Print

Kabsa Recipe (Chicken and Rice) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

Kabsa is Saudi Arabia's beloved national dish featuring fragrant basmati rice and tender chicken cooked together with a vibrant blend of spices including orange zest, dried limes, and a homemade eight-spice mix. This one-pot meal is topped with toasted almonds and sweet raisins, offering a perfect balance of flavors and textures, ideal as a hearty and aromatic entree.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Entree/Poultry
  • Method: Stovetop
  • Cuisine: Middle Eastern, Saudi Arabian

Ingredients

Main Ingredients

  • 2 cups basmati rice
  • 3 tablespoons extra virgin olive oil, divided
  • 1 large yellow onion, finely chopped (about 8 ounces)
  • 4 garlic cloves, minced
  • 1 teaspoon minced or grated fresh ginger
  • 3 tablespoons tomato paste (about 2 1/2 ounces)
  • 3 medium tomatoes, finely chopped (about 12 ounces)
  • 2 medium carrots, grated
  • 1 pound bone-in, skin-on chicken thighs (about 4 pieces)
  • 1 pound chicken drumsticks (about 4 pieces)
  • 3 cups water, plus more if needed
  • Kosher salt, to taste
  • Zest from 1 orange
  • 2 whole loomi (black limes), pierced with the tip of a sharp knife (optional)
  • 1/2 cup slivered almonds (1 1/2 ounces)
  • 1/2 cup raisins (3 ounces)

Kabsa Spice Blend

  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves

To Serve

  • Chopped parsley, to garnish

Instructions

  1. Prepare the Rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear to remove excess starch. Soak the rice in water for 45 minutes, then drain well and set aside.
  2. Sauté Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 5-7 minutes. Add minced garlic and grated ginger; sauté for another 1-2 minutes until fragrant.
  3. Add Tomato and Carrots: Stir in the tomato paste and cook for 2 minutes to deepen the flavor, then add the chopped tomatoes and grated carrots. Cook for 5-7 minutes until the mixture thickens and the tomatoes are softened.
  4. Season and Brown the Chicken: Add the kabsa spice blend (paprika, black pepper, cardamom, cinnamon, cumin, coriander, nutmeg, cloves) to the pot and stir to evenly coat the vegetables. Season the chicken thighs and drumsticks generously with kosher salt. Add the chicken pieces to the pot and brown on all sides, about 6-8 minutes total, turning carefully to develop color but not overcook.
  5. Add Liquids and Simmer: Pour in 3 cups of water along with the orange zest and the pierced loomi (black limes, if using). Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 20 minutes or until the chicken is nearly cooked through.
  6. Add Rice and Cook: Remove the chicken pieces and set aside briefly. Add the drained rice to the pot and gently stir it into the cooking liquid, ensuring it is evenly distributed. Place the chicken back on top of the rice, cover, and cook over low heat for an additional 15-20 minutes until the rice is tender and the chicken is cooked through.
  7. Toast Almonds and Prepare Raisins: While the kabsa cooks, heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the slivered almonds and toast them until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Warm the raisins separately or soak them briefly in warm water to plump.
  8. Final Touches and Serving: Once the rice and chicken are done, remove from heat and let it rest for 5 minutes. Fluff the rice gently with a fork, remove the loomi if desired, then transfer to a serving platter. Garnish with toasted almonds, raisins, and chopped parsley. Serve hot for a fragrant and flavorful meal.

Notes

  • Soaking the basmati rice beforehand helps achieve fluffy, separate grains after cooking.
  • Loomi (black dried limes) add a unique tangy depth but are optional if unavailable.
  • Use bone-in, skin-on chicken pieces for extra flavor and moisture.
  • Adjust water quantity slightly if you prefer softer or firmer rice.
  • Toasting almonds brings out nutty flavor and adds crunch to the dish.
  • Leftovers keep well refrigerated and reheat nicely in a covered pan.

Find it online: https://zaracooking.com/kabsa-recipe-chicken-and-rice-recipe/