Saudi

Saudi Kabli

A Hijazi rice dish where chicken is simmered with warm whole spices, tomato, dried lime, and orange zest, then steamed with basmati until fragrant. The rice should be fluffy, gently spiced, and streaked with saffron.

▶Watch it madeSaudi Food Eman · 6:21

Ingredients

• Basmati rice1 cup
• Chicken pieces, bone-in450g
• Yellow onion, thinly sliced1 large
• Garlic, minced3 cloves
• Fresh ginger, minced1 tsp
• Tomato, finely chopped1 medium
• Tomato paste1 tbsp
• Neutral oil or ghee3 tbsp
• Plain yogurt2 tbsp
• Orange zest1 tsp
• Dried lime, pierced1
• Cinnamon stick1 small
• Green cardamom pods4
• Cloves3
• Bay leaf1
• Black peppercorns1/2 tsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Ground black pepper1/2 tsp
• Ground turmeric1/4 tsp
• Ground cinnamon1/4 tsp
• Salt1 1/2 tsp, or to taste
• Hot water2 1/2 cups
• Saffron threads1 pinch
• Warm water or rose water2 tbsp
• Cooked chickpeas1/3 cup
• Raisins2 tbsp
• Toasted almonds2 tbsp

Method

1. Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 20 minutes.
2. Soak the saffron in the warm water or rose water and set it aside.
3. Heat the oil or ghee in a heavy pot over medium heat and fry the sliced onion until deep golden, then remove a small handful for garnish.
4. Add the cinnamon stick, cardamom, cloves, bay leaf, and peppercorns to the pot and stir for 30 seconds.
5. Add the garlic and ginger and cook until fragrant without browning them.
6. Add the chicken pieces and brown them lightly on all sides in the spiced onion oil.
7. Stir in the tomato, tomato paste, yogurt, orange zest, dried lime, cumin, coriander, black pepper, turmeric, ground cinnamon, and salt.
8. Pour in the hot water, bring to a boil, then cover and simmer for 30 to 35 minutes until the chicken is cooked through and the broth is well flavored.
9. Lift the chicken pieces from the pot and set them aside, then measure about 1 1/2 cups of the cooking broth in the pot.
10. Drain the soaked rice and add it to the simmering broth with the cooked chickpeas.
11. Cook uncovered over medium heat until the rice has absorbed most of the liquid and small steam holes appear on the surface.
12. Place the chicken pieces on top of the rice, drizzle over the saffron soaking liquid, scatter the raisins, and cover the pot tightly.
13. Steam over very low heat for 20 minutes, then turn off the heat and let the Kabli rest covered for 10 minutes.
14. Fluff the rice gently, arrange the chicken on top, and garnish with the reserved fried onion and toasted almonds.

Common questions