Kabsa

One thing I’ve learned in my long career as an ESL teacher is that the universal food is chicken and rice. Everyone loves it, whether they’re from China, Mexico, Burma, or The Phillipines. Whenever I ask a Saudi or Kuwaiti student about their favorite dish, their response is inevitably kabsa, a complex and spicy version of good old chicken and rice. Kabsa was the centerpiece of a memorable dinner party I attended on the floor of a student apartment last year, but I hadn’t tried making my own until today. Naturally I wanted to do it in the Instant Pot which made things quick and easy once the spice blend was assembled. I put this together after reading a number of different recipes, adjusting for things like my dislike of cloves and fennel’s ability to overpower a dish. It was a hit exactly as I made it, so I’m writing it down for posterity.

Servings: 6

subheading: Spice Blend:

1 t black peppercorns

Seeds from 4 black cardamom pods

1 t coriander seed

½ t fennel seed

I cinnamon stick

Exactly 2 cloves

1 t powdered ginger

½ t Aleppo pepper flakes

1 t ground turmeric

subheading: Kabsa:

1 cut up chicken or 2 lb bone-in breasts/thighs.

2 T kabsa spice blend

2 C basmati rice, soaked for 30 minutes and drained

3 T olive oil

1 onion, diced

5 green cardamom pods, crushed

1 cinnamon stick

1 T finely chopped fresh ginger

4 garlic cloves, minced

2 T tomato paste

Salt and black pepper to taste

2 C chicken broth

Make spice blend: toast first 6 ingredients in a cast iron pan until fragrant. Cool and grind to a powder. Stir in ground spices and mix thoroughly.

Rub chicken pieces with kabsa spice blend and set aside.

Soak rice in water and set aside.

Set Instant Pot to sauté. Add olive oil and heat.

Add onions and saute until translucent.

Add cinnamon stick and crushed green cardamom pods and sauté until fragrant.

Add ginger, garlic, and tomato paste. Sauté a couple of minutes.

Add chicken and cook for a few minutes until beginning to brown.

Add chicken broth and drained rice. Cover, lock the lid into place, and push the pressure release knob back to the sealing position. Hit the cancel button. Use the manual button and set for 10 minutes.

Once the IP beeps, let rest for 5 minutes, then release remaining pressure and serve.

Servings: 6

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