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Saudi Chicken Kabsa is a fragrant one-pot rice dish made with bone-in chicken, basmati rice, tomato, warm spices, and dried black lime. This Foodemium version follows a classic Saudi-style flavor profile and is prepared without pork or alcohol.
Saudi Chicken Kabsa (Al Kabsa)
Saudi Chicken Kabsa is a fragrant one-pot rice dish made with bone-in chicken, basmati rice, tomato, warm spices, and dried black lime. This Foodemium version follows a classic Saudi-style flavor profile and is prepared without pork or alcohol.
Ingredients
Equipment
Method
PREPARE THE RICE
- Rinse the basmati rice until the water runs mostly clear. Soak it in cold water for 30 minutes, then drain well and set aside.
COOK THE CHICKEN AND BROTH
- Pat the chicken dry and season it lightly with about 1/2 teaspoon of the salt.
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat. Brown the chicken pieces in batches for 6–8 minutes, turning as needed, until lightly golden on both sides. Transfer the chicken to a plate.
- In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the chopped tomatoes and tomato paste and cook for 3–4 minutes, until the tomatoes soften and the mixture thickens slightly.
- Add the dried black lime, bay leaves, cinnamon stick, cardamom pods, cloves, ground cumin, ground coriander, paprika, turmeric, black pepper, and the remaining salt. Stir for about 1 minute until fragrant.
- Return the chicken to the pot and pour in the hot water. Bring to a boil, reduce the heat, cover, and simmer for 30–35 minutes, or until the chicken is cooked through and tender.
COOK THE KABSA RICE
- Remove the chicken pieces and set them aside. Remove and discard the bay leaves, cinnamon stick, cloves, and black lime if desired. Measure the broth in the pot and add extra hot water if needed so you have about 4 1/4 cups of liquid with the onion-tomato mixture.
- Stir the butter or ghee into the broth. Add the drained rice and bring the mixture to a gentle boil over medium heat.
- Nestle the chicken pieces on top of the rice. Cover the pot tightly, reduce the heat to low, and cook for 18–20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring during this stage.
FINISH AND SERVE
- While the rice cooks, toast the slivered almonds in a small dry skillet over medium-low heat until golden. If using raisins, warm them briefly in the same skillet until plump.
- Turn off the heat and let the Kabsa rest, covered, for 10 minutes.
- Fluff the rice gently with a fork and transfer it to a large serving platter. Arrange the chicken on top and garnish with the toasted almonds, raisins, and chopped parsley if using. Serve hot with dakkous or a fresh salad on the side.
Notes
Dried black lime (loomi) is a key flavor in Gulf-style Kabsa. If you cannot find it, the dish can still be made, but the flavor will be less traditional.
Use aged basmati rice for the best texture. Rinsing and soaking the rice help the grains cook evenly and stay separate.
The exact amount of broth needed can vary slightly depending on the rice and the evaporation during simmering. For 3 cups of soaked basmati rice, about 4 1/4 cups of broth usually gives a tender, fluffy result.
Do not stir the rice once the chicken has been returned and the pot is covered, or the grains may break and become sticky.
To check doneness safely, the thickest part of the chicken should reach 74°C (165°F).
Kabsa is commonly served with dakkous, a fresh Saudi tomato-chili sauce, or with a simple salad and yogurt on the side.
