Saudi

Kabsa

A comforting Saudi chicken kabsa with fragrant basmati rice cooked in spiced broth, tomatoes, dried lime, and warm whole spices. The chicken is simmered until tender, then browned and served over the rice with toasted nuts and raisins.

▶Watch it madeInternational Cuisines · 2:41

Ingredients

• Chicken, bone-in pieces500g
• Basmati rice1 cup
• Yellow onion, finely chopped1 medium
• Garlic, minced2 cloves
• Tomato, finely chopped1 medium
• Tomato paste1 tbsp
• Vegetable oil or ghee2 tbsp
• Kabsa spice mix1 1/2 tsp
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Ground turmeric1/4 tsp
• Cinnamon stick1 small
• Green cardamom pods3
• Cloves3
• Bay leaf1
• Dried black lime, pierced1
• Salt1 1/4 tsp, or to taste
• Black pepper1/4 tsp
• Hot water2 1/2 cups
• Carrot, grated1 small
• Raisins2 tbsp
• Slivered almonds2 tbsp

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
2. Heat the oil or ghee in a heavy pot over medium heat, then sauté the onion until deep golden at the edges.
3. Add the garlic, cinnamon stick, cardamom, cloves, bay leaf, and pierced dried lime, and stir for 1 minute until fragrant.
4. Add the chicken pieces and brown them lightly on all sides.
5. Stir in the tomato, tomato paste, kabsa spice mix, cumin, coriander, turmeric, black pepper, and salt, cooking until the tomato softens and the oil begins to separate.
6. Pour in the hot water, bring to a boil, then cover and simmer gently for 35 to 40 minutes until the chicken is tender.
7. Lift the chicken from the broth and place it on a baking tray; keep the broth in the pot.
8. Broil or roast the chicken at 220°C until the skin is browned and slightly crisp, about 8 to 12 minutes.
9. Add the grated carrot and drained rice to the simmering broth, making sure the liquid sits about 1 cm above the rice; add a little hot water if needed.
10. Cover the pot and cook on low heat for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
11. Turn off the heat and let the rice rest, covered, for 10 minutes before gently fluffing it with a fork.
12. Toast the almonds in a small dry pan until golden, then briefly warm the raisins until plump.
13. Spoon the rice onto a serving platter, place the browned chicken on top, and garnish with the toasted almonds and raisins.

Common questions