Kabsa (Saudi Spiced Rice)
A fragrant one-pot spiced rice with chicken, the national dish of Saudi Arabia.
⏱️ Prep: 15 min🍳 Cook: 45 min
Nutrition
590
Calories
38g
Protein
55g
Carbs
25g
Fat
Ingredients
| 300 g | basmati rice | |
| 600 g | bone-in chicken thighs or drumsticks (or lamb pieces) | |
| 3 tbsp | 45 ml | vegetable oil or ghee |
| 1 | large onion, finely chopped | |
| 4 | cloves garlic, minced | |
| 2 | tomatoes, chopped | |
| 2 tbsp | 30 ml | tomato paste |
| 1 tsp | 5 ml | ground cardamom |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | ground cloves |
| 1/2 tsp | 2.5 ml | ground nutmeg |
| 1 tsp | 5 ml | ground cumin |
| 1 tsp | 5 ml | ground coriander |
| 1 | dried black lime (loomi) – optional | |
| 600 ml | chicken stock | |
| — | salt and pepper | |
| 2 tbsp | 30 ml | raisins (optional) |
| 2 tbsp | 30 ml | slivered almonds, toasted |
Instructions
Difficulty: Intermediate. Dietary labels: Contains meat, gluten-free.
Method:
- Rinse basmati rice and soak for 20 minutes. Drain.
- Heat oil in a large pot. Brown chicken pieces on all sides. Remove and set aside.
- In the same pot, sauté onion until golden. Add garlic and cook for 1 minute.
- Add tomatoes, tomato paste, and all ground spices (cardamom, cinnamon, cloves, nutmeg, cumin, coriander). Cook for 3 minutes.
- Return chicken to pot, add stock, black lime (if using), salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Remove chicken and keep warm. Strain the stock (optional) and return to pot. Add drained rice and raisins to the stock. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is done.
- Fluff rice, place chicken on top, garnish with toasted almonds, and serve.
Chef's tip: Kabsa is traditionally served on a large platter with the meat buried under rice. The dried black lime adds a unique citrusy, earthy flavour – worth finding.