Скачать с ютуб The Middle East's most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos) в хорошем качестве

The Middle East's most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos)

Kabsa, Makboos or Machboos is one of the best chicken and rice dishes on earth. It's seasoned with over 10 amazing spices, and is packed full of exciting and delicious flavours. This dish is the national dish of many Gulf countries and I'm certain you will really love it ---- ➥ Patreon   / middleeats   ➥Instagram   / itsmiddleeats   ➥Facebook   / middleeatsyt   Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ---- 0:00 Intro 0:46 Making the Kabsa Stock 3:28 Cooking Kabsa rice 5:15 Assembling the Kabsa topping 7:31 Bringing it all together 9:05 Taste test + Review ---- Dried limes UK: https://geni.us/EzpG US: https://geni.us/FNQhFEi Or search for Dried/Black Limes/lemons My Kitchen Equipment: (These links are amazon affiliated and help pay for the running of this channel at no extra cost to you) Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym My Filming Equipment: Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ---- Chicken Stock: 1 Large Chicken (about 1.5kg or 3lbs) 400g (14 oz) chopped tomatoes 2 Medium onions 2 large garlic cloves 250ml (1 cup) of water 30ml (2 tbsp) oil 30g (2 tbsp) tomato paste 2 tsp salt 1 tsp each of Turmeric Ground Cumin Ground coriander Black pepper 1/2 tsp each of Ginger Cardamom Paprika Ground Loomi (Black Lime) 1/4 tsp Cinnamon 1/4 tsp Cloves Rice: 2 Cups Basmati rice 2 Tbsp oil 2 Medium onions 2 Green chilies 2 Red chillies 1 Cinnamon quill (1/2 Tsp Powder 2 Bay leaves 2 Loomi (Black Lime) (1/2 Tsp Powder) 5 Cardamom Pods (1/2 Tsp Powder) 3 Cloves (1/8 Tsp Powder) 2 Tsp Salt 1 Tsp Black Peppercorns (1 Tsp Powder) 1/2 Tsp Cumin seeds (1/4 Tsp Powder) 30g (2 Tbsp) Tomato Paste Topping: 150g (5.25 oz) Shredded carrot 60g (2 oz) Slivered almonds or cashews or pinenuts 40g (1/4 cup) sultanas 40g (1/4 cup) raisins 2 Medium onions 4 Tbsp oil 1 Tbsp butter 1/2 Tsp each of Ground Loomi (Black Lime) Black Pepper Turmeric Ground Ginger Ground Cloves Cinnamon Ground Cumin Cardamom Salt ---- To make the stock: 1. Place a pot on the stove on medium heat and add the oil 2. Dice your 2 onions into a medium dice and add to the pot 3. Saute for 5 minutes until softened, then add the spices, salt and tomato paste 4. Fry for 2-3 minutes more then add the chicken, stir to combine well 5. Add the chopped tomatoes, garlic and water. Bring to a boil then reduce to a simmer and let it sit on medium low heat for 25 minutes 6. Remove the chicken when the time is up and strain the stock from any pieces To make the rice: 1. Slice the onions into thin strips 2. Place your oil in the pot on medium heat and add your whole spices. Toast for a few minutes until fragrant 3. Add in the onion and mix with the spices, then deglaze the pot with some water 4. Saute the onions for 5-8 minutes until completely softened 5. Add the tomato paste and salt, then wash the rice and add it 6. Flatten the rice, then pierce the chillies and add them to the pot 7. Add stock to the pot until the rice is barely covered (Save some stock for the chicken) 8. Bring to a boil for a couple of minutes until the stock is absorbed, then turn the heat down to low 9. Cover and let steam for 20 minutes To make the topping: 1. Soak the sultanas and raisins for about 1 hour 2. Shred your carrots 3. Toast the nuts for around 3-5 minutes until golden 4. Add the oil to a pot and fry the onions until a very dark brown colour 5. Mix together all the ingredients To finish the dish: 1. Glaze the chicken pieces with the stock, then bake at 180c or 350f for 15-20 minutes 2. Add the topping onto the rice in the pot once it has cooked, and allow to steam for an additional 5 minutes 3. Remove the topping from the pot once wilted and fluff the rice up with a fork To plate: 1. Add a layer of rice to a platter 2. Add plenty of the topping on the rice 3. Place the chicken and chillies on the rice 4. Garnish with parsley and more nuts