📝 About This Recipe
Widely regarded as the national dish of Saudi Arabia, Kabsa is a magnificent symphony of long-grain basmati rice, tender meat, and a complex blend of aromatic spices. This festive dish is characterized by its deep, earthy flavors derived from 'Loomi' (dried limes) and a signature spice mix that permeates every grain of rice. Perfectly balanced with sweet raisins and crunchy toasted nuts, it is the ultimate centerpiece for any celebratory Halal feast.
🥗 Ingredients
The Meat and Marinade
- 1.2 kg Whole Chicken (cut into 8 pieces, skin on)
- 3 tablespoons Olive Oil
The Aromatics and Base
- 3 cups Basmati Rice (long-grain, soaked for 30 minutes and drained)
- 2 large Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1/2 cup Tomato Purée (canned or fresh blended)
- 2 medium Carrots (grated)
The Kabsa Spice Blend
- 2-3 pieces Loomi (Dried Black Limes) (pierced with a knife)
- 1 piece Cinnamon Stick (whole)
- 6 pieces Green Cardamom Pods (cracked)
- 4-5 pieces Whole Cloves
- 2 tablespoons Kabsa Spice Mix (blend of coriander, cumin, turmeric, and black pepper)
- 5 cups Chicken Broth (hot)
Garnish and Finish
- 1/4 cup Slivered Almonds (toasted until golden)
- 1/4 cup Golden Raisins (plumped in warm water)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Rinse the basmati rice under cold water until the water runs clear, then soak it in a bowl of water for 30 minutes. This ensures long, fluffy grains.
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2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches until the skin is golden and crisp, about 4-5 minutes per side. Remove and set aside.
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3
In the same pot, add the diced onions. Sauté for 8-10 minutes until they are soft and starting to turn a deep golden brown.
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4
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the grated carrots and cook for another 2 minutes.
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5
Add the tomato purée and the Kabsa spice mix. Stir constantly for 2 minutes to 'toast' the spices and cook out the raw tomato flavor.
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6
Add the whole spices: the cinnamon stick, cardamom pods, cloves, and the pierced dried limes (Loomi).
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7
Return the chicken pieces to the pot. Pour in the hot chicken broth and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is tender.
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8
Optional: For an authentic touch, remove the cooked chicken and place it under a broiler for 5 minutes to crisp the skin further while the rice cooks.
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9
Drain the soaked rice and add it to the pot with the broth. The liquid should be about 1 inch above the rice. If not, add a little more hot water.
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10
Bring the rice to a boil, then cover with a tight-fitting lid. Reduce heat to the lowest setting and cook for 15-18 minutes without opening the lid.
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11
Turn off the heat and let the pot sit, undisturbed, for 10 minutes. This allows the steam to finish cooking the rice perfectly.
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12
Fluff the rice gently with a fork, being careful not to break the long grains. Remove the whole spices if desired.
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13
Spread the rice on a large communal platter, place the chicken on top, and garnish generously with toasted almonds, raisins, and fresh cilantro.
💡 Chef's Tips
Always pierce the dried limes (Loomi) with a knife before adding to the pot to release their unique citrusy essence. Use high-quality Sella or long-grain Basmati rice for the characteristic 'separated grain' texture. If you can't find a pre-made Kabsa mix, blend equal parts cumin, coriander, and black pepper with a pinch of nutmeg and cloves. For an extra smoky flavor, you can perform the 'charcoal trick': place a piece of hot charcoal in a small foil bowl inside the pot, drizzle with oil, and cover for 2 minutes before serving. Don't skip the soaking of the rice; it is essential for the grains to expand without breaking.
🍽️ Serving Suggestions
Serve with 'Dakous'—a spicy Saudi tomato and chili salsa—to cut through the richness. A side of cool cucumber and yogurt salad (Khayar bi Laban) provides a refreshing contrast. Offer a plate of fresh greens, radishes, and green onions on the side. Pair with a hot cup of Arabic coffee (Gahwa) or mint tea to finish the meal. A simple salad of tomatoes, cucumbers, and parsley with lemon dressing complements the spices perfectly.