Yemeni Kabsa – Ingredients and Preparation Method

Yemeni Kabsa – Ingredients and Preparation Method

Yemeni Kabsa is a traditional, popular dish enjoyed across the Arab world. While the preparation method varies slightly from country to country, the core ingredients and flavors remain similar. Kabsa can be made with either meat or chicken and is often served at large gatherings due to its high nutritional value.

In this article from Arabi Cook (Arabicook.com), we will present the ingredients and preparation method for Yemeni Kabsa.

Ingredients for Yemeni Kabsa:

For the Kabsa:

• ½ chicken, cut into pieces
• 4 tablespoons vegetable oil
• ¼ teaspoon ground cardamom and ground cloves
• 1 medium-sized onion, finely chopped
• 1 large tomato, finely chopped
• ½ teaspoon ground cinnamon
• A pinch of ground saffron
• 1 tablespoon mixed spices
• 1 dried lime (lumi)
• 2 ½ teaspoons salt
• 1 ½ cups rice, soaked for 30 minutes
• 1 teaspoon cumin and 1 teaspoon ground ginger
• ½ teaspoon each of fennel, turmeric, black pepper, and ground coriander

For the sauce:

• 1 large tomato
• ½ or 1 whole green chili
• 1 garlic clove
• ¼ teaspoon sugar and salt
• ⅛ teaspoon ground coriander
• A small amount of cumin seeds

Preparation Method:

1. Prepare the Chicken:

   • In a medium-sized pot, heat the vegetable oil to prepare the chicken broth.
   • Sauté the onions in the oil, seasoning them with a small amount of black pepper and salt.
   • Add the chicken pieces and continue cooking until they turn golden brown.
   • Stir in the chopped tomatoes and cook for 30 seconds.
   • Season the chicken with ground cloves, cardamom, mixed spices, cinnamon, and saffron.
   • Add 2 cups of water to the chicken mixture, then add the dried lime (lumi) and bring it to a boil.
   • Lower the heat to a simmer and cook the chicken for about 60 minutes until fully cooked.
   • Add a little more salt to the chicken and cook for an additional 10 minutes.

2. Cook the Rice:

   • Add the soaked rice to the pot, then pour in the remaining 1 cup of water.
   • Increase the heat and bring the mixture to a boil, then reduce the heat to low and let the chicken and rice cook together for 20-30 minutes.
   • Once the chicken is fully cooked, turn off the heat and allow the rice to absorb the broth completely.
   • Cover the pot and let it sit for 15 minutes.

3. Prepare the Sauce:

   • Blend all the sauce ingredients (tomato, chili, garlic, sugar, salt, coriander, and cumin seeds) in a blender until smooth.
   • Chill the sauce in the fridge to serve alongside the kabsa.

Finally, serve the Yemeni Kabsa with the prepared sauce on the side. Enjoy this flavorful and satisfying dish!