Kabsa (Saudi Spiced Chicken and Rice)
Local name: كبسة
In short: Chicken and basmati rice cooked together in a fragrant tomato and spice broth with dried lime, finished with fried almonds, raisins and a chili tomato sauce. It takes about 1 h 50 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 20 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 760 kcal
Kabsa is the rice platter most closely linked with Saudi family meals. Chicken is browned, simmered in a broth of onion, tomato and whole spices with dried lime, and the rice cooks in that same broth so every grain is flavored. It arrives on a big shared dish topped with almonds and raisins, with a spicy tomato sauce called daqus on the side. Lamb is the choice for special occasions.
Instructions
- Heat the oil in a large heavy pot over medium-high heat. Brown the chicken pieces skin side down for 3 to 4 minutes per side, then move them to a plate.
- Cook the onions in the same pot for 8 to 10 minutes until golden. Add the garlic, ginger, cinnamon, cardamom, cloves and bay leaves and stir for 1 minute.
- Stir in the tomato paste, grated tomatoes, coriander, cumin, pepper, turmeric and salt and cook for 5 minutes until thick.
- Return the chicken to the pot with the dried limes and hot water. Bring to a boil, cover and simmer for 30 minutes, until the chicken reaches 74°C (165°F).
- Lift out the chicken. Skim the fat from the broth and measure 700 ml (3 cups), topping up with water if needed. Heat the oven to 220°C (425°F).
- Add the drained rice to the pot and pour in the measured broth. Boil uncovered until the liquid has dropped to the level of the rice, about 7 minutes, then cover tightly and cook on the lowest heat for 15 minutes.
- Roast the chicken pieces on a tray for 10 minutes, until the skin is crisp. Meanwhile, blend the daqus ingredients until smooth. Fry the almonds in the oil for 2 minutes until golden, add the raisins for 30 seconds and drain.
- Rest the rice for 10 minutes, then pile it on a platter, set the chicken on top and scatter with almonds, raisins and parsley. Serve with the daqus.
Tips
- No dried limes? Add a strip of lemon zest and 2 tablespoons of lemon juice at the end. The earthy sourness will be milder but still good.
- Lamb, beef or fish can replace the chicken. A whole kabsa spice mix from a Gulf shop can stand in for the ground and whole spices, about 1 tablespoon in total.
Questions and answers
Can I make kabsa ahead of time?
Cook the chicken and broth a day ahead. Cook the rice fresh and reheat the chicken in the oven. Leftover kabsa keeps for 3 days in the fridge.
What is the difference between kabsa and biryani?
Kabsa is cooked in one pot with a tomato and whole-spice broth, and the chicken is served on top. Biryani is usually layered with par-cooked rice and has a different spice profile.
What is daqus?
A fresh chili tomato sauce served with kabsa. It is blended raw with garlic, lemon and chili and adds heat and acidity.
How long does it take to make Kabsa (Saudi Spiced Chicken and Rice)?
About 1 h 50 min in total: 30 min of preparation and 1 h 20 min of cooking.
How many calories are in Kabsa (Saudi Spiced Chicken and Rice)?
About 760 kcal per serving, with 46 g of protein, 72 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 760 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 72 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
