Exotic Foods

Kabsa, Arabian Rice Dish

Kabsa is regarded as the national dish of Saudi Arabia. It is a rice dish that is infused with aromatic spices cooked along with tender meat, such as chicken, lamb, or goat. The history of Kabsa dates back centuries and is deeply intertwined with Bedouin culinary traditions. Traditionally, it was prepared by nomadic Bedouin tribes of the Arabian Peninsula. They relied on simple ingredients that were readily available: rice, meat (usually lamb or chicken), and a blend of spices. Over time, as their trade routes expanded, they could access new ingredients, which led to the inclusion of a variety of ingredients. Today, each region in Saudi Arabia has its own unique version of kabsa, but despite the differences the essence remains.

The key ingredients and spices used in Kabsa are basmati rice, tomatoes, carrots, onions, garlic, and a blend of spices, including cardamom, cinnamon, cloves and nutmeg. The preparation method involves layering the rice and meat in a pot, allowing them to cook together. Kabsa is traditionally served on a large platter, with the meat placed on top of the fragrant rice. It is often garnished with toasted almonds, raisins and fresh cilantro, adding a delightful contrast of textures and flavours.

Recipe Link: Kabsa

(Video: Courtesy Saudi Food Eman)

India's Lucknowi Biryani 

Biryani is one of the most popular dishes in India. It's difficult to pinpoint the exact origin of the dish. However, according to reliable sources, it originated in Persia, (present day Iran). Different varieties of biryani developed in North India. As per historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) It was a mix of the native spicy rice dishes of South Asia and the Persian polao.

Author Pratibha Karan, who wrote the book, Biryani, is of the opinion that it is of Mughal origin, derived from pilaf varieties brought to the South Asian subcontinent by Arab and Persian traders. Over time, the dish became biryani, due to different methods of cooking "pulao" and "biryani."

Lucknowi variety of Biryani is renowned for its delicate, subtle flavours achieved through a gentle spice blend, tender meat marinated in yogurt and herbs. Its "dum pukht" cooking method, involves sealing the Biryani vessel, in order to retain the aroma by slow-cooking the meat and rice together.

Recipe Link: Lucknowi Biryani 

(Video: Courtesy Vahchef)