San’ani Kabsa / Zurbian Adani (Aden Yogurt, Saffron & Crispy-Onion Spiced Potato Rice) – Authentic Yemen Recipe

Ingredients for San’ani Kabsa / Zurbian Adani (Aden Yogurt, Saffron & Crispy-Onion Spiced Potato Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender beef or chicken (or chickpeas), prepped into bite-sized pieces
• 1.5 cups large golden potato halves, washed and trimmed
• 1 cup yogurt-and-crispy-onion masala layered with basmati rice
• 1 medium onion and 3 cloves garlic, finely minced with green cardamom
• 1.5 tbsp traditional Yemen seasoning (cloves, cinnamon, saffron, garlic-ginger paste, crispy fried shallots)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and green cardamom until golden.
2. Add cloves, cinnamon, saffron, garlic-ginger paste, crispy fried shallots along with tender beef or chicken (or chickpeas) and large golden potato halves, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with yogurt-and-crispy-onion masala layered with basmati rice.