Mar 5, 2007

Cardiff Cabsa

I hate it when people make cooking sound like a complex job that requires knowledge of specific mysterious formulae. Anybody can cook. As long as you do the very basics right, whatever else you do is optional and rarely anything will severally affect the way your food tastes. This meal is one of those really easy ones to do. The Cardiff Cabsa is what we used to cook all the time during uni days in Cardiff, I learnt how to make it there, the recipe could not be traced to a single Gulf or Indian country because guys from different places in the Gulf chipped in their own additions and twists over the years. Check it out here:

Ingredients (For Four People):

  • 2 mugs of basmati rice
  • 1 whole large chicken, sliced into 6 or 8 pieces, skin removed optionally
  • 1 large onion, chopped
  • 2 tomatoes, chopped into small pieces
  • 1 chili, chopped into small rings
  • 1 garlic clover, crushed
  • tomato paste
  • 1 chicken stock (Maggi cubes)
  • 1 tablespoon of mixed arabian kabsa spices
  • 1 tablespoon of turmeric (kurkum)
  • 1 teaspoon dried lemon poweder
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


  1. In a large oiled pot fry onion until colour turns to redish yellow, add chopped tomoto, chili and crushed garlic and stir until juicy syrup is created.
  2. Add chicken, turmeric, spices, and stir to cover all chicken pieces with spices.
  3. Add tomato paste and stir.
  4. Add 4 mugs of water, wait to boil for a while, add the chicken stock.
  5. Heat on high heat for 20 minutes, check using the knife test to see if chicken is cooked.
  6. Lower heat, add rice, cover the pot using the lid and wait for 20 minutes. Make sure not to lift the lid so that the steam does not escape.
  7. Take out and eat!