Authentic Saudi Arabian Kabsah: A Step-by-Step Recipe Guide

Ingredients

  • 2 cups basmati rice
  • 800 grams chicken, cut into pieces
  • 4 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 6 cloves of garlic, minced
  • 2 medium tomatoes, chopped
  • 4 medium carrots, peeled and grated
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 4 cups chicken broth
  • 2 dried bay leaves
  • Salt to taste
  • Fresh coriander and lemon wedges for garnish

Steps and instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for about 30 minutes, then drain.
  2. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken pieces and cook until golden brown on all sides. Remove the chicken from the pot and set aside.
  3. In the same pot, add the chopped onions and minced garlic. Cook until the onions become translucent.
  4. Add the chopped tomatoes, grated carrots, raisins, and almonds to the pot. Stir well and cook for a few more minutes.
  5. Add the turmeric, coriander, black pepper, cinnamon, cardamom, cumin, and cloves to the pot. Mix well to combine the spices with the vegetables.
  6. Return the browned chicken to the pot. Add the chicken broth, bay leaves, and salt. Stir well, cover the pot, and let it simmer for around 20-25 minutes or until the chicken is fully cooked.
  7. Add the soaked and drained basmati rice to the pot. Stir gently to mix the rice with the chicken and vegetables. Cover the pot and let it simmer on low heat for about 20 minutes or until the rice is cooked and has absorbed all the broth.
  8. Once the rice is cooked, remove the pot from the heat and let it stand covered for about 10 minutes.
  9. Fluff the rice with a fork and remove the bay leaves. Serve the Kabsah hot, garnished with fresh coriander and lemon wedges.

Tools for making

Recipe variations

  • Beef or lamb can be used instead of chicken for a different flavor.
  • For a vegetarian version, replace the chicken with cooked chickpeas or tofu.
  • Add a pinch of saffron threads soaked in warm water for a vibrant yellow color and fragrant aroma.
  • Incorporate chopped bell peppers or green peas for extra vegetables and color.
  • For a spicy kick, add diced chili peppers or a sprinkle of chili powder.
  • Experiment with different spice blends like Baharat or Ras el Hanout to create unique flavor profiles.
  • Garnish with roasted nuts like cashews or pistachios instead of almonds.
  • Add a squeeze of lemon or lime juice for a tangy twist.
  • Include dried fruits like dried apricots or dates for a touch of natural sweetness.
  • Replace the basmati rice with other fragrant rice varieties like jasmine or long-grain rice.

Recipe overview

Kabsah, also known as Kabsa, is a flavorsome and aromatic dish native to Saudi Arabia. This delightful recipe combines juicy chicken and fragrant basmati rice cooked with a blend of warm spices, vegetables, and dried fruits, resulting in a wholesome and satisfying meal. It's a one-pot dish, making clean-up a breeze. The recipe takes around 1 hour and 30 minutes to prepare and cook, but the mouthwatering end result is definitely worth the time. The Kabsah is served hot, garnished with fresh coriander and lemon wedges for a tangy finish. So, let's dive into the steps and prepare this remarkable Middle Eastern dish!

Common questions

  1. Can I use any other type of rice instead of basmati rice?
    While basmati rice is traditionally used in Kabsah, you can use other long-grain rice varieties as well. Just keep in mind that the texture and flavor may vary slightly.
  2. Can I use boneless chicken instead of chicken with bones?
    Yes, you can use boneless chicken if you prefer. However, using chicken with bones adds more flavor to the dish.
  3. Is it necessary to soak the rice before cooking?
    Soaking the rice helps in achieving a fluffy texture. It is recommended to soak the rice for about 30 minutes before cooking.
  4. Can I substitute any of the spices?
    If you don't have all the listed spices, you can make some substitutions according to your taste preferences. However, keep in mind that it may alter the authentic flavor of Kabsah.
  5. Can I add other vegetables to the dish?
    Absolutely! Kabsah is a versatile dish, and you can add vegetables like peas, bell peppers, or even potatoes to enhance the flavor and add more nutritional value.
  6. How can I make the dish less spicy?
    If you prefer a milder version, you can reduce the amount of black pepper or omit it altogether. You can also adjust the other spices according to your taste.
  7. What can I serve with Kabsah?
    Kabsah is often served with a side of Arabic salad, yogurt, or pickles. You can also enjoy it with warm Arabic bread or naan.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the Kabsah and to accommodate all the ingredients.
  • Fork - A fork is used to fluff the cooked rice and separate the grains.
  • Serving platter - A serving platter is useful to present and serve the Kabsah.
  • Cooking spoon - A cooking spoon is needed for stirring and mixing the ingredients while cooking.
  • Knife - A knife is necessary to chop the onions, mince the garlic, and cut the chicken into pieces.
  • Cutting board - A cutting board provides a stable surface for cutting and chopping ingredients.
  • Measuring cups and spoons - Measuring cups and spoons are helpful to accurately measure the ingredients.

Origin stories

Kabsah, also known as Kabsa or Makbūs, is a flavorful and aromatic dish that hails from the heart of the Arabian Peninsula. It is considered a staple in Saudi Arabian cuisine, but its deliciousness has crossed borders and it is now enjoyed in many neighboring countries. The distinct blend of spices used in Kabsah reflects the historical importance of the spice trade in the Arabian Peninsula. As caravans journeyed through the hot desert, they would carry a variety of spices from Asia and Africa, which made their way into the local cuisine. In fact, the traditional way of making Kabsah involves cooking the meat and rice in one pot, a method that was highly practical for the nomadic Bedouin tribes. Today, the dish is often shared communally, reflecting the deep-rooted sense of generosity and hospitality in Arab culture. Whether you're in a bustling city or a rural village, the inviting aroma of Kabsah cooking over an open fire is a warm reminder of a history steeped in rich culture and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.