Ingredients
-
500 g basmati rice
-
2 dried limes, finely chopped
-
250 g fresh tomatoes
-
50 g garlic cloves, peeled and finely diced
-
1/2 teaspoon salt
-
1 tablespoon fresh coriander, chopped
-
50 ml olive oil
-
2 tablespoons kabsa spice mix (OR use the following spices, 1 teaspoon cardamom seed, 1 teaspoon black pepper, 1 teaspoon cumin)
-
-
250 g fresh tomatoes
-
100 g of fresh mint, leave
-
5 g salt
-
50 g green chili peppers
-
250 g onions, peeled and diced
-
1 kg chicken piece
Instructions
- Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
- Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
- Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
- Remove the lid, stir well and serve with the following sauce.
- Accompanying Sauce.
- Skin the tomatoes and mix all the ingredients together, season to taste.
- Serve the Kabsa with the tomato sauce and flatbreads.
- NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.