Authentic Saudi Chicken Kabsa
Kabsa is made by browning chicken with onion and garlic, adding tomato and kabsa spices, cooking it through in water or stock, then cooking basmati rice in the remaining broth with the chicken on top. It takes about an hour from start to table.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 30 min
- Calories
- 560
Photo: Basel15 at en.wikipedia — Public domain · Wikimedia Commons
Kabsa is one of the best-known dishes in the Gulf, and above all in Saudi Arabia. It's rich, aromatic, straightforward to make, and it's the dish that anchors any gathering. Here's how to make Saudi chicken kabsa with easy steps and ingredients you can find anywhere.
Method
-
1
Brown the chicken
Heat the oil in a large pot. Add the onion and cook until soft and golden. Add the garlic, then the chicken pieces, and turn them until browned on all sides.
-
2
Tomato and spices
Add the tomato paste and grated tomatoes and stir well. Add the kabsa spices, a pinch of salt and the chilli. Cover and let it cook down for ten minutes.
-
3
Cook it through
Add the hot water or stock and cover. Cook over medium heat for 25 to 30 minutes until the chicken is done.
-
4
The rice
Rinse the basmati thoroughly and soak it in warm water for twenty minutes. Once the chicken is cooked, lift it out for the moment. Add the rice to the remaining broth and stir gently. Arrange the chicken pieces on top, cover, and cook over low heat until the rice has absorbed the liquid and is fully done, about twenty minutes.
-
5
Why Saudi kabsa stands out
The spice blend gives it a flavour nothing else matches. It's a complete meal — protein and carbohydrate in one pot. It scales easily for a crowd. And it works with chicken, lamb or even fish.
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Tips that actually matter
- toasted almonds or pine nuts
- lemon wedges
- yoghurt salad or hot daqqous sauce
What is Saudi kabsa?
Kabsa is a traditional Gulf dish made mainly of long-grain rice (basmati), meat or chicken, along with a blend of special spices that give it its distinctive flavour. It is usually served with daqoos (a spicy tomato sauce) and a yoghurt salad or laban (cultured buttermilk).
Kabsa is the dish no Ramadan table or family gathering is complete without. It brings together deep flavour and genuine tradition. Make it once and it becomes a fixture in your kitchen.
People also ask
Can I use lamb instead of chicken?
Yes, with the same steps — the meat simply needs longer to become tender.
Are the kabsa spices essential?
They're what makes it taste authentic, but you can adjust the balance to your own taste.
Can I use a pressure cooker?
Absolutely — it speeds up the meat or chicken considerably.
Cook mode
Authentic Saudi Chicken Kabsa
-
1
Brown the chicken
Heat the oil in a large pot. Add the onion and cook until soft and golden. Add the garlic, then the chicken pieces, and turn them until browned on all sides.
-
2
Tomato and spices
Add the tomato paste and grated tomatoes and stir well. Add the kabsa spices, a pinch of salt and the chilli. Cover and let it cook down for ten minutes.
-
3
Cook it through
Add the hot water or stock and cover. Cook over medium heat for 25 to 30 minutes until the chicken is done.
-
4
The rice
Rinse the basmati thoroughly and soak it in warm water for twenty minutes. Once the chicken is cooked, lift it out for the moment. Add the rice to the remaining broth and stir gently. Arrange the chicken pieces on top, cover, and cook over low heat until the rice has absorbed the liquid and is fully done, about twenty minutes.
-
5
Why Saudi kabsa stands out
The spice blend gives it a flavour nothing else matches. It's a complete meal — protein and carbohydrate in one pot. It scales easily for a crowd. And it works with chicken, lamb or even fish.
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