كبسه الهام الشهيره أشهر ترند علي التيك توك

Ingredients

• 0.5 cup Vegetable Oil (neutral oil for sautéing)
• 1 tablespoon Ghee (adds richness; can use butter if preferred)
• 2 large Onion (peeled and sliced thin)
• 4 cloves Garlic (sliced into thin strips, not minced)
• 2 whole Chicken (skinless, about 1.5 kg total; can use leg quarters)
• 1 tablespoon Kabsa Spice Blend (store‑bought Kabsa mix or homemade (cumin, coriander, cardamom, cloves, cinnamon, black pepper))
• 0.5 teaspoon Turmeric Powder (adds color and earthiness)
• 2 pieces Chicken Stock Cubes (dissolved in hot water; adds depth)
• 3 tablespoons Tomato Paste (full‑flavored, packed)
• to taste Salt
• to taste Black Pepper
• 2 cups Water (hot or boiling, just enough to cover chicken)
• 1 piece Dried Lemon (Loomi) (adds signature sour note; optional)
• 4 Green Cardamom Pods (lightly crushed; optional)
• 5 cups Long‑Grain Rice (American) (rinsed until water runs clear)
• 1 large Green Bell Pepper (cut into strips; optional for color)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Heat Oil and Ghee

   Add 1/2 cup vegetable oil and 1 tablespoon ghee to the pot over medium‑high heat and let melt.

   Time: PT2M

2. Caramelize Onions

   Add the sliced onions. Stir constantly and cook until they turn a deep, almost black brown color, about 8‑10 minutes. Do not let them burn; lower heat if they darken too quickly.

   Time: PT10M

3. Add Garlic

   Stir in the sliced garlic and sauté for 1‑2 minutes until fragrant.

   Time: PT2M

4. Season and Brown Chicken

   Add the skinless chicken pieces, 1 tablespoon Kabsa spice blend, 0.5 teaspoon turmeric, and the two chicken stock cubes (crumbled). Toss to coat and brown the chicken for about 5 minutes, turning to ensure even color.

   Time: PT5M

5. Incorporate Tomato Paste

   Stir in 3 tablespoons tomato paste, breaking it up, and cook for another 2 minutes to remove raw taste.

   Time: PT2M

6. Add Liquids and Aromatics

   Season with salt and black pepper, then pour in 2 cups hot water, the dried lemon (loomi), and the 4 crushed cardamom pods (if using). Bring to a gentle boil.

   Time: PT5M

7. Simmer Chicken

   Reduce heat, cover the pot, and let the chicken simmer for 5‑7 minutes until almost cooked through.

   Time: PT7M

8. Add Rice and Remaining Water

   Stir in the rinsed long‑grain rice, the sliced green bell pepper, and enough additional hot water so that the liquid level is about ½ inch above the rice (approximately 1.5‑2 cups more, depending on rice type).

   Time: PT3M

9. Cook Rice – Medium Heat

   Uncover, increase heat to medium, and cook uncovered for 5 minutes, stirring gently once to prevent sticking.

   Time: PT5M

10. Finish Cooking – Low Heat

    Reduce heat to low, cover tightly, and let the rice steam for 10 minutes until fully cooked and fluffy.

    Time: PT10M

11. Rest and Garnish

    Turn off the heat and let the pot sit, covered, for 5 minutes. Then fluff the rice, arrange the chicken pieces on top, and sprinkle chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

80 g

Fat

12 g

Fiber

3 g