Chicken Kabsa

Inspired by traditional Saudi flavours, Chicken Kabsa blends spiced tomato rice and tender chicken into a dish rich in flavour and balance, loved across the Middle East.

Sawsan from Chef in Disguise shared a wonderful idea, asking us to cook a rice-based main dish that shows our culture or curiosity for another cuisine. It’s exactly the kind of Daring Cooks challenge that excites me most!

Rice has always been close to my heart. My first thought was to make risotto, as it’s one of the most iconic Italian rice dishes. But then I realised it wouldn’t really be a challenge, since I’ve made it so often and know the flavours inside out.

Then I turned my attention to Indian food. I already have a couple of biryani recipes on the blog, like my Hyderabadi Chicken Biryani, which is still one of the most loved dishes on Manu’s Menu.

How to Make Chicken Kabsa

Step 1: Wash and soak the rice in cold water for 45 minutes.

Step 2: In a big pot, add the ⅓ cup of vegetable oil, chopped onion, and ginger. Fry on medium heat until brown.

Step 3: Add the chicken and brown it on both sides.

Step 4: Add the cardamom powder, cinnamon powder, clove powder, dried lime, bay leaf, salt, and pepper, and mix well.

Step 5: Add the tomato paste and the chopped tomatoes, and cook until the oil rises to the top. Add 1 litre – 4 cups of water, cover, and let the chicken cook for 25 minutes on medium-high heat.

Step 6: While the chicken cooks, heat a little oil and fry the raisins until they turn plump and golden. Remove with a slotted spoon and set aside. Repeat the process with the almonds, then set them aside as well.

Step 7: When the chicken is done, lift it out of the pot and transfer it to a baking pan. Broil in a hot oven for 5–10 minutes until lightly browned. Set aside.

Step 8: Drain the rice and put it in the pot from where you removed the chicken. Add the shredded carrots and mix well.

Step 9: Cover with a clean tea towel, then cover with a lid (this will prevent the steam from evaporating too quickly). Cook the rice for 20–25 minutes on medium heat.

Step 10: Serve the rice topped with the chicken and the roasted almonds, and raisins.

Extra Help from the Kitchen

Rinse the Rice Well Before Soaking – Wash the rice until the water runs clear to remove excess starch. This helps the grains stay light and separate once cooked.

Caramelise the Onions Slowly – Take your time when frying the onions. Let them turn a deep golden brown, as this builds the rich base flavour that defines a good Chicken Kabsa.

Use Freshly Ground Spices When Possible – Grind the cardamom and pepper just before cooking. Freshly ground spices release a cleaner, stronger flavour that lifts the whole dish.

Rest the Rice After Cooking – Once you turn off the heat, keep the pot covered for about 10 minutes. This allows the steam to settle and helps the rice stay firm and fluffy.

Variations and Twists

Lamb Kabsa – Replace the chicken with lamb pieces and cook them longer until tender. The richer flavour of lamb gives the rice a deeper, more savoury taste.

Fish Kabsa – Use firm white fish like snapper or barramundi. Pan-fry the fish first, then layer it gently with the rice for a lighter seafood take on Kabsa rice with chicken.

Vegetable Kabsa – Made during fasting periods or when you want something lighter. Replace the chicken with chickpeas, carrots, and capsicum to keep the same balance of spices and gentle sweetness.

Jordanian Style Kabsa – Found mainly in Jordan, with a slightly different spice blend that includes nutmeg and sometimes cumin. It’s often cooked with extra tomato, which gives the rice a beautiful red hue.

Beef Kabsa – Swap the chicken for cubed beef or brisket and simmer until tender. It makes a hearty meal that’s ideal for gatherings.

Storage and Shelf Life

Keep any leftover Chicken Kabsa in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a little water over the rice, cover it, and warm gently on the stovetop or in the microwave until heated through.

If you’d like to freeze it, divide the rice and chicken into smaller portions and store them in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating, adding a splash of water to restore moisture. Avoid refreezing once thawed, as the rice may lose its light texture.

A Taste Journey Through India and the Middle East

Hyderabadi Chicken Biryani

Layered rice cooked with spiced chicken and herbs. Hyderabadi Chicken Biryani is rich in flavour and always a favourite.

Mughlai Lamb Biryani

Long-grain rice with soft lamb and gentle spice. Mughlai Lamb Biryani has a deep, satisfying taste.

Freekeh Soup

A warm bowl of green wheat and chickpeas in a light, spiced broth. Freekeh Soup is simple, earthy, and filling.

Za’atar Manouche

A soft Lebanese flatbread brushed with olive oil and sprinkled with za’atar. Za’atar Manouche is perfect for breakfast or a quick snack.

Fattoush with Sumac Dressing

A colourful salad of toasted pita, fresh vegetables, and a tangy sumac dressing. Fattoush with Sumac Dressing adds brightness to any meal.

Maftoul with Chicken

Small couscous pearls served with tender chicken and chickpeas in a light sauce. Maftoul with Chicken is hearty and comforting.

5 from 6 votes

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Chicken Kabsa

Inspired by traditional Saudi flavours, Chicken Kabsa blends spiced tomato rice and tender chicken into a dish rich in flavour and balance, loved across the Middle East.

Course: Main

Cuisine: Middle-Eastern, Saudi

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 4 to 6

Author: Recipe adapted from Saudi Food with Eman

Ingredients

• ⅓ cup vegetable oil
• 2 cups onions – chopped
• ½ tsp ginger – grated
• 600 g chicken pieces – with bones and skin
• 1 tbsp salt
• ½ tbsp ground pepper
• ½ tbsp cardamom powder
• 1 dried lime
• ½ tsp cinnamon powder
• ¼ tsp clove powder
• 1 bay leaf
• 1 tbsp tomato paste
• 2 cups tomatoes – finely chopped
• 1½ cups long-grain rice – like Basmati
• 2 cups carrots – shredded
• ⅓ cup almonds – blanched and halved
• ⅓ cup raisins

Instructions

1. Wash and soak the rice in cold water for 45 minutes.

2. In a big pot, add the ⅓ cup of vegetable oil, chopped onion, and ginger. Fry on medium heat until brown.

3. Add the chicken and brown it on both sides.

4. Add the cardamom powder, cinnamon powder, clove powder, dried lime, bay leaf, salt, and pepper, and mix well.

5. Add the tomato paste and the chopped tomatoes, and cook until the oil rises to the top. Add 1 litre – 4 cups of water, cover, and let the chicken cook for 25 minutes on medium-high heat.
   

6. While the chicken cooks, heat a little oil and fry the raisins until they turn plump and golden. Remove with a slotted spoon and set aside. Repeat the process with the almonds, then set them aside as well.

   

7. When the chicken is done, lift it out of the pot and transfer it to a baking pan. Broil in a hot oven for 5–10 minutes until lightly browned. Set aside.

   
8. Drain the rice and put it in the pot from where you removed the chicken. Add the shredded carrots and mix well.
   
9. Cover with a clean tea towel, then cover with a lid (this will prevent the steam from evaporating too quickly). Cook the rice for 20–25 minutes on medium heat.

10. Serve the rice topped with the chicken and the roasted almonds, and raisins.