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Chicken Kabsa, spiced rice garnished with toasted almonds
Aromatic Arabian rice dish with tender chicken and toasted nuts

Chicken kabsa

Author: Flavelo
Recipes Main Courses
Kabsa is the national dish of the Arabian Peninsula, a symbol of hospitality. Its essence lies in cooking the rice and meat (in this case, chicken) together in one pot, allowing the grains to absorb the spiced broth and chicken fat. The name 'Kabsa' comes from the root 'kbs', meaning 'to press', referring to the ingredients being crowded into one pot. Dried lime (loomi) and the spice mix (Baharat) give it a distinctive, earthy-sour aroma.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal kcal
🌍 Cuisine Saudi Arabian

Ingredients

Equipment Needed

  • Large pot or Dutch oven (with lid)
  • Sieve (for washing rice)

Instructions

1 ✓

Soak the rice in cold water for 20 minutes, then rinse. Season the chicken with salt and pepper.

Tip: Soaking allows the rice grains to elongate and prevents them from breaking during cooking.
2 ✓

Heat oil in a large pot and brown the chicken legs on all sides (approx. 5-8 minutes). Remove and set aside.

Tip: The fat renders from the skin, and the Maillard reaction flavours remain at the bottom of the pot – this becomes the flavour base.
3 ✓

In the same oil, fry the chopped onion. Add the crushed garlic, grated carrot, and diced tomatoes. Sauté for 5 minutes.

Tip: The acid from the tomatoes helps deglaze the browned bits from the pan.
4 ✓

Stir in the Kabsa spice, then return the chicken to the pot. Pour in the stock. Cover and cook for 20 minutes.

Tip: This step cooks the meat and creates an aromatic broth for the rice.
5 ✓

Add the drained rice. Ensure the liquid covers the rice by about 1.5 cm. (Top up with water if needed).

Tip: Do not mix completely; the rice should be in the liquid, the chicken can be amongst/in it.
6 ✓

Bring to a boil, then reduce heat to minimum, cover tightly, and steam for 15-20 minutes until the rice absorbs the liquid and is tender.

Tip: Steam softens the rice. If you lift the lid, the steam escapes, and the rice remains hard.
7 ✓

Let it rest covered for 10 minutes before serving, then fluff with a fork.

Tip: Resting equalises the moisture content within the grains.

Recipe FAQ

What is Kabsa spice?
A blend of cardamom, cinnamon, cloves, black pepper, and nutmeg. If you can't buy it, mix your own.
Why is the rice sticky?
You stirred it too much during cooking or didn't wash it enough. Basmati rice should not be disturbed while cooking!

Ingredients

  • 4 whole Chicken legs
  • 300 g Basmati rice
  • 1 whole Onion
  • 3 cloves Garlic
  • 2 whole Tomatoes
  • 600 ml Chicken or vegetable stock
  • 2 tbsp Kabsa spice mix
  • 1 whole Carrot
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper