📝 About This Recipe
Widely regarded as the national dish of Saudi Arabia, Kabsa is a magnificent one-pot symphony of long-grain basmati rice, succulent chicken, and a complex blend of aromatic spices. This recipe captures the essence of Najdi hospitality, featuring layers of flavor from black dried limes, saffron, and toasted nuts. It is a celebratory meal that transforms simple ingredients into a fragrant, golden masterpiece perfect for sharing with family.
🥗 Ingredients
The Chicken and Marinade
- 1.2 kg Whole Chicken (cut into 8 pieces, skin on)
- 2 tablespoons Olive Oil (for searing)
The Aromatic Base
- 3 cups Basmati Rice (extra long grain, soaked for 30 minutes and drained)
- 2 large Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Ginger Paste (freshly grated)
- 1/2 cup Tomato Purée (canned or fresh blended tomatoes)
- 2 tablespoons Tomato Paste (for depth of color)
- 2 medium Carrots (grated)
The Kabsa Spice Blend
- 1 tablespoon Baharat (Arabic 7-Spice) (or a mix of black pepper, cumin, coriander, and cloves)
- 2-3 pieces Dried Black Limes (Loomi) (pierced with a knife)
- 1 piece Cinnamon Stick (3-inch length)
- 6 pieces Green Cardamom Pods (lightly crushed)
- 4-5 pieces Whole Cloves
- 2 pieces Bay Leaves (dried)
- 1/2 teaspoon Saffron Threads (soaked in 2 tbsp warm water)
For Garnish
- 1/4 cup Slivered Almonds (toasted until golden)
- 1/4 cup Golden Raisins (plumped in warm water)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in room temperature water for at least 30 minutes to ensure 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. Pat the chicken pieces dry and sear them in batches until the skin is golden brown and crisp, about 4-5 minutes per side. Remove chicken 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 caramelize. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
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4
Stir in the tomato paste and cook for 2 minutes to remove the raw metallic taste. Add the tomato purée, grated carrots, and all the whole spices (cinnamon, cardamom, cloves, bay leaves, and pierced dried limes).
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5
Sprinkle in the Baharat spice blend and a generous pinch of salt. Stir well to create a thick, aromatic base.
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6
Return the seared chicken pieces to the pot. Pour in 4-5 cups of boiling water, enough to fully submerge the chicken. 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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7
Once the chicken is cooked, carefully remove the pieces from the broth. You can either keep them warm or place them under a broiler for 5 minutes to crisp the skin further.
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8
Measure the remaining liquid in the pot. You need approximately 4.5 cups of broth for 3 cups of rice. Add or remove liquid as necessary. Taste the broth; it should be slightly over-salted to properly season the rice.
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9
Drain the soaked rice and add it to the boiling broth. Stir once gently to distribute. Drizzle the saffron water over the top.
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10
Cover the pot with a tight-fitting lid (or wrap the lid in a clean kitchen towel to trap steam). Cook on the lowest heat setting for 15-18 minutes.
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11
Turn off the heat and let the rice sit, undisturbed, for 10 minutes. This allows the moisture to redistribute for perfect fluffiness.
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12
Fluff the rice gently with a fork. To serve, spread the rice on a large communal platter, place the chicken on top, and garnish generously with toasted almonds, raisins, and fresh parsley.
💡 Chef's Tips
Always use high-quality, extra-long grain Basmati rice for the characteristic 'separated' grain look. Do not skip piercing the dried limes (loomi); this releases their unique citrusy, fermented tang into the broth. If you prefer a smokier flavor, place a piece of hot charcoal in a small foil bowl inside the pot of finished rice, drizzle with a drop of oil, and cover for 2 minutes before serving. Adjust the salt carefully—the rice absorbs a lot of seasoning, so the cooking broth should taste like a salty soup.
🍽️ Serving Suggestions
Serve with 'Salata Hara' (a spicy Saudi salsa made of tomatoes, cilantro, chili, and lemon). A side of cool, thick Greek yogurt or a simple cucumber-mint raita balances the warm spices. Accompany the meal with a fresh green salad of arugula, tomato, and red onion dressed in lemon and olive oil. Finish the meal with a small cup of Saudi coffee (Gahwa) infused with cardamom and a side of fresh dates.