EASY SAUDI KABSA (ZAINAB'S) (GLUTEN FREE)
Tasty. Chicken with spiced yellow rice & a nice tomato sauce or if you are tomato free serve it with Recipe #359835 used to replace the tomato puree. Modified from http://arabicbites.blogspot.com
Provided by UmmBinat
Categories Chicken Breast
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 20
Steps:
- Season chicken breasts with olive oil, salt and pepper, cook over high heat, turning when golden.
- Rince basmati rice well and soak in cold water for 20 minutes.
- Drain.
- In a deep pan add all ingredients under rice heading, bring to boil, reduce heat and simmer covered on low for 14-20 minutes until done.
- For the sauce stir all the ingredients under daqous heading in a medium pot.
- Simmer until well combined over low heat adding additional liquid if needed.
- Serve chicken breast alongside basmati rice with Daqous & a green salad.
- Enjoy.
SAUDI CARROT BASMATI RICE (ZAINAB'S MOM'S)
I give this 5 stars. It's very delicious and a nice colourful presentation. I serve this along with a small whole roasted chicken and a fresh salad. Modified from http://arabicbites.blogspot.com.
Provided by UmmBinat
Categories Long Grain Rice
Time 40m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 7
Steps:
- Also required: 2 paper towels cut in half.
- Wash rice in a sieve until water runs clear.
- Soak rice for at least 15 minutes in a pot of cold water.
- Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them.
- Drain rice and add all ingredients to a large bottomed pot.
- Cover and bring to a boil.
- Reduce heat and simmer for 13-18 minutes, still covered.
- Uncover and fuff with a fork leaving it on the same burner.
- Place 3 of the paper towel pieces around the rim of the pot and cover tightly again.
- Use the forth one for any mess or save for later.
- Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice).
- Fluff again and serve.
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!
Provided by EmiratiWife2010
Categories Meat and Poultry Recipes Chicken
Time 2h10m
Yield 8
Number Of Ingredients 23
Steps:
- Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
- Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
- Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
- Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
- Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
- Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
- In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
- Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
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