Ingredients

Method

1. 1

   Heat olive oil in a large pot over high heat. Add the finely diced onions.

2. 2

   Brown the onions until they are deeply caramelized and dark brown. This is a crucial step for the dish's flavor.

3. 3

   Add the skinless chicken pieces to the pot with the caramelized onions.

4. 4

   Add the aromatics: cardamom, cinnamon, bay leaves, and lumi (dried limes). Stir to combine.

5. 5

   Add the tomato puree, chili peppers, kabsa seasoning, pomegranate molasses, and soy sauce. Sear everything together over high heat, stirring well.

6. 6

   Pour in the blended tomatoes and add a heaping pinch of salt. Let the mixture simmer for a couple of minutes.

7. 7

   Add approximately 6 cups of water, the whole garlic heads, and the chicken stock cube. Stir, cover the pot, and let it cook for 10 minutes.

8. 8

   While the chicken is cooking, wash the basmati rice.

9. 9

   Add the washed rice to the pot with the chicken and broth. The water level should be about 2-3 cm above the rice to ensure a juicy kabsa.

10. 10

    Bring the pot to a boil and let it cook uncovered for 6-7 minutes, until the rice grains begin to bloom.

11. 11

    Once the rice has bloomed, reduce the heat to a low simmer. Cover the pot and let it cook for an additional 20 minutes.

12. 12

    Transfer the finished kabsa to a large serving platter. Garnish with fresh lime slices and extra chili peppers.

13. 13

    Serve immediately, optionally with a sprinkle of hot sauce powder, and enjoy.