Musakhan Kabsa
Musakhan Kabsa
Ingredients
- 7 onions, to 9
- 2 chickens
- 3 tablespoons sumac
- 2 cups Canary Basmati rice
- 1/2 cup olive oil
- as needed salt
- as needed pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon chicken stock powder, (1 cube)
- 3 bay leaves
- 2 cups water
- as needed coriander, for garnish
- as needed yogurt, for serving
Instructions
- 1
Roughly chop the onions. In a pressure cooker, add the chopped onions along with the olive oil (use 1/4 cup of olive oil if you prefer a lighter dish).
⏱️ 5 min
- 2
Sauté the onions for about 5 minutes until they are wilted.
⏱️ 5 min
- 3
Add the spices: salt, pepper, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 teaspoon chicken stock powder (or 1 cube), and 3 bay leaves. Continue stirring until their aroma fills the kitchen.
⏱️ 2 min
- 4
Add the chickens to the pot with 2 cups of water, or enough water to cover the chickens.
⏱️ 2 min
- 5
Shut the pressure cooker tightly and bring it to a boil over high heat until it starts to whistle.
⏱️ 5 min
- 6
Once whistling, reduce the heat to medium-low and let the chicken cook for 15 minutes.
⏱️ 15 min
- 7
Carefully remove the chickens from the pot and place them on a baking sheet. Broil them in the oven until the skin is crispy and golden brown.
⏱️ 10 min
- 8
Remove half of the cooked onions from the pot and set them aside for garnish.
⏱️ 2 min
- 9
Add the 2 cups of washed and soaked Canary Basmati rice to the pot with the remaining onions and chicken stock.
⏱️ 2 min
- 10
Adjust the salt to taste. Ensure that the stock level is directly on the rice, not more than half a centimeter above it.
⏱️ 1 min
- 11
Shut the lid of the pressure cooker again and bring it to a boil until it starts to whistle.
⏱️ 5 min
- 12
Once whistling, reduce the heat to the lowest possible setting and let the rice cook for 10 minutes.
⏱️ 10 min
- 13
Once all the steam has been released naturally from the pressure cooker, open the lid.
⏱️ 10 min
- 14
Carefully flip the cooked rice onto a large serving plate.
⏱️ 1 min
- 15
Top the rice with the reserved onions and the broiled chickens.
⏱️ 1 min
- 16
Garnish with fresh coriander and serve immediately with yogurt on the side. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Musakhan Kabsa
- 7 onions, to 9
- 2 chickens
- 3 tablespoons sumac
- 2 cups Canary Basmati rice
- 1/2 cup olive oil
- as needed salt
- as needed pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon chicken stock powder, (1 cube)
- 3 bay leaves
- 2 cups water
- as needed coriander, for garnish
- as needed yogurt, for serving
Instructions
- 1
Roughly chop the onions. In a pressure cooker, add the chopped onions along with the olive oil (use 1/4 cup of olive oil if you prefer a lighter dish).
⏱️ 5 min - 2
Sauté the onions for about 5 minutes until they are wilted.
⏱️ 5 min - 3
Add the spices: salt, pepper, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 teaspoon chicken stock powder (or 1 cube), and 3 bay leaves. Continue stirring until their aroma fills the kitchen.
⏱️ 2 min - 4
Add the chickens to the pot with 2 cups of water, or enough water to cover the chickens.
⏱️ 2 min - 5
Shut the pressure cooker tightly and bring it to a boil over high heat until it starts to whistle.
⏱️ 5 min - 6
Once whistling, reduce the heat to medium-low and let the chicken cook for 15 minutes.
⏱️ 15 min - 7
Carefully remove the chickens from the pot and place them on a baking sheet. Broil them in the oven until the skin is crispy and golden brown.
⏱️ 10 min - 8
Remove half of the cooked onions from the pot and set them aside for garnish.
⏱️ 2 min - 9
Add the 2 cups of washed and soaked Canary Basmati rice to the pot with the remaining onions and chicken stock.
⏱️ 2 min - 10
Adjust the salt to taste. Ensure that the stock level is directly on the rice, not more than half a centimeter above it.
⏱️ 1 min - 11
Shut the lid of the pressure cooker again and bring it to a boil until it starts to whistle.
⏱️ 5 min - 12
Once whistling, reduce the heat to the lowest possible setting and let the rice cook for 10 minutes.
⏱️ 10 min - 13
Once all the steam has been released naturally from the pressure cooker, open the lid.
⏱️ 10 min - 14
Carefully flip the cooked rice onto a large serving plate.
⏱️ 1 min - 15
Top the rice with the reserved onions and the broiled chickens.
⏱️ 1 min - 16
Garnish with fresh coriander and serve immediately with yogurt on the side. Enjoy!
⏱️ 1 min