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.
Why This Chicken Kabsa Deserves a Spot in Your Weekly Menu
- This easy chicken kabsa recipe uses simple, easy-to-find ingredients that come together for authentic Middle Eastern flavour.
- Leftovers reheat well, with flavours becoming deeper after a day in the fridge.
- A true one-pot meal that lets the rice and chicken cook together and soak up every layer of flavour.
Key Ingredients for Chicken Kabsa
Long-Grain Rice
Choose long-grain rice so the grains stay fluffy and separate after cooking. A lightly fragrant variety like Basmati works especially well with the warm Kabsa spices. Avoid short-grain rice, as it tends to clump.
Dried Lime
Adds a tangy, slightly smoky flavour that makes this Arabian Chicken Kabsa recipe unique among other rice dishes. It’s worth sourcing from a Middle Eastern store.
Tomatoes and Paste
Provide colour, balance, and gentle acidity, bringing depth to the rice and sauce.
Raisins and Almonds
The classic garnish that gives Saudi rice with raisins and almonds its signature look and mild sweetness. They add a pleasant contrast in both flavour and texture.
Find the complete list with measurements in the recipe card below.
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.
Frequently Asked Questions
Yes, you can. Boneless chicken cooks faster and makes serving easier, but using pieces with bones gives the rice a deeper flavour as the broth develops.
You can substitute it with a small piece of lemon peel or a squeeze of lime juice. It won’t be exactly the same, but it will give a similar tangy depth.
Not really. Chicken Kabsa is warmly spiced rather than hot. The flavour comes from cinnamon, cardamom, and cloves rather than chilli.
Yes, you can adapt it. Prepare the base in the pot as usual, then cook it in a rice cooker or pressure cook it for 8–10 minutes on high pressure with natural release.
Long-grain Basmati rice is ideal because it stays separate after cooking and absorbs the flavours of the Kabsa spices evenly. Avoid short-grain rice as it tends to clump.
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.
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.
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
-
Wash and soak the rice in cold water for 45 minutes.
-
In a big pot, add the ⅓ cup of vegetable oil, chopped onion, and ginger. Fry on medium heat until brown.
-
Add the chicken and brown it on both sides.
-
Add the cardamom powder, cinnamon powder, clove powder, dried lime, bay leaf, salt, and pepper, and mix well.
-
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.
-
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.
-
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.
-
Drain the rice and put it in the pot from where you removed the chicken. Add the shredded carrots and mix well.
-
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.
-
Serve the rice topped with the chicken and the roasted almonds, and raisins.
Your Chicken Kabsa looks and sounds amazing!
Flavorful and heavenly!!
Flavorful and heavenly!!
Not sure if you’ll see this comment before I make this tonight, but I’m noticing a bay leaf in your photos, but not in the ingredients list – is that a necessary or optional add-in? Thanks!
Oh my! Thank you for letting me know! I forgot to add it to the list of spices. I have fixed the recipe now. 🙂
I really hope you like it!
Delicious!!!!
is it okay to cook the chicken with the rice and not broil them in the oven ?
Wow , Wow,Wow I’ve made your recipe so many time I cant count. It’s so easy and delicious. The only thing I keep forgetting is dried lime and I also sub the spices except for the salt pepper and cinnamon for kabsa spice. I add cardamom pods and cloves.
Awww Naimah, THANK YOU so much for taking the time to leave this message! I am so happy you like my kabsa recipe!!! <3
Hi Manu… My husband & I made Kabsa.., referring to your menu… it was super easy to prepare and super yumm to eat.. n the whole family loved it..Thankyou so much
I have a clarification though.. by ang chance did you use turmeric? Why does the rice in your picture look a deep shade of yellow. Tomato alone wasn’t giving me that colour..
Hi Shamna! I am soooo happy you enjoyed my Kabsa recipe! I love it too! <3
I don’t use any turmeric for it. Only the listed ingredients. The tomatoes I use are the tinned ones, so maybe they are darker in colour? I really can’t think of any other reason why the colour would be different. <3
Cheers!