Al Kabsa (Traditional Saudi Rice and Chicken)

4.5
(53)
37 Reviews
10 Photos

Al kabsa was the first Arabic dish I ever made. It turned out extremely delicious and is a new favorite. Serve with fresh mixed cucumber, carrot, lettuce, and tomato salad — preferably with a little lime vinaigrette. Some fresh pita bread on the side would also be nice. Saudis like their kabsa with a hot sauce called shattah. Enjoy!

Submitted by EmiratiWife2010
Updated on November 20, 2024
close up view of Traditional Saudi Rice and Chicken with serving spoon on a white platter
10
10
10
10
Prep Time:
40 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs 10 mins
Servings:
8
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

Kabsa Spice Mix:

  • ½ teaspoon saffron

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • ½ teaspoon dried whole lime powder

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon ground white pepper

Kabsa Dish:

  • ¼ cup butter

  • 1 onion, finely chopped

  • 6 cloves garlic, minced

  • 1 (3 pound) whole chicken, cut into 8 pieces

  • ¼ cup tomato puree

  • 1 (14.5 ounce) can diced tomatoes, undrained

  • 3 carrots, peeled and grated

  • 2 whole cloves

  • 1 pinch ground nutmeg

  • 1 pinch ground cumin

  • 1 pinch ground coriander

  • salt and freshly ground black pepper to taste

  • 3 ¼ cups hot water, plus more if needed

  • 1 cube chicken bouillon

  • 2 ¼ cups unrinsed basmati rice

  • ¼ cup raisins

  • ¼ cup toasted slivered almonds

Directions

  1. Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.

  2. Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.

  3. Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.

  4. Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.

  5. Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.

  6. Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

Recipe Tips

Do not rinse or soak rice before using it.

Depending on the type of rice used, you may need to use more or less water. Stay on the low side to avoid the dish being too mushy — you can always add more.

Editor's Note:

Whole dried limes can be found in Persian groceries or on the internet. Grind them in a spice grinder or blender to make dried lime powder.

60 home cooks made it!

Nutrition Facts (per serving)

528 Calories
21g Fat
55g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 528
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 38%
Cholesterol 88mg 29%
Sodium 423mg 18%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 29g 58%
Vitamin C 13mg 14%
Calcium 59mg 5%
Iron 2mg 13%
Potassium 432mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.