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Kabsa rice with chicken drumstick, almonds, and raisins served on a woven mat.

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.
    Step-by-step Chicken Kabsa cooking process showing onions, chicken, dried lime, tomato paste, and spices simmering together.

  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.

    Fried almonds and raisins drained on paper towel.

  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.

    Broiled chicken pieces baked until golden before being added to the Kabsa rice.
  8. Drain the rice and put it in the pot from where you removed the chicken. Add the shredded carrots and mix well.
    Kabsa rice simmering in tomato sauce with grated carrots added before final cooking.
  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.