Ingredients
For the Rice:
-
2 cups basmati rice, washed and soaked 30 minutes
-
2 ½ cups chicken broth or water
-
2 tablespoons vegetable oil or ghee
-
1 large onion (finely chopped)
-
3 garlic cloves (minced)
-
1 large tomato (chopped)
-
2 tablespoons tomato paste
-
2 carrots (grated)
-
1 cinnamon stick
-
4 cardamom pods
-
4 cloves
-
1 teaspoon cumin powder
-
1 teaspoon coriander powder
-
1 teaspoon black pepper
-
1 teaspoon paprika
-
½ teaspoon turmeric
-
1 teaspoon salt (adjust to taste)
-
1 bay leaf
-
¼ cup raisins (optional)
For the Chicken:
-
Use either 1 whole chicken (cut into pieces) or 4-6 chicken thighs
-
2 tablespoons vegetable oil or ghee
-
1 teaspoon salt
-
1 teaspoon black pepper
-
½ teaspoon turmeric
-
½ teaspoon ground cinnamon
-
1 teaspoon ground coriander
-
1 teaspoon ground cumin
-
1 teaspoon paprika
-
½ teaspoon ground cloves
For Garnish:
-
Toasted almonds or pine nuts
-
Fresh coriander or parsley (chopped)
-
Lemon wedges
Execution
(Cooking Instructions)
Step 1: Prepare the Chicken
-
Heat some oil in a big pot over medium flame.
-
Place the chicken in the pan and cook for 5-7 minutes per side until nicely browned.
-
Add onions and garlic, sauté until softened.
-
Stir in the spices (salt, black pepper, turmeric, cinnamon, coriander, cumin, paprika, and cloves).
-
Add tomatoes and tomato paste, mix well, and let cook for 5 minutes.
-
Pour in 2 ½ cups of broth or water, cover, and let the chicken simmer for 25-30 minutes until fully cooked.
-
Remove the chicken and set aside.
Step 2: Prepare the Rice
-
Add grated carrots, bay leaf, cinnamon stick, cardamom, and cloves to the same pot.
-
Once soaked, drain the rice thoroughly and add it to the pot, spreading it evenly. Stir gently to coat the rice with the spices.
-
Pour in the reserved broth, bring to a boil, then reduce the heat to low.
-
Cover tightly and steam for 15-20 minutes until the rice grains are perfectly separate and tender.
-
Optionally, stir in the raisins during the last 5 minutes of cooking.
Step 3: Final Touches
-
While the rice is cooking, broil or pan-fry the cooked chicken for 5-7 minutes for a crispy texture.
-
Once the rice is done, fluff it with a fork and remove whole spices (cinnamon, cloves, bay leaf).
-
Serve the rice on a large platter, topped with the chicken.
-
Garnish with toasted nuts, fresh herbs, and lemon wedges.
Additional tips
-
Ghee adds rich flavor while being lactose-free – swirl in 2 tablespoons instead of oil for layered complexity.
-
For extra moisture, add a little more broth if the rice seems dry.
-
If you like spicy food, add ½ teaspoon of chili powder.
-
You can replace chicken with lamb, but the cooking time will be longer (1.5-2 hours).
Enjoy your delicious Saudi Arabian Kabsa! 🍛
