Chicken Kabsa – The Authentic Saudi Recipe

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Chicken Kabsa – The Authentic Saudi Recipe

Chicken Kabsa, originally from Saudi Arabia, has spread across the Arab world and become a beloved dish at family tables. While there are variations such as lamb kabsa, the chicken version remains a favorite. Kabsa is known for its fragrant aroma and rich blend of spices, making it one of the most flavorful and iconic main dishes in Middle Eastern cuisine. Today, let’s take a journey into preparing the authentic Saudi chicken kabsa at home.

Ingredients

Chicken Kabsa

 

Serves 4 people

  • 2 whole chickens (preferably thighs and drumsticks)

  • 500 g (about 1 lb) basmati rice

  • 1 large onion, sliced

  • 1 large carrot, grated

  • 1 green chili pepper (mild or hot, as desired)

  • 4 cloves garlic, minced

  • Hot chili paste (optional, for extra heat)

  • Tomato paste

  • A handful of raisins

  • Toasted almonds, for garnish

  • 100 ml vegetable oil

Kabsa Spice Mix

  • Salt and black pepper, to taste

  • 1 ½ teaspoons ground coriander

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground cinnamon

  • ½ teaspoon sugar

  • ¼ teaspoon ground ginger

  • ¼ teaspoon cumin

  • 1 stick cinnamon

  • Cardamom pods

  • 6 cloves

  • Bay leaves

  • 1 chicken bouillon cube

  • 3 dried limes (loomi)

Preparation

Step 1: Prepare the Kabsa Spice Mix
Combine all the listed spices (except the salt) in a blender or spice grinder until finely mixed. Set aside.

Step 2: Cook the Chicken

  • In a large pot, heat the vegetable oil over medium heat.

  • For best flavor, marinate the chicken beforehand with some of the kabsa spices.

  • Once the oil is hot, add the sliced onion and sauté until golden brown. Then add the minced garlic.

  • Add the chicken pieces to the pot. Lightly sear them—not to fully fry, but to let them absorb some of the oil and aromatics.

  • Pour in 1 ½ cups of hot water.

  • Add the kabsa spice mix, tomato paste, chili paste, and grated carrot. Stir well.

  • Cover the pot and let the chicken simmer until cooked through.

  • When ready, transfer the chicken to an oven tray and roast for 10 minutes until the skin turns golden and slightly crisp. Set aside.

Step 3: Cook the Rice

  • Soak the basmati rice in water for at least 20–30 minutes before cooking.

  • Drain the rice, then add it to the pot with the chicken broth. The pot should be on high heat at this stage.

  • Taste the broth and adjust the salt if necessary.

  • Allow the rice to absorb the liquid on high heat, then reduce to very low heat.

  • Add the raisins, cover the pot, and let it cook gently for about 30 minutes until the rice is fluffy and fully cooked.

Final Assembly

  • Transfer the cooked rice onto a large serving platter.

  • Sprinkle with toasted almonds.

  • Arrange the roasted chicken on top of the rice.

The whole preparation takes about 50–60 minutes.

Serve warm and enjoy this fragrant, traditional Saudi dish.
Bon appétit!

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