, saffron, cinnamon, black
  lime, bay leaves and nutmeg. 
• Main ingredient that accompanies the spices is
  the meat.
• Meats used are chicken, goat, lamb, camel, beef, f
  ish and shrimp.
• In chicken makbus, the whole chicken is used.

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• Spices, rice and meat are augmented
  with , peanuts, onions and sultanas. 
• The dish can be almonds and pine nuts garnished
  with ?ashu and served hot with daqqus which is a
  home-made Arabic tomato sauce.

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METHODS OF COOKING

• The popular way of preparing meat is
  called mandi. This is an ancient technique that
  originates in Yemen, where the meat is barbecued
  in a deep hole in the ground should be covered
  while the meat cooks.
• Another way of preparing and serving meat for
  kabsa is mathbi, where seasoned meat is grilled
  on flat stones that are placed on top of burning
  embers.
• The third technique is madghut. It involves
  cooking the meat in a pressure cooker.

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REFERENCE

• For Kabsa Recipe
• http//www.nestle-family.com/recipes/english/chick
  en-kabsa_8177.aspx

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THANK YOU