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Kabsa - What is it?

As this is an Expat site, there may be many that are unaware of local references.  On another post, we have recently made reference to a dish called Kabsa, which appears to be served in local prisons.  Just so you know what it is, see below, and here is the info link for it (http://en.wikipedia.org/wiki/Kabsa):

Kabsa (Arabic: كبسة‎) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain and Kuwait the dish is popularly known as Majboos (Arabic: مجبوس‎) or Machboos (Arabic: مكبوس‎), but is served mostly in the same way.

These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. Pre-mixed Kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional Kabsa. The spices used in Kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. In chicken machboos, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, onions and raisins. The dish can be garnished with hashu (Arabic: حشو‎) and served hot with dakkous (Arabic: دقوس‎) — home-made tomato sauce.

Meat for Kabsa can be cooked in various ways. A popular way of preparing meat is called Mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghoot, involves cooking the meat in a Pressure cooker.

I love Kabsa....though there r many kinds...but if its rice and chicken i consider it Kabsa(though most of times its something else) :P

Kabsa is one of the traditional dish in Saudi Arabia. It is commonly regarded as the national dish of Saudi Arabia. This is a rice based dish. Kabsa are usually made with rice, meat(chicken,goat,beef), fruits, vegetables nuts and a mixture of spices. Various types of Kabsa mix is now available in the market but adding the spices individually gives a special flavor to the dish. The spice mix is responsible for its unique and variant taste. The spices used are saffron, cinnamon, cardamom, black lime, black pepper, cloves and nutmeg.
There are 3 methods of cooking Kabsa

Mandi is an ancient technique whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks.
Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers.
Madghut, involves cooking the meat in a pressure cooker.
nestle-family.com/recipes/english/chicken-kabsa_8177.aspx

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