Authentic Chicken Kabsa Recipe with Spiced Basmati Rice
Master this chicken kabsa recipe featuring a homemade baharat blend, tender chicken, and fragrant saudi kabsa rice served with spicy daqoos sauce.
This authentic chicken kabsa recipe is the definitive version of the Saudi Arabian national dish, layering complex aromatics with perfectly steamed long-grain rice. Often referred to as saudi kabsa rice, this meal relies on a specific balance of black lime, cloves, and cardamom to create a flavor profile that is deeply savory yet bright.
To achieve the best results with this arabian spiced rice chicken, we use a two-step cooking process. First, the chicken is browned and simmered to create a potent, golden cooking stock; then, the pieces are finished under the broiler for a crispy skin while the rice absorbs every drop of the spiced liquid. The result is a celebratory platter that tastes like it spent all day on the stove but comes together in just over an hour.
Ingredients
Kabsa Spice Blend (Baharat)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/2 tsp black pepper
Chicken and Rice
- 1.2 kg (2.6 lbs) whole chicken, cut into 8 pieces
- 3 cups (600g) extra-long grain basmati rice
- 3 tbsp ghee or neutral oil
- 2 large yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tbsp ginger paste
- 1/2 cup (120ml) tomato purée
- 2 large tomatoes, grated
- 2 dried black limes (loomi), pierced with a knife
- 2 cinnamon sticks
- 4 green cardamom pods, cracked
- 4 1/2 cups (1.1L) boiling water or chicken stock
- Kosher salt to taste
Daqoos Sauce
- 3 ripe tomatoes, pulsed in a blender
- 1 clove garlic, minced
- 1 green chili, finely chopped
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- Salt to taste
Garnish
- 1/4 cup toasted pine nuts or slivered almonds
- 1/4 cup raisins (optional)
- Fresh cilantro, chopped
Instructions
- 1
Wash the basmati rice in cold water until the water runs clear, then soak for 30 minutes. Drain thoroughly.
- 2
Heat ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat and sear the chicken pieces until the skin is golden brown. Remove chicken and set aside.
- 3
In the same pot, add onions and sauté until soft and translucent. Stir in the garlic, ginger, and the prepared kabsa spice blend, cooking for 1 minute until fragrant.
- 4
Add the tomato purée, grated tomatoes, dried black limes, cinnamon sticks, and cardamom pods. Return the chicken to the pot.
- 5
Pour in the boiling water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through.
- 6
Preheat your oven broiler. Remove the chicken from the pot, place on a baking sheet, and brush with a little oil or melted ghee. Broil for 5 minutes until the skin is crisp and dark mahogany.
- 7
While the chicken broils, taste the cooking liquid in the pot and adjust for salt. Add the drained rice; the liquid should be about 1 inch (2.5cm) above the rice level. Add more water if necessary.
- 8
Bring to a boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid (or wrap the lid in a kitchen towel) and steam for 15–20 minutes until the liquid is absorbed.
- 9
Prepare the daqoos by simmering the tomato ingredients in a small saucepan for 10 minutes until slightly thickened.
- 10
Fluff the rice with a fork, discard the whole spices and limes, and mound onto a large platter. Arrange the broiled chicken on top.
- 11
Garnish with toasted nuts, raisins, and cilantro. Serve hot with the daqoos on the side.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 845 kcal
- Protein
- 48 g
- Carbs
- 86 g
- Fat
- 31 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 940 mg
Tips
- → Do not skip piercing the dried black limes; this allows the citrusy, fermented interior to infuse the rice without making it bitter.
- → If you want the most authentic 'smoked' flavor, place a small piece of glowing charcoal in a foil cupcake liner on top of the cooked rice, drizzle with a drop of oil, and cover the pot for 2 minutes before serving.
- → Always use extra-long grain basmati for Kabsa; shorter grains will become mushy under the weight of the chicken and spices.
FAQ
What can I use if I can't find dried black limes?
While black limes (loomi) provide a unique earthy citrus flavor, you can substitute with the zest of one lime and 1 tablespoon of lime juice, added at the end of cooking.
Why does my rice turn out mushy?
Mushy rice is usually caused by too much liquid or not draining the soaked rice well enough. Ensure you use the 1.5:1 ratio of liquid to rice and drain the rice thoroughly after soaking.
Can I make this chicken kabsa recipe in a pressure cooker?
Yes. Sauté and simmer the chicken for 10 minutes under high pressure, then add the rice and cook for an additional 6 minutes on high pressure with a natural release.
How do I make the chicken skin crispy?
The secret is removing the chicken from the broth and finishing it under the broiler. This prevents the skin from being soggy while the rice finishes steaming.
You might also like
Authentic Chicken Maqluba Recipe: The Ultimate Palestinian Upside Down Rice
Master this authentic chicken maqluba recipe featuring layers of fried eggplant, cauliflower, and allspice-scented rice. Learn to flip this Palestinian upside down rice perfectly.
DinnerAuthentic Adana Kebab Recipe: Hand-Chopped Spicy Lamb
Master this authentic Adana kebab recipe at home. Learn to prepare hand-chopped fatty lamb with red pepper flakes for a juicy, smoky Turkish kebab experience.
DinnerEasy Oven Chicken Shawarma Recipe with Garlic Toum
This chicken shawarma recipe uses yogurt-marinated thighs and a seven-spice blend to create tender, charred meat in your home oven. Perfect for pita wraps.
DinnerAuthentic Turkish Lahmacun with Spiced Lamb and Sumac Onions
Master this authentic Turkish lahmacun recipe featuring a paper-thin crust topped with a zesty minced lamb paste, fresh parsley, and charred to perfection in a home oven.