I hope you like this delicious Chicken and Rice recipe. One thing I forgot to mention is that the topping is completely optional. It adds another layer of flavours to the dish, but if you wanted a quicker version then maybe consider adding some sultanas at the end of the cooking time. If you want to the channel and help us make better videos, check out our Patreon www.Patreon.com/MiddleEats. I've started posting more regularly on there and will share the plans for our Ramadan schedule. We've also got a new goal of reaching $200, this would allow us to get some better equipment for filming. Thank you!
As a city boy that loved (and took for granted) the food variety available there, and has had to move into a more isolated rural community for work with very limited food options, your channel has been a life saver and a breath of fresh air for us. Thank you!
Thank you Rhugor, and thank you so much for becoming a patron. It really means a lot to me and helps the channel out immensely! Hope you make many delicious meals from these recipes.
Dude, you have single-handedly introduced me to Middle Eastern food and I love it. I've made several of your recipes now and they've all been great. Especially Toum.
My middle eastern roommates from university used to make this all the time. We would eat with our hands on the floor and it was very unusual and difficult for me to do at first, because the way they mush the rice into their hand was hard at first. They would make it so often, eventually I would just walk in, sit and eat with my hand without a second thought. I miss that stuff!
Thank you, thank you, thank you💐💐💐💐 I wish I could like this video a million times. I love that you and your wife have worked hard to make everything timely and clear. That all ingredients and instructions are written and you also make a point to demonstrate and repeat instructions verbally. Please, please don't leave this method of teaching because it's the only reason I've subscribed and keen to hear more from you. I haven't cooked anything elaborate for over 10 years due to ill health but I think this recipe might just return me to the kitchen.xx
Aww thank you Amina, that's very kind of you! I always want to make the recipes as approachable as possible even if at first they might seem difficult, so I'm happy that you are finding them useful. I hope your health improves and that you are able to cook many delicious meals once more. Thank you!
Indeed this dish was a crowd pleaser! I have cooked it for 2 different friends invitations, and both groups loved it so much and asked for the recipe and i sent them your video😍 thank you!
I’m an Indian born and raised in KSA. My dream is to master or at least attempt to master middle eastern food. Your channel is my way to reach my goal. Keep up the great work! Cheers!
I finally made this tonight! Thank you so much for teaching me how, and for teaching me what the "black balls" at the Middle Eastern market could be used for. I'm glad I made the optional topping -- I think it might be mandatory! Those caramelized onions... those fried slivered almonds!! It was met with mixed feelings with the family, but we have one very picky eater. He didn't like it because it was so heavily spiced. My mother loved it, though, because it was so heavily spiced! Thank you again, and please keep doing what you're doing!
Thanks brother. Just made a simplified version of this as its not easy to find some ingredients in my part of the world. It was amazing as always. Rivals your shawarma recipe for home made classic middle eastern meals. Love your work.
I did this a couple days ago and it was amazing. I however didn't use the whole spices for the spices for the rice. I just cooked the chicken, strained the stock and then returned the chicken to the pot, added the rice and then the stock. I also added some water to cover the rice by 1-2 cm. I topped it at the end with roasted/fried almonds, and it turned out amazing.
I made this today but didn’t add the chilies or the loomi and the rice tasted delicious! Especially with the topping (I made it without the onion). The chicken was succulent and oozed with flavour. It took me longer than expected but was worth it in the end. Thank you for your brilliant recipes! They are the closest thing I have found to what feels like familiar Middle Eastern cuisine.
Obi my brother! If chicken kabsa includes 10 main spices that gives it a flavorful taste, you are the only "ingredient"(UA-camr) that makes UA-cam more flavorful to the viewers! If I were your neighbor bro, I am sure that you would send me some tasty food everyday!!! 🤣🥰
Well it's not always a matter of more spices = better, but in this case it is! 😁 Of course, but if the food is too good there wouldn't be any leftovers.
I made this! However, I doubled the recipe to make it for my family and it was absolutely delicious! I personally minced and added much more garlic to my stock since I like more garlic. But this was an amazing video! Extremely clear demonstration and instructions. Thank you! :)
This was really delicious. I find that the chicken is less flavoursome when its so big so I use 1kg drumsticks instead. Now it comes out super duper amazing. Thank you so much for this!
Oh my! I just finished cooking this dish, and it's one of the best meals I've ever had! The flavours are great, and it's not that pretentious as it may seem. Honestly, I'm so happy with the result, will cook it again soon! Keep up the good work! Thank you, sir!
What a dish! I just had supper and nevertheless Î'm sitting here drooling.This is just my flavour profile and made its way to the to-cook list right away.
This dish is hands down the most fragrant and aromatic rice cooked in spice mixtures I've ever had. It's like every grain is infused with an enormous depth of flavour.
Thank you Obi for this wonderful recipe! I must give it a try to change up our regular machboos that we have 😋🥰 Machboos/makboos is always slightly different per household to make it to their liking. Our house doesn't use tomatoes in the stock and have saffron added to the last step of rice making, resulting in slightly different variation. The chicken in our machboos is fried to end up with a crispy skin. For our regular less fancy version, our topping has soaked and drained yellow split lentils that are quickly stir fried with onion, garlic and spices to give a crispy touch to replace the nuts! And finally, our inclusion of tomatoes comes in as side sauce that is a combination of shatta and tomato sauce much like the topping for koshari. I looove this dish and how customisable it is!! Thank you again for all your efforts and bringing it to light for a new audience
Thanks for sharing that with me and yes just like you said it changes a lot from one house to another. That sounds very interesting, especially the crispy skin! I hope you like this one. Thank you
I love how your smart ass humour comes through more now than in earlier videos. Once I get my kitchen fixed my daughter and I will be binging on your recipes. Maybe it's just me, but your bowls of all the spices are just, well, sexy. I can just imagine all that gorgeous flavour!
This video is amazing and pretty much accurate but as a middle eastern myself I feel like it’s a little more advanced or complicated cause usually kabsa is way simpler and easier and quicker to make and still keeps the deep flavor the same
Don't know much Middle Eastern food. Very glad I got this channel suggestion because this dish looks awesome and I'd love to try some more of your dishes. Quickly liked and subscribed.
This is so amazing... I don’t really cook. But I love to watch such videos. Makes we wish I can travel to such countries. I love spice markets. Those burned lemons are the most exotic item on the list.
Burned lemon we do not make it we just buy it and you can make it with or with out tomato we use on or two tomates we blid the tomato in th blinder . The chef used a lot of ingredients .
Thank you, thank you. So looking forward to making this. I will not disappoint you, will not only wash the rice but will also soak it for 30 minutes.😁 Have always soaked basmati rice before cooking.
No problem at all, I hope you really enjoy it! If you soak the rice, just remember to use a bit less liquid when cooked. Be sure to send us some photos on Instagram!
Thank you for all the lovely recipe that you share… plz guide us must have spices in the kitchen for Mediterranean cooking. Allah bless you and put more barakah in your effort.
Love your videos! It's been wonderful to visit my local middle eastern market now and actually recognize spices and ingredients and know how to use them. I've been enjoying experimenting with your recipes and flavors, thank you!
Thank you Rachel, glad you are liking them! I've been thinking of one day doing a tour of a Middle Eastern or Turkish grocery store. Maybe one day when I find a good one to film in! Hope you like the recipes.
Just made this dish for my family. I have to admit, I was raging a bit with all the steps but my goodness this dish came out amazing! My young kids don’t particularly like spicy food, so I was a bit worried about the chilis but, the dish was completely safe to eat for all. Looking forward to trying more of your recipes, Obi!
Lived in the middle east almost all my life. Although mandi and shawarma are pretty famous here in Pakistan, I didn't find any restaurant that serves Kabsa. Definitely going to make it at home.
Nice recipe 😋 PS for anyone want more nommi uses, you can make them into tea by removing the dried lemons seeds or poke a hole in whole lemon and boil them with water and done, you can sweeten your cup with sugar and enjoy ;)
I'm from Oman (east of Arabia). We learn about those black limes (they're limes and not lemons) in our history class, Oman is famous for its marine history, sailors used to have an illness (scurvy disease) because of the lack of vitamin C. That's basically why sailors started drying limes and taking it with them to eat during their sails.
This is an extraordinary recipe. It takes a great deal of time and effort, but the taste is fantastic. I would encourage people to make this with boneless lamb leg; it's actually even better than the chicken version. Just clean up a leg of lamb from silverskin (scale it up proportionally) and then the entire recipe is the same except you pressure cook it for 30 minutes. It comes out beautifully tender. Then hang on to the extra stock (you will have a lot) and recombine the meat with some of the stock to moisten it further. Serve on top of the rice with the topping, and you're golden. I keep the stock around for people to use as sauce, kind of like what Moroccans do with couscous broth.
I love your videos. You are thorough with your recipes and I appreciate you adding the ingredients and directions. I cannot wait to make this, looks stunning and delish. I was salivating as I am watching this. Thank you!
Love your videos man! I went to a Palestinian restaurant when I was a kid and they made something called Msakhan! Would love to see your rendition of it.
Hi, Just wnated to say i made this recipe, i made some changed i added some canned choped tomatied and carrorts with the rice mixed together and it added an amazing flavour and i skipped the topper and just added roasted almonds, i will make this revipe fro the second time today :) Thanks for sharing will try some of your others aswell but i am currently stuck on replay for this one :D
@@myluresstuckinatree2111 Some people enjoy cooking for its own sake, and don't mind going the extra mile for maximum flavor. This isn't meant to be a weeknight dinner for busy families - it's something that you tackle for a Sunday meal or a special occasion, in order to provide your friends/family/guests with a special experience. Clearly, you're looking for something different from a recipe. That's perfectly fine, but you don't have to be a dick about it.
Love your channel. Might I suggest commenting on portions or servings per recipe? Some videos do mention them, but for others it is hard (for an amateur) to estimate.
I dipped my toes into an Obi & Salma recipe and made this yesterday. Had a BLAST doing it - so much mise en place! So. Many. Onions. And it was my first time using loomi - OMG those smell AMAZING. Question - are the spices in the topping supposed to be raw and not bloomed? The finished topping after steaming still tasted of raw spices. The chicken broth and therefore the rice was much more balanced. Will probably make the beef shawarma recipe next!
First of all thank you for your efforts, you’re really terrific. What people don’t know about Kabsa is that they think Kabsa relies heavily on ingredients so they decide not to make it because it’s not easy to have middle eastern ingredients outside of the middle east. But in fact it’s a dish that relies heavily on the technique, don’t worry about the ingredients, make your own Kabsa with what ever you want. Because what defines Kabsa is the technique not the ingredients. And keep it as simple as you can but focus on your technique and trust me you can top the complex version of it - for example: my mom does this complex version and it’s delicious but it’s no where near my aunt’s Kabsa; she make it simple but unbelievably delicious and that’s by being technical. Not to mention that Kabsa is a great way to learn cooking, because you use most of the cooking skills. How to dice, sauté, sear, boil, steam and broil. How to deal with protein, carbs and veggies. Simply how to creat layers of flavor with each component. So my advice to you as a saudi who eats Kabsa almost everyday, learn the simple basics of cooking and trust me you’ll be the best at it, because this dish evolves all your cooking skills.
Short cuts and instapot adaptations. Cook all 6 onions at once (thin slices/strips) and divide later. I did this in a electric lunch box (mini rice cooker-no baby sitting required just patience) but could be done in the instapot on low saute setting and cycling the heat if needed. Prepare the 3 spice mixes at the same time. Lots of them repeat and I needed the mortar and pestle for a few of the powders. Note: 1 tsp of Corriander seeds missing in the rice recipe. Stock instructions the same. I had chicken legs so I cooked for 5 minutes on high pressure setting, rested for 5 minutes at pressure, released pressure, removed chicken, mashed sauce (fairly smooth and thick after cooking) and moved to bowl. For large pieces of chicken, 6-7 minutes should be good; you can adjust the cooking in the oven later. Chicken was dipped in the sauce and to coat. Rice instructions the same (added the raisin soaking water; it was tasty). Cooked rice mixture for 6 minutes at high pressure (rice had soaked for an hour), rested for 5 minutes and then pressure was released. Add the topping to the rice, cover and reseal the instapot and wait for 7-10 minutes. ...and thank you for your channel and the wonderful recipes.
Thanks for uploading these very helpful videos. I'm not sure what the dish is called, but at my wedding we had a rice dish cooked by a Yemeni woman, so I'd assume it's a Yemeni dish. It was lamb over rice topped with raisins and almonds. The rice was more of a yellowish color. It was amazing and I never forgot how good it was. I think it may have been called mandi. Anyway, I'd love to see your take on in and hopefully replicate it.
No problem at all. I'm glad you enjoyed it. So it could be Mandi or it could be Haneeth. They cook both of them in Yemen and both have a yellow rice that they are served with. I'm hoping to cover them both sometime in the future. This kabsa is a bit similar to Mandi, so maybe try making this and see if you like it. It can of course be made with lamb
Assalum alykum i like the recipe tastes amazing I would suggest to fry raisins and carrots and soak almonds overnight and boil them if needed to become soft and than fry them and about rice if you cook them 10 minutes covered than mix them than adjust them with spoon than cook 10 minutes covered than it should not burn at the bottom in sha Allah . And it is good to use powder spices to not come across them while eating like cardamom and pepper and black lime . The best to use whole spices only in borsch.But as always I am amazed of your skills of making research to prepare wonderful recipes like this one Masha Allaaaaah.Keep going!!!
I had a delicious, spicy Chicken and rice dish when flying Qatar Airways to Doha years ago, and think this was it! The chicken was in small pieces, however. I have no possibility of finding black lemon where I live - is there anything I can use as a substitute?
You can use fresh lime or lemon and cut them into tiny cubes and do not use much, maybe 3 or 4 small slices are enough or you can use nothing at all. I'm Saudi and I hope you can enjoy the dish!
I hope you like this delicious Chicken and Rice recipe. One thing I forgot to mention is that the topping is completely optional. It adds another layer of flavours to the dish, but if you wanted a quicker version then maybe consider adding some sultanas at the end of the cooking time.
If you want to the channel and help us make better videos, check out our Patreon www.Patreon.com/MiddleEats. I've started posting more regularly on there and will share the plans for our Ramadan schedule. We've also got a new goal of reaching $200, this would allow us to get some better equipment for filming. Thank you!
As a city boy that loved (and took for granted) the food variety available there, and has had to move into a more isolated rural community for work with very limited food options, your channel has been a life saver and a breath of fresh air for us. Thank you!
Thank you Rhugor, and thank you so much for becoming a patron. It really means a lot to me and helps the channel out immensely! Hope you make many delicious meals from these recipes.
Do I need to add the spices a second time if I cook the Kabsa in one pot without straining ?
Can you come make it for me I’m too lazy
@@megandrosuk6100 time and location and i'll be right there
Dude, you have single-handedly introduced me to Middle Eastern food and I love it.
I've made several of your recipes now and they've all been great. Especially Toum.
Thanks James! Be sure to send us some photos on instagram, I'd love to see your results. The Toum is definitely a winner
My middle eastern roommates from university used to make this all the time. We would eat with our hands on the floor and it was very unusual and difficult for me to do at first, because the way they mush the rice into their hand was hard at first. They would make it so often, eventually I would just walk in, sit and eat with my hand without a second thought. I miss that stuff!
That is such a vibe. Thats what life's all about "A memory". P.S the best chicken and rice dish in the world is Biryani and its not even a contest.
Were they Saudi? And if you don’t mind me asking what Uni did you all go to?
That sounds like an amazing experience
@@faranqamar8130biryani is mid compared to Palestinian maclouba 😅
I have never seen Palestinians eat rice with their hands, but we do eat many other things with our hands.
As a Saudi .. I approve this recipe.
Keep up the great work Obi
agree, its saudi aprroved.
I've made this recipe and trust me, it's bussssin
Thank you, thank you, thank you💐💐💐💐
I wish I could like this video a million times. I love that you and your wife have worked hard to make everything timely and clear. That all ingredients and instructions are written and you also make a point to demonstrate and repeat instructions verbally. Please, please don't leave this method of teaching because it's the only reason I've subscribed and keen to hear more from you.
I haven't cooked anything elaborate for over 10 years due to ill health but I think this recipe might just return me to the kitchen.xx
Aww thank you Amina, that's very kind of you! I always want to make the recipes as approachable as possible even if at first they might seem difficult, so I'm happy that you are finding them useful. I hope your health improves and that you are able to cook many delicious meals once more. Thank you!
Indeed this dish was a crowd pleaser! I have cooked it for 2 different friends invitations, and both groups loved it so much and asked for the recipe and i sent them your video😍 thank you!
Just made this dish... It's mind-blowing how good the flavors are! Thank you @Middle Eats for introducing me to this dish.
I must say, not only are your recipes easy to follow and look delicious, your smile and genuine positivity makes me come back!
I’m an Indian born and raised in KSA. My dream is to master or at least attempt to master middle eastern food. Your channel is my way to reach my goal. Keep up the great work! Cheers!
Brilliant no nonsense exposition. I reckon this recipe deserves a three-year university course. Worth it.
I finally made this tonight! Thank you so much for teaching me how, and for teaching me what the "black balls" at the Middle Eastern market could be used for. I'm glad I made the optional topping -- I think it might be mandatory! Those caramelized onions... those fried slivered almonds!! It was met with mixed feelings with the family, but we have one very picky eater. He didn't like it because it was so heavily spiced. My mother loved it, though, because it was so heavily spiced!
Thank you again, and please keep doing what you're doing!
Thanks brother. Just made a simplified version of this as its not easy to find some ingredients in my part of the world. It was amazing as always. Rivals your shawarma recipe for home made classic middle eastern meals. Love your work.
I did this a couple days ago and it was amazing. I however didn't use the whole spices for the spices for the rice. I just cooked the chicken, strained the stock and then returned the chicken to the pot, added the rice and then the stock. I also added some water to cover the rice by 1-2 cm. I topped it at the end with roasted/fried almonds, and it turned out amazing.
I really enjoy your videos! Clean, direct, no unnecessary shenannigans. All around calming and appetizing to watch.
I watched so many tutorials no one spoke about the topping!This is simply the best recipe out there, much love and support!
I made this today but didn’t add the chilies or the loomi and the rice tasted delicious! Especially with the topping (I made it without the onion). The chicken was succulent and oozed with flavour. It took me longer than expected but was worth it in the end. Thank you for your brilliant recipes! They are the closest thing I have found to what feels like familiar Middle Eastern cuisine.
Obi my brother! If chicken kabsa includes 10 main spices that gives it a flavorful taste, you are the only "ingredient"(UA-camr) that makes UA-cam more flavorful to the viewers! If I were your neighbor bro, I am sure that you would send me some tasty food everyday!!! 🤣🥰
Well it's not always a matter of more spices = better, but in this case it is! 😁
Of course, but if the food is too good there wouldn't be any leftovers.
I made this! However, I doubled the recipe to make it for my family and it was absolutely delicious! I personally minced and added much more garlic to my stock since I like more garlic. But this was an amazing video! Extremely clear demonstration and instructions. Thank you! :)
Great job, I'm glad you liked it!
:) kabsa is usually introduced as a meal for lunch in KSA and it is taster with chicken meat and green salad the arabic way
This was really delicious. I find that the chicken is less flavoursome when its so big so I use 1kg drumsticks instead. Now it comes out super duper amazing. Thank you so much for this!
I will watch this reçipe next day very enteredting for me thanks for sharing i will thumbs up then.
I MADE THIS!! I do suggest watching the video a few times before you attempt it.
I love this channel so much
Ouf! The looks of it, the colors, spices and all. Just beautiful.
Oh my! I just finished cooking this dish, and it's one of the best meals I've ever had! The flavours are great, and it's not that pretentious as it may seem. Honestly, I'm so happy with the result, will cook it again soon! Keep up the good work! Thank you, sir!
🤙🏻
Amazing i must try. I love qabli palau the most
What a dish! I just had supper and nevertheless Î'm sitting here drooling.This is just my flavour profile and made its way to the to-cook list right away.
This dish is hands down the most fragrant and aromatic rice cooked in spice mixtures I've ever had. It's like every grain is infused with an enormous depth of flavour.
Thank you Obi for this wonderful recipe! I must give it a try to change up our regular machboos that we have 😋🥰
Machboos/makboos is always slightly different per household to make it to their liking. Our house doesn't use tomatoes in the stock and have saffron added to the last step of rice making, resulting in slightly different variation. The chicken in our machboos is fried to end up with a crispy skin. For our regular less fancy version, our topping has soaked and drained yellow split lentils that are quickly stir fried with onion, garlic and spices to give a crispy touch to replace the nuts! And finally, our inclusion of tomatoes comes in as side sauce that is a combination of shatta and tomato sauce much like the topping for koshari.
I looove this dish and how customisable it is!! Thank you again for all your efforts and bringing it to light for a new audience
Thanks for sharing that with me and yes just like you said it changes a lot from one house to another. That sounds very interesting, especially the crispy skin! I hope you like this one. Thank you
Thank you Omi!
I love how your smart ass humour comes through more now than in earlier videos. Once I get my kitchen fixed my daughter and I will be binging on your recipes. Maybe it's just me, but your bowls of all the spices are just, well, sexy. I can just imagine all that gorgeous flavour!
I gotta work some personality into the videos somehow 😂. Can't wait to see what you and your daughter cook up. Also spices are always good looking!
This video is amazing and pretty much accurate but as a middle eastern myself I feel like it’s a little more advanced or complicated cause usually kabsa is way simpler and easier and quicker to make and still keeps the deep flavor the same
Don't know much Middle Eastern food. Very glad I got this channel suggestion because this dish looks awesome and I'd love to try some more of your dishes. Quickly liked and subscribed.
The PSA on the sieve is like a bad infomercial- love it!
This is so amazing... I don’t really cook. But I love to watch such videos. Makes we wish I can travel to such countries. I love spice markets. Those burned lemons are the most exotic item on the list.
Burned lemon we do not make it we just buy it and you can make it with or with out tomato we use on or two tomates we blid the tomato in th blinder . The chef used a lot of ingredients .
@@asasas9020 but his recipe is good, usually we buy the spice mix ready
I’m going to try this. Thank you ❤
This looks INCREDIBLE!
Thank you, thank you. So looking forward to making this. I will not disappoint you, will not only wash the rice but will also soak it for 30 minutes.😁 Have always soaked basmati rice before cooking.
No problem at all, I hope you really enjoy it! If you soak the rice, just remember to use a bit less liquid when cooked. Be sure to send us some photos on Instagram!
I made this today tasted very good. 😋
Cook this if you have all day or if whole family is ready to jump in. This is just overcomplicated. I admire you for completing it. It looks royal.
Thank you for all the lovely recipe that you share… plz guide us must have spices in the kitchen for Mediterranean cooking. Allah bless you and put more barakah in your effort.
Love your videos! It's been wonderful to visit my local middle eastern market now and actually recognize spices and ingredients and know how to use them. I've been enjoying experimenting with your recipes and flavors, thank you!
Thank you Rachel, glad you are liking them! I've been thinking of one day doing a tour of a Middle Eastern or Turkish grocery store. Maybe one day when I find a good one to film in! Hope you like the recipes.
Looks easy to make
Just made this dish for my family. I have to admit, I was raging a bit with all the steps but my goodness this dish came out amazing! My young kids don’t particularly like spicy food, so I was a bit worried about the chilis but, the dish was completely safe to eat for all.
Looking forward to trying more of your recipes, Obi!
WOW! thats absolutely a must
It is, I know you'd enjoy it!
Lived in the middle east almost all my life. Although mandi and shawarma are pretty famous here in Pakistan, I didn't find any restaurant that serves Kabsa. Definitely going to make it at home.
This video is amazing man. I wanna try this immediately.
This looks amazing. And quite straightforward. Worth trying. Thank you.
Nice recipe 😋 PS for anyone want more nommi uses, you can make them into tea by removing the dried lemons seeds or poke a hole in whole lemon and boil them with water and done, you can sweeten your cup with sugar and enjoy ;)
I hope that one day you make a montage of all your kitchen fails like the one at @3:15 as a bonus video!
I've been slowly collecting them all, next I'll set the kitchen on fire 😁
Wow, I had not heard of black lemons before. They sound fascinating. Thanks for sharing!
They are amazing, I do a yellow rice with them too. Check out that video, it's super delicious and simple.
I'm from Oman (east of Arabia). We learn about those black limes (they're limes and not lemons) in our history class, Oman is famous for its marine history, sailors used to have an illness (scurvy disease) because of the lack of vitamin C. That's basically why sailors started drying limes and taking it with them to eat during their sails.
@Yuzan thanks for sharing that. I'll definitely mention that in a future video!
Sounds like wonderful dish, will have to give it a go soon.
Thanks for the recipe.
I was hoping to see you make a Machboos. The spices are fantabulous. 😊❤
Would love to see a video on how to make Mansaf from Jordan.
He did it a while ago
I made this today, family really enjoyed it. Amazing...... God bless you!
I followed your recipe and it turned out so good! Thanks for sharing this with the world 🙏
Love it Chicken kapsa rice thank you for sharing host keep sharing and blogging
Will do, thanks for watching!
This is an extraordinary recipe. It takes a great deal of time and effort, but the taste is fantastic. I would encourage people to make this with boneless lamb leg; it's actually even better than the chicken version. Just clean up a leg of lamb from silverskin (scale it up proportionally) and then the entire recipe is the same except you pressure cook it for 30 minutes. It comes out beautifully tender. Then hang on to the extra stock (you will have a lot) and recombine the meat with some of the stock to moisten it further. Serve on top of the rice with the topping, and you're golden. I keep the stock around for people to use as sauce, kind of like what Moroccans do with couscous broth.
I am looking forward to trying this recipe! Thank you for sharing :)
Made this tonight!
Hey Obi this dish is beautiful mashallah! My hubby and I love it thanks 😊
I love your videos. You are thorough with your recipes and I appreciate you adding the ingredients and directions. I cannot wait to make this, looks stunning and delish. I was salivating as I am watching this. Thank you!
Looking forward to trying this. Would also love to see a chicken mandi recipe sometime in the future
I'm definitely cover Mandi at some point. This chicken is kind of close to Mandi in flavour, just without the smoke
Love your videos man! I went to a Palestinian restaurant when I was a kid and they made something called Msakhan! Would love to see your rendition of it.
Thank you! I actually did Musakhan last year, it's a pretty great recipe. Check it out.
I made your wonderful recipe was great thanx
Hi, Just wnated to say i made this recipe, i made some changed i added some canned choped tomatied and carrorts with the rice mixed together and it added an amazing flavour and i skipped the topper and just added roasted almonds, i will make this revipe fro the second time today :) Thanks for sharing will try some of your others aswell but i am currently stuck on replay for this one :D
Question: what do u suggest I do with the remaining 20 minutes of the day?
Use it to remove all the pretentious bullshit from this recipe…. Then you’ll have something that’s actually useful.
@@myluresstuckinatree2111 Cook the chicken and the rice together, then add some toppings?
Wash the dishes.
my lures stuck in a tree was it really pretentious then... like having to bake the chicken...
@@myluresstuckinatree2111 Some people enjoy cooking for its own sake, and don't mind going the extra mile for maximum flavor. This isn't meant to be a weeknight dinner for busy families - it's something that you tackle for a Sunday meal or a special occasion, in order to provide your friends/family/guests with a special experience.
Clearly, you're looking for something different from a recipe. That's perfectly fine, but you don't have to be a dick about it.
I loveee this channel
I just found your channel. Great recipes and I like how you show everything step-by-step. Keep up the great work!
Than you Nazmi. Hope you try some of the recipes out.
Fabulous food ! Keep it coming Obi !
Wow, Im definitely making this!!
I know you'll love this one! Can't wait to see photos
I like all the videos where you’re preparing a dinner dish. They look very appealing. Keep up the good work.
Thanks Ed! Dinner is my favourite meal of the day. Hope you try it out!
I made it and it was amaaaziing
Really cool. Can't find Loomi where I am though. 🙂 Even Cardamom is hard to find, but I finally found on place that had some lol.
This sounds FANTASTIC!
Nice cooking...fine dinning style 👍 syukron..
Absolutely amazing. Im subscribed.
Thank you very much, glad you enjoyed it!
my god this looks amazing !
This looks great man!
Thanks Carlos! Hope you try it out!
Love your channel. Might I suggest commenting on portions or servings per recipe? Some videos do mention them, but for others it is hard (for an amateur) to estimate.
I'm new, love your channel 💯
That looks so good!!
I dipped my toes into an Obi & Salma recipe and made this yesterday. Had a BLAST doing it - so much mise en place! So. Many. Onions. And it was my first time using loomi - OMG those smell AMAZING.
Question - are the spices in the topping supposed to be raw and not bloomed? The finished topping after steaming still tasted of raw spices. The chicken broth and therefore the rice was much more balanced.
Will probably make the beef shawarma recipe next!
amazing as always
THis looks so very good! Will try
Ah it's amazing, I'm sure you'll like it David!
Thank you for sharing i always make thir mam emoloyer wants like this menu
I ADORE READING
First of all thank you for your efforts, you’re really terrific.
What people don’t know about Kabsa is that they think Kabsa relies heavily on ingredients so they decide not to make it because it’s not easy to have middle eastern ingredients outside of the middle east. But in fact it’s a dish that relies heavily on the technique, don’t worry about the ingredients, make your own Kabsa with what ever you want. Because what defines Kabsa is the technique not the ingredients. And keep it as simple as you can but focus on your technique and trust me you can top the complex version of it - for example: my mom does this complex version and it’s delicious but it’s no where near my aunt’s Kabsa; she make it simple but unbelievably delicious and that’s by being technical. Not to mention that Kabsa is a great way to learn cooking, because you use most of the cooking skills. How to dice, sauté, sear, boil, steam and broil. How to deal with protein, carbs and veggies. Simply how to creat layers of flavor with each component.
So my advice to you as a saudi who eats Kabsa almost everyday, learn the simple basics of cooking and trust me you’ll be the best at it, because this dish evolves all your cooking skills.
@Paul A Yes and no. A lot of cultures have this combination but Indians might be the first.
Short cuts and instapot adaptations.
Cook all 6 onions at once (thin slices/strips) and divide later. I did this in a electric lunch box (mini rice cooker-no baby sitting required just patience) but could be done in the instapot on low saute setting and cycling the heat if needed.
Prepare the 3 spice mixes at the same time. Lots of them repeat and I needed the mortar and pestle for a few of the powders. Note: 1 tsp of Corriander seeds missing in the rice recipe.
Stock instructions the same. I had chicken legs so I cooked for 5 minutes on high pressure setting, rested for 5 minutes at pressure, released pressure, removed chicken, mashed sauce (fairly smooth and thick after cooking) and moved to bowl. For large pieces of chicken, 6-7 minutes should be good; you can adjust the cooking in the oven later. Chicken was dipped in the sauce and to coat.
Rice instructions the same (added the raisin soaking water; it was tasty). Cooked rice mixture for 6 minutes at high pressure (rice had soaked for an hour), rested for 5 minutes and then pressure was released. Add the topping to the rice, cover and reseal the instapot and wait for 7-10 minutes.
...and thank you for your channel and the wonderful recipes.
Thanks for the IP adaption 👍
Amazing video MashAllah love it and you made it perfectly ✨
Thanks for uploading these very helpful videos.
I'm not sure what the dish is called, but at my wedding we had a rice dish cooked by a Yemeni woman, so I'd assume it's a Yemeni dish. It was lamb over rice topped with raisins and almonds. The rice was more of a yellowish color. It was amazing and I never forgot how good it was. I think it may have been called mandi. Anyway, I'd love to see your take on in and hopefully replicate it.
No problem at all. I'm glad you enjoyed it.
So it could be Mandi or it could be Haneeth. They cook both of them in Yemen and both have a yellow rice that they are served with. I'm hoping to cover them both sometime in the future. This kabsa is a bit similar to Mandi, so maybe try making this and see if you like it. It can of course be made with lamb
Assalum alykum i like the recipe tastes amazing I would suggest to fry raisins and carrots and soak almonds overnight and boil them if needed to become soft and than fry them and about rice if you cook them 10 minutes covered than mix them than adjust them with spoon than cook 10 minutes covered than it should not burn at the bottom in sha Allah . And it is good to use powder spices to not come across them while eating like cardamom and pepper and black lime . The best to use whole spices only in borsch.But as always I am amazed of your skills of making research to prepare wonderful recipes like this one Masha Allaaaaah.Keep going!!!
This looks amazing.
Thank you! Hope you try it!
مچبوس حساوي (mashbos hassawi)👌🏼👌🏼😋😋
Wow.....I am going cook this now
I'm gonna try this recipe 🤘🏽❤️🔥
Pyrex measuring cup team representing
lol half egyptian!! ur more egyptian than me with all these spot on recipes... DAMN BOI... a7la klam
Thanks! It's all thanks to my amazing grandma who made me fall in love with the cuisine.
He definitely perfected the Kabsa much better than me and i’m a Saudi 😂
@@MiddleEats Bless you both
@@sameha155 hahahaha
I had a delicious, spicy Chicken and rice dish when flying Qatar Airways to Doha years ago, and think this was it! The chicken was in small pieces, however. I have no possibility of finding black lemon where I live - is there anything I can use as a substitute?
You can use fresh lime or lemon and cut them into tiny cubes and do not use much, maybe 3 or 4 small slices are enough or you can use nothing at all. I'm Saudi and I hope you can enjoy the dish!